Name: Sweet Potato Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; Salt and pepper to taste; 1 can (15 oz) black beans or pinto beans, drained and rinsed; 1 1/2 cups cooked rice or quinoa; 1 avocado, sliced or mashed; 1/2 cup cherry tomatoes, halved (or 1/2 cup salsa); 1/2 cup corn (fresh, frozen, or canned); 1 cup shredded lettuce or cabbage; Lime wedges, for serving; Optional: chopped cilantro, diced red onion, jalapeño slices, dairy-free sour cream or dressing

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Sweet potato taco bowls are a colorful, hearty, and flavor-packed meal that brings together roasted sweet potatoes, seasoned beans, fresh toppings, and a creamy sauce—all in one bowl. I love how this recipe gives me everything I crave from tacos, but in a healthy, customizable format that’s just as satisfying.

Why You’ll Love This Recipe

I love this bowl because it’s filling, loaded with flavor, and easy to make with simple ingredients. The sweet potatoes roast up perfectly tender and caramelized, while the beans add protein and spice. I can pile on all my favorite toppings, from avocado to salsa to crunchy lettuce. It’s a plant-based meal that even meat lovers enjoy, and it’s great for meal prep or busy weeknights. Sweet Potato Taco Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (peeled and cubed)
Olive oil
Chili powder
Cumin
Garlic powder
Salt and pepper
Black beans or pinto beans (drained and rinsed)
Cooked rice or quinoa
Avocado (sliced or mashed)
Cherry tomatoes or salsa
Corn (fresh, frozen, or canned)
Shredded lettuce or cabbage
Lime wedges (for serving)
Optional: cilantro, red onion, jalapeño, or dairy-free sour cream

Directions

I preheat the oven to 400°F (200°C) and toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
I spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
While the sweet potatoes cook, I warm the black beans in a pan with a pinch of salt and extra seasoning if I want more flavor.
I prep the toppings—slice avocado, chop tomatoes, and shred lettuce or cabbage.
I assemble the bowl: a base of rice or quinoa, then sweet potatoes, beans, and all the toppings I love.
I finish with a squeeze of lime and a drizzle of sauce like tahini dressing or dairy-free sour cream.

Servings and timing

This recipe makes 2 to 3 bowls. It takes me about 10 minutes to prep everything and 25–30 minutes to roast the sweet potatoes, so it’s ready in around 35–40 minutes total.

Variations

Sometimes I add roasted bell peppers or zucchini for extra veggies, or top it with a fried egg for a breakfast version. For a grain-free option, I skip the rice and use cauliflower rice instead. I’ve also made it with chickpeas instead of beans and used chipotle sauce or salsa verde for a flavor twist.

Storage/Reheating

I store leftovers in separate containers so the toppings stay fresh. The roasted sweet potatoes and beans keep well in the fridge for up to 4 days. To reheat, I warm the potatoes and beans in a skillet or microwave, then reassemble the bowl with fresh toppings. Sweet Potato Taco Bowl

FAQs

Can I make this bowl ahead of time?

Yes, I roast the sweet potatoes and cook the beans ahead, then store everything separately. I build the bowls fresh throughout the week.

What’s the best grain for the base?

I usually use white or brown rice, but quinoa, farro, or cauliflower rice all work great depending on what I have or my mood.

Is this bowl spicy?

Not unless I add spice. I control the heat by adjusting the chili powder and topping with mild or spicy salsa, jalapeños, or hot sauce.

Can I use canned sweet potatoes?

I don’t recommend it for roasting—they’re too soft. Fresh sweet potatoes give the best texture and caramelized flavor.

What sauces go well on top?

I love using tahini sauce, chipotle mayo, avocado crema, or just a squeeze of lime and a sprinkle of salt. Yogurt-based dressings work great too.

Conclusion

Sweet potato taco bowls are a fresh, nourishing, and fun way to enjoy all the taco flavors I love in a wholesome, customizable bowl. Whether I’m making them for a quick dinner or prepping lunches for the week, this recipe always delivers on taste, texture, and satisfaction.