From Burrito Bowls to Beloved Taco Bowls: A Family Favorite Reimagined

Nearly a year ago, I shared my recipe for Sweet Potato Burrito Bowls, which quickly became one of the most beloved and frequently made dishes in our home. Its combination of wholesome ingredients, incredible taste, and ease of preparation made it a staple for busy weeknights and a fantastic option for meal prep throughout the week. Today, I’m thrilled to introduce a delightful variation that takes those cherished flavors and gives them a fresh, exciting twist: our irresistible Sweet Potato Taco Bowls!

These bowls inherit all the best qualities of their burrito-style predecessors – they’re simple to assemble, packed with wholesome goodness, and universally adored by everyone, even the picky eaters! But with a subtle shift in seasoning and a few clever additions, we’ve transformed them into a vibrant taco-inspired feast that’s bursting with fresh, zesty flavors. Whether you’re a long-time fan of our original recipe or looking for a new meatless meal to add to your rotation, these sweet potato taco bowls are guaranteed to become your next go-to.

Why You’ll Fall in Love with These Sweet Potato Taco Bowls

• Effortlessly Delicious: This recipe proves that healthy eating doesn’t have to be complicated. With straightforward steps and readily available ingredients, you can whip up a gourmet-tasting meal with minimal fuss.
• A Nutritional Powerhouse: Sweet potatoes are a fantastic source of vitamins, fiber, and antioxidants. Combined with protein-rich black beans, fresh vegetables, and healthy fats from avocado, these bowls are a complete and balanced meal.
• Incredibly Satisfying: The blend of textures – from tender roasted sweet potatoes to creamy avocado and crunchy corn – creates a truly satisfying eating experience. It’s a meal that feels hearty without being heavy.
• Perfect for Meal Prep: Like its burrito bowl cousin, this recipe is ideal for batch cooking. Prepare the components on a Sunday, and you’ll have delicious, healthy lunches or dinners ready for the entire week.
• Fully Customizable: One of the best aspects of these bowls is their flexibility. Tailor them to your taste preferences or whatever ingredients you have on hand. Add extra veggies, different grains, or your favorite proteins to make it uniquely yours.
• Family-Friendly & Dietary Adaptable: These bowls are naturally vegetarian and can easily be made vegan and gluten-free, making them suitable for a wide range of dietary needs and preferences. Even the kids will enjoy customizing their own bowls!

Essential Ingredients for Your Perfect Taco Bowl

Crafting a truly exceptional sweet potato taco bowl starts with understanding the role of each ingredient. Here’s a closer look at what makes this dish so special:

• Sweet Potatoes: The star of the show! Sweet potatoes offer a natural sweetness and creamy texture that beautifully complements the savory spices. For uniform cooking, it’s crucial to chop them into evenly sized, bite-sized pieces. Roasting them brings out their inherent sweetness and creates delightfully caramelized edges.
• Black Beans & Corn: These classic taco bowl companions add protein, fiber, and a burst of flavor. Always remember to drain and rinse your black beans thoroughly to remove excess sodium and improve their taste and texture. For an extra layer of smoky depth, seek out fire-roasted sweet corn – it makes a noticeable difference! If fresh corn is in season, feel free to char it slightly for a similar effect.
• Avocado: Adding a rich, creamy element, avocado provides healthy fats and a cooling contrast to the spiced ingredients. To select a perfectly ripe avocado, gently press on its skin with your thumb. It should yield slightly but not feel mushy. A dark skin typically indicates ripeness, but texture is key.
• Cilantro-Lime Rice or Quinoa: The foundation of your bowl. This flavorful base is essential for absorbing all the delicious juices and sauces, making each bite incredibly satisfying and the meal more filling. Cilantro-lime rice offers a bright, aromatic foundation, while quinoa provides a gluten-free, protein-packed alternative. Choose what suits your preference!
• Signature Spices & Seasoning: The secret to the bold, authentic taco flavor lies in a carefully crafted spice blend. Mixing chili powder, cumin, paprika, garlic powder, onion powder, and dried oregano beforehand ensures that every sweet potato, bean, and kernel of corn is perfectly seasoned. This simple step guarantees an even distribution of flavor throughout the dish.
• Zesty Lime Crema (Sauce): This tangy, creamy sauce acts as the unifying force, tying all the diverse flavors of the bowl together. It offers a refreshing zing from lime and a customizable hint of heat from hot sauce. Don’t hesitate to adjust the spice mix in the crema to match your preferred level of warmth and zest. Greek yogurt can be a lighter alternative to sour cream.
• Fresh Toppings: While the core ingredients are fantastic on their own, a generous array of fresh toppings elevates the bowl from great to extraordinary. These aren’t just garnishes; they provide crucial texture, temperature, and flavor contrasts. Customize your bowl with as many or as few as you like, adding a final touch of freshness and crunch.

