Sweet Potato Taco Bowls Easy
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.
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.