SWEET POTATO TACO BOWLS EASY

Imagine sinking your fork into a vibrant bowl bursting with smoky roasted sweet potatoes, crisp black beans, juicy corn, and a zesty lime crema—a symphony of textures and flavors that dance on your tongue. This isn’t just another weeknight dinner; it’s a Sweet Potato Taco Bowl experience, and I promise, it’s easier to make than you think, and even more satisfying than it sounds!

The Star Ingredients: Let’s Gather Our Crew!

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Black Bean & Corn Salsa:

• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Creamy Garlic Sauce:

• 1/2 cup plain Greek yogurt (or sour cream)
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Avocado slices
• Chopped green onions
• Salsa
• Hot sauce
• Crumbled Cotija cheese

Step-by-Step Instructions: Let’s Get Cooking!

Roasting the Yummy Sweet Potatoes:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure they’re evenly coated – this is key for even roasting.
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze!
4. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through. The edges should be a little crispy and delicious.

Making the Black Bean & Corn Salsa:

1. While the sweet potatoes are roasting, prepare the black bean and corn salsa. In a medium bowl, combine the rinsed black beans, thawed corn, red onion, red bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salsa and toss to combine. Taste and adjust seasonings as needed. Don’t be afraid to add a pinch of chili powder for an extra kick!

Whipping Up the Creamy Garlic Sauce:

1. In a small bowl, whisk together the Greek yogurt (or sour cream), minced garlic, lime juice, olive oil, salt, and pepper.
2. Taste and adjust seasonings as needed. If you like a thinner sauce, add a tablespoon or two of water until you reach your desired consistency. This creamy garlic sauce is also AMAZING as a garlic sauce for chicken! Consider making extra.

Assembling Your Sweet Potato Taco Bowls:

1. Once the sweet potatoes are roasted, it’s time to assemble your taco bowls!
2. Divide the roasted sweet potatoes among bowls.
3. Top with the black bean and corn salsa.
4. Drizzle generously with the creamy garlic sauce.
5. Add your favorite toppings – shredded cheese, avocado slices, green onions, salsa, hot sauce, crumbled Cotija cheese…the possibilities are endless! Make it your own!

Why You’ll Absolutely Love These Sweet Potato Taco Bowls

Okay, let’s be real. There are a million taco recipes out there. But these Sweet Potato Taco Bowls? They’re special. First, they’re incredibly versatile. You can easily customize them to your liking by swapping out ingredients or adding different toppings. Need a vegetarian option? Done. Want to add some protein? Throw in some grilled chicken or ground turkey. The choice is yours!

Plus, they’re packed with nutrients. Sweet potatoes are a fantastic source of vitamins A and C, as well as fiber. Black beans are a great source of protein and fiber. And the colorful veggies add even more vitamins and minerals. You’re getting a healthy and delicious meal all in one bowl!

And let’s not forget about the flavor. The combination of smoky sweet potatoes, zesty salsa, and creamy garlic sauce is simply irresistible. It’s a flavor explosion in every bite! Seriously, these Loaded Sweet Potato bowls are a game-changer.

Tips and Tricks for Taco Bowl Perfection

Want to take your Sweet Potato Taco Bowls to the next level? Here are a few tips and tricks to help you achieve taco bowl perfection:

• Don’t overcrowd the baking sheet: When roasting the sweet potatoes, make sure they’re spread out in a single layer. Overcrowding the pan will cause them to steam instead of roast, resulting in soggy sweet potatoes.
• Use high-quality ingredients: The better the ingredients, the better the flavor. Use fresh, ripe avocados, good-quality cheese, and flavorful spices.
• Add a touch of heat: If you like a little spice, add a pinch of cayenne pepper to the sweet potato seasoning or a few drops of hot sauce to the creamy garlic sauce.
• Make it ahead: You can roast the sweet potatoes and prepare the salsa and sauce ahead of time. Store them separately in the refrigerator and assemble the bowls when you’re ready to eat. This is a great way to save time on busy weeknights.
• Experiment with different toppings: Don’t be afraid to get creative with your toppings. Try adding pickled onions, roasted pepitas, or even a dollop of guacamole.