How To Make Sweet Potato Taco Bowls: Your Culinary Journey

Follow these simple steps to create your own delicious sweet potato taco bowls:

1. Preheat Your Oven & Prepare Spices: Begin by preheating your oven to a robust 425°F (220°C). While it heats, combine all the dry spices – chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper – in a small bowl. Give them a good stir to ensure they’re perfectly blended. This premix ensures even seasoning.
2. Roast the Sweet Potatoes to Perfection: Peel your sweet potatoes and chop them into uniform, bite-sized chunks. In a large bowl or directly on your sheet pan, toss the chopped sweet potatoes with olive oil and approximately 1 tablespoon + 2 teaspoons of your prepared spice mixture. Ensure every piece is well coated. Spread them in a single layer on a large sheet pan (avoid overcrowding for best roasting results) and roast for 15 minutes. Remove from the oven, give them a good toss to encourage even browning, and return for another 15 minutes. Check for tenderness; if needed, cook for an additional 5-10 minutes until they are perfectly tender with slightly crispy edges.
3. Infuse Flavor into Beans & Corn: Once the sweet potatoes are roasted, remove the pan from the oven. Add the drained and rinsed black beans along with the drained fire-roasted corn to the pan. Sprinkle with an additional teaspoon of the spice mixture. Toss everything gently on the warm tray, allowing the residual heat and spices to warm the beans and corn and meld their flavors.
4. Prepare Your Zesty Cilantro-Lime Rice or Quinoa: While the sweet potatoes are roasting, focus on your base. Bring 2 cups of chicken stock (or broth/water for a vegetarian option) to a boil in a saucepan over medium-high heat. Stir in 1 cup of rice or quinoa and a tablespoon of butter (if using). Once it returns to a boil, reduce the heat to low, cover the pot tightly, and simmer according to package directions until all the liquid is absorbed and the grain is tender (about 15-20 minutes for rice, 15 minutes for quinoa). Once cooked, remove from heat, fluff with a fork, then stir in 1 teaspoon of fresh lime zest, 2 tablespoons of fresh lime juice, 1/3 cup of finely chopped cilantro, and salt and pepper to taste.
5. Whip Up the Creamy Lime Crema: In another small bowl, whisk together the sour cream (or a fat-free or vegan alternative), 1/2 teaspoon of lime zest, 3 tablespoons of fresh lime juice, hot sauce (like Cholula), and 1/2 to 1 tablespoon of the remaining spice mixture. Adjust the amount of spice to your personal preference for heat. Whisk until the sauce is completely smooth and creamy.
6. Assemble Your Beautiful Bowls: It’s time to build! In each serving bowl, lay a generous base of the cilantro-lime rice or quinoa. Artfully arrange the roasted sweet potatoes, black beans, and corn mixture on top.
7. Top and Serve: Crown your bowls with your desired fresh toppings, such as creamy avocado slices, juicy cherry tomatoes, and extra chopped cilantro. Drizzle generously with the homemade zesty lime crema, or serve it on the side. Finish with an extra squeeze of fresh lime juice for an ultimate burst of flavor. Serve immediately and savor every delicious bite!

Creative Topping Ideas for Ultimate Customization

The beauty of sweet potato taco bowls lies in their versatility. While the core recipe is fantastic, the toppings are where you can truly let your creativity shine and tailor each bowl to your liking. Here are some fantastic ideas to inspire you:

• Extra Black Beans: For an added protein punch and earthy flavor.
• Fire-Roasted Canned Corn: Love that smoky depth? Add more! Fresh grilled corn works wonders too.
• Cherry Tomatoes or Diced Roma Tomato: Fresh, juicy tomatoes add a burst of acidity and color. Even better, use homemade Pico de Gallo for a fresh salsa kick.
• Sliced Avocado or Fresh Guacamole: Essential for creamy texture and healthy fats.
• Fresh Lime Wedges: A final squeeze brightens all the flavors. Don’t skip it!
• Freshly Chopped Cilantro: Adds an irresistible herbaceous freshness.
• Sliced Jalapeño: For those who love a bit of heat and a crisp bite. Deseed for less spice.
• Diced Green Chiles: Milder than jalapeños but still add a lovely Southwestern flavor.
• Crumbled Cotija or Feta Cheese: Salty, tangy cheese adds a wonderful layer of flavor.
• Pickled Red Onions: A tangy, sweet, and crunchy addition that cuts through richness.
• Crispy Tortilla Strips: For an extra crunch and a nod to traditional tacos.
• Salsa Verde or Your Favorite Salsa: Replace or complement the lime crema for variety.
• Hot Sauce: A dash of your favorite hot sauce for an extra kick.
• Toasted Pumpkin Seeds (Pepitas): Adds a nutty flavor and satisfying crunch.

