Sweet Potato Taco Bowls
These Sweet Potato Taco Bowls offer a customizable, healthy, and satisfying meal ready in under an hour. Roasted sweet potatoes seasoned with taco spices are nestled in a bed of rice or quinoa and topped with your favorite taco fixings for a vibrant and flavorful experience.
Equipment
- Oven
- Baking Sheet
- Large bowl
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Serving bowls
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 2 cups cooked rice or quinoa
- 1 cup corn, fresh or frozen
- 1 cup salsa
- 1 avocado, diced
- 2 cups shredded lettuce
- 2 lime wedges
- Optional: Shredded cheese, sour cream, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice sweet potatoes into ½-inch cubes.
- In a large bowl, toss sweet potatoes with olive oil and taco seasoning until evenly coated.
- Spread sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, prepare your base. Cook rice or quinoa according to package directions.
- Divide the cooked rice or quinoa among bowls.
- Top with roasted sweet potatoes, black beans, corn, salsa, avocado, shredded lettuce, and any other desired toppings.
- Squeeze fresh lime juice over the bowls and garnish with cilantro, if desired.
- Serve immediately.
Notes
For a vegan option, omit the cheese and sour cream, or use plant-based alternatives. To level up this recipe, try adding spicy chipotle crema, pickled onions, toasted pepitas, or cotija cheese. Store leftover components separately in the refrigerator for up to 3 days. Overcrowding the baking sheet will steam the sweet potatoes instead of roasting them, resulting in a mushy texture. Make sure to spread them in a single layer.