Sweet Potato Tacos: A Delicious Alternative

If you’re craving tacos instead of bowls, you can easily adapt this recipe to make Sweet Potato Tacos. Simply use the roasted sweet potatoes, black bean and corn salsa, and creamy garlic sauce as fillings for your favorite tortillas. Warm the tortillas before filling them for a more authentic taco experience. Serve with a squeeze of lime and your favorite taco toppings.

Variations to Keep Things Interesting

The beauty of Sweet Potato Taco Bowls is their versatility. Here are a few variations to keep things interesting:

• Spicy Sweet Potato Taco Bowls: Add a jalapeño pepper to the black bean and corn salsa or use a spicy chili powder to season the sweet potatoes.
• BBQ Sweet Potato Taco Bowls: Toss the roasted sweet potatoes in your favorite BBQ sauce before assembling the bowls. Top with shredded coleslaw for a tangy twist.
• Mediterranean Sweet Potato Taco Bowls: Use roasted red peppers, Kalamata olives, and feta cheese as toppings. Drizzle with a lemon-tahini dressing instead of the creamy garlic sauce.
• Mexican Street Corn Sweet Potato Taco Bowls: Mix the roasted corn with mayonnaise, lime juice, cotija cheese, and chili powder for a delicious and authentic flavor.

Storing and Reheating Your Leftovers

If you have any leftover Sweet Potato Taco Bowls (which is unlikely, but hey, it happens!), store the components separately in airtight containers in the refrigerator. The roasted sweet potatoes will stay fresh for up to 3 days, and the salsa and sauce will last for up to 5 days.

To reheat the sweet potatoes, you can microwave them for a few minutes or roast them in the oven at 350°F (175°C) until heated through. Assemble the bowls with fresh toppings and enjoy!

Final Thoughts: Embrace the Taco Bowl Life!

Sweet Potato Taco Bowls are more than just a meal; they’re a celebration of flavor, texture, and good food. They’re easy to make, customizable, and packed with nutrients. So, what are you waiting for? Grab your sweet potatoes, gather your ingredients, and get ready to experience the taco bowl life! And don’t forget that amazing garlic sauce for chicken on another night!

Sweet Potato Taco Bowls Easy

Amelia Chen-Morrison

These Sweet Potato Taco Bowls are a vibrant and flavorful meal that’s easy to customize. Roasted sweet potatoes are combined with a black bean and corn salsa, topped with a creamy garlic sauce, and finished with your favorite taco toppings for a satisfying and healthy dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican-Inspired

Servings 4

Calories 450 kcal

Equipment

• Large bowl
• Baking Sheet
• Parchment paper
• Medium bowl
• Small bowl
• Whisk
• Cutting board
• Knife
• Oven

Ingredients

  

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup frozen corn, thawed
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• ¼ cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup plain Greek yogurt or sour cream
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Shredded cheddar cheese, optional
• Avocado slices, optional
• Chopped green onions, optional
• Salsa, optional
• Hot sauce, optional
• Crumbled Cotija cheese, optional

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
• While the sweet potatoes are roasting, prepare the black bean and corn salsa. In a medium bowl, combine the rinsed black beans, thawed corn, red onion, red bell pepper, and cilantro.
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salsa and toss to combine. Taste and adjust seasonings as needed.
• In a small bowl, whisk together the Greek yogurt (or sour cream), minced garlic, lime juice, olive oil, salt, and pepper.
• Taste and adjust seasonings as needed. If you like a thinner sauce, add a tablespoon or two of water until you reach your desired consistency.
• Once the sweet potatoes are roasted, divide them among bowls.
• Top with the black bean and corn salsa.
• Drizzle generously with the creamy garlic sauce.
• Add your favorite toppings – shredded cheese, avocado slices, green onions, salsa, hot sauce, crumbled Cotija cheese.

Notes

Don’t overcrowd the baking sheet when roasting the sweet potatoes. Use high-quality ingredients for the best flavor. You can roast the sweet potatoes and prepare the salsa and sauce ahead of time. Store them separately in the refrigerator and assemble the bowls when you’re ready to eat. Try adding pickled onions, roasted pepitas, or even a dollop of guacamole as toppings. Leftovers should be stored separately in airtight containers in the refrigerator. Roasted sweet potatoes will stay fresh for up to 3 days, and the salsa and sauce will last for up to 5 days.