More Delicious Bowl Recipes to Explore

If you love the versatility and flavor of these sweet potato taco bowls, you’re in for a treat! Bowl meals are a fantastic way to enjoy balanced, satisfying, and customizable dishes. Here are a few more of our favorite bowl recipes to inspire your culinary adventures:

• Buddha Bowl: A vibrant and wholesome meal packed with grains, roasted vegetables, and a delicious sauce.
• Hearty Grain Bowl: Explore different grains paired with fresh ingredients for a nourishing dish.
• Mojo Salmon Bowls: A flavorful and healthy option featuring perfectly cooked salmon and zesty flavors.
• Big Mac In A Bowl Form: All the iconic flavors of a classic burger, deconstructed into a healthy bowl.
• Vegetarian Sushi Bowls: Enjoy the essence of sushi in an easy-to-make, deconstructed bowl format.

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Sweet Potato Taco Bowls

By Chelsea Lords

This Sweet Potato Bowl is easy to whip up and loaded with bold flavors! Roasted sweet potatoes bring a natural sweetness, while black beans, avocado, and fresh veggies add layers of texture and taste. Drizzle it with a zesty dressing or your favorite sauce for a delicious, meatless meal.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 servings

Equipment

• Large sheet pan (15″ x 21″)

Ingredients

For the Sweet Potato & Black Bean Mixture:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoon ground cumin
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 2 to 3 large sweet potatoes, peeled and chopped (about 4.5 to 5 cups)
• 3 tablespoons olive oil
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted corn, drained
• 1 1/2 cups avocado, diced (from 1 to 2 large avocados)
• Toppings as desired (see recipe notes for ideas)

For the Zesty Lime Crema:

• 1/2 cup sour cream (fat-free or vegan option works well)
• 1 teaspoon hot sauce (like Cholula)
• 2 limes (for zest and juice in both crema and rice/quinoa)

For the Cilantro-Lime Rice or Quinoa Base:

• 1 cup rice or quinoa
• 2 cups chicken stock or vegetable broth or water
• 1 tablespoon butter (optional, for rice)
• 1 large lime (for zest and juice)
• 1/3 cup finely chopped cilantro
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir well to create your seasoning mixture.
2. Peel sweet potatoes and chop them into bite-sized chunks. Toss the potatoes with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture until well coated. Spread them evenly on a large sheet pan and bake for 15 minutes. Remove, toss the potatoes, and cook for another 15 minutes. Remove again, toss, and if needed, cook for a final 5–10 minutes or until sweet potatoes are tender and lightly caramelized. Remove from the oven, then add the drained and rinsed black beans, drained fire-roasted corn, and 1 more teaspoon of the seasoning mixture to the pan. Toss everything together to warm the beans and corn and combine flavors.
3. Meanwhile, prepare your cilantro-lime rice or quinoa: Bring 2 cups of chicken stock (or broth/water) to a boil over medium-high heat. Stir in butter (if using) and rice or quinoa; return to a boil. Reduce heat to low, cover, and simmer until the grain is cooked through and tender (refer to package instructions for specific timing). Once cooked, stir in 1 teaspoon lime zest, 2 tablespoons lime juice, 1/3 cup chopped cilantro, and salt/pepper to taste.
4. Make the zesty lime crema: In a separate small bowl, combine sour cream (or alternative), 1/2 teaspoon lime zest, 3 tablespoons lime juice, hot sauce, and 1/2 to 1 tablespoon of the remaining spice mixture (adjust to your heat preference). Whisk until smooth and well combined.
5. To assemble the bowls: In individual serving bowls, create a base with the cilantro-lime rice or quinoa. Generously top with the roasted sweet potatoes, corn, and black bean mixture. Add other desired fresh toppings such as diced avocado, cherry tomatoes, and additional fresh cilantro. Drizzle the zesty lime crema over everything, or serve it on the side. Squeeze on some extra fresh lime juice and enjoy immediately!

Recipe Notes

Note 1 – Topping Suggestions: Beyond what’s listed, consider adding fresh cilantro, sliced jalapeño, cherry tomatoes, and/or sweet bell peppers for extra flavor and crunch.

Note 2 – Spice Mixture: You will likely have a bit of the seasoning mixture left over. The recipe is designed to ensure you have enough to adjust to your personal taste, especially for the sauce. Feel free to save any extra for future use!

Storage: To maintain freshness and quality, store the sweet potato, black bean, and corn mixture separately from the lime crema in airtight containers in the refrigerator. They will stay fresh for up to 4 days.

Nutrition

Serving: 1 serving | Calories: 495 kcal | Carbohydrates: 72.6 g | Protein: 14 g | Fat: 18.9 g | Cholesterol: 13.9 mg | Sodium: 599.5 mg | Fiber: 11.5 g | Sugar: 9.7 g

Nutrition information is automatically calculated and should only be used as an approximation.

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We hope you loved making and eating these Sweet Potato Taco Bowls as much as we do! Your feedback means the world to us. If you tried this recipe, please consider leaving a comment below and sharing your experience. We’d love to hear your thoughts, any modifications you made, and what made these bowls special for you.

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