Description
This Sweet Potato Taco Bowl is the best family recipe for a healthy, customizable dinner that everyone loves. Smoky, roasted sweet potatoes replace the meat for a plant-based twist, paired with hearty black beans, fluffy rice, and fresh toppings. It is a colorful, nutrient-dense deconstructed taco night that is naturally gluten-free and perfect for meal prep.
Ingredients
— Roasted Sweet Potatoes —
2 large sweet potatoes, peeled and cubed (approx. 1/2 inch pieces)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
— The Bowl Base —
3 cups cooked white rice, brown rice, or quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen, canned, or roasted)
2 cups romaine lettuce or baby spinach, chopped
— Toppings & Garnish —
1 large avocado, sliced (or guacamole)
½ cup salsa or pico de gallo
¼ cup fresh cilantro, chopped
Lime wedges
Optional: Sour cream, cotija cheese, or pumpkin seeds for crunch
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Season Potatoes: Place the cubed sweet potatoes on the baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, and salt. Toss well with your hands to coat evenly.
3. Roast: Spread the potatoes in a single layer (don’t overcrowd). Roast for 25–30 minutes, tossing halfway through, until tender inside and caramelized on the edges.
4. Warm Beans & Corn: While the potatoes roast, warm the black beans and corn in a small saucepan over low heat with a pinch of salt and lime juice.
5. Assemble Bowls: Divide the cooked rice (or quinoa) among 4 bowls. Add a handful of chopped greens to each.
6. Add Main Components: Top with the roasted sweet potatoes, warm black beans, and corn.
7. Finish: Top each bowl generously with avocado slices, salsa, and a dollop of sour cream (if using). Garnish with fresh cilantro and serve with a wedge of lime to squeeze over the top.
Notes
Meal Prep: The roasted sweet potatoes and rice store beautifully. Keep ingredients in separate containers and assemble fresh for lunch throughout the week.
Protein Boost: While filling on its own, you can add grilled chicken, ground turkey, or fried eggs for extra protein.
Sauce Idea: For a dairy-free creamy dressing, blend cashew butter with lime juice, water, and cilantro.
Seasoning: If you have a pre-made gluten-free taco seasoning packet, you can use 2 tablespoons of that instead of the individual spices.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6
- Sodium: 550
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 72
- Fiber: 14
- Protein: 12
- Cholesterol: 0