Sweet Potato Taco Bowls: Easy Whole Food Recipe!

Sweet Potato Taco Bowls are my new weeknight obsession, and I'm so excited to share this recipe with you! These vibrant bowls are packed with flavor, simple to make, and completely customizable. Think roasted sweet potatoes, hearty black beans, your favorite toppings, all nestled in a warm bowl. Ready to ditch the takeout and embrace some seriously delicious, healthy comfort food?

These Sweet Potato Taco Bowls are everything I crave after a long day at my desk. Quick, satisfying, and brimming with good for you ingredients. I know you'll love them as much as I do!

Why You Will Love This Sweet Potato Taco Bowls Recipe

These Sweet Potato Taco Bowls are the epitome of comfort food. Roasting the sweet potatoes brings out their natural sweetness, which pairs perfectly with the savory spices and toppings. They are quick to assemble meaning dinner is on the table in under 30 minutes!

What makes this recipe special? It's the perfect balance of flavors and textures. The creamy sweet potatoes, the hearty black beans, the crunchy toppings create a symphony in your mouth. It is a fantastic option for whole food recipes. Plus, it's easily adaptable to your dietary needs and preferences.

I remember the first time I made these. My friend Sarah said they tasted like sunshine in a bowl. I've been hooked ever since!

Ingredients Needed for This Sweet Potato Taco Bowls Recipe

• For the Roasted Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• For the Black Beans:
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
• For Serving:
  • Cooked rice or quinoa
  • Shredded lettuce
  • Diced tomatoes
  • Avocado slices
  • Salsa
  • Sour cream or Greek yogurt
  • Shredded cheese

How to Make This Sweet Potato Taco Bowls Recipe

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.

2. Roast the sweet potatoes for 20 to 25 minutes, or until they are tender and slightly caramelized, flipping halfway through.

3. While the sweet potatoes are roasting, prepare the black beans. Heat olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.

4. Add the garlic and cook for another minute until fragrant. Stir in the black beans, cumin, chili powder, salt, and pepper.

5. Cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through. You can add a splash of water if they seem dry.

6. Assemble your Sweet Potato Taco Bowls. Place a scoop of cooked rice or quinoa in each bowl. Top with roasted sweet potatoes, black beans, shredded lettuce, diced tomatoes, avocado slices, salsa, sour cream, and shredded cheese or any of your favorite toppings.

7. Serve immediately and enjoy discovering more amazing Grilled Shrimp Tacos.

How to Serve This Sweet Potato Taco Bowls Recipe

Sweet Potato Taco Bowls are incredibly versatile! Serve them as a satisfying lunch or a quick and easy dinner. They are also great for meal prepping because the components can be made ahead of time and assembled when you're ready to eat.

Consider pairing these bowls with a side of tortilla chips and guacamole for a complete meal. For an extra layer of flavor, top these Sweet Potato Taco Bowls with a drizzle of my homemade cilantro lime dressing.

How to Store This Sweet Potato Taco Bowls Recipe

Leftover roasted sweet potatoes and black beans can be stored separately in airtight containers in the refrigerator for up to 3 days.

To freeze, allow the cooked sweet potatoes and black beans to cool completely. Then, transfer them to freezer safe containers or bags. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat the sweet potatoes and black beans in a skillet over medium heat, or in the microwave until heated through.

Tips to Make This Sweet Potato Taco Bowls Recipe

• For extra flavor, add a pinch of smoked paprika to the sweet potatoes before roasting.
• If you don't have sweet potatoes, you can use butternut squash or white potatoes instead.
• To save time, use pre cooked rice or quinoa.
• Don't be afraid to experiment with different toppings. Corn, pickled onions, and crumbled cotija cheese are all great additions.

Helpful Notes for This Sweet Potato Taco Bowls Recipe

Make sure to cut the sweet potatoes into evenly sized pieces to ensure they cook consistently. I prefer to use canned black beans for convenience. However, you can use dried black beans if you prefer. Just make sure to soak them overnight and cook them until tender before adding them to the recipe. And remember you can explore other whole food recipes on my site.

Avocado adds a creamy texture to these bowls. Make sure it is perfectly ripe.

Variation of This Sweet Potato Taco Bowls Recipe

For a spicier version, add a pinch of cayenne pepper to the sweet potatoes or black beans.

If you're looking for a lighter option, skip the rice or quinoa and load up on the veggies. For an Italian twist, why not try Salmon Quinoa Bowls one day?

You can also add shredded chicken or ground beef for added protein, particularly if you are not a fan of Spring Vegetable Tacos.

Frequently Asked Questions

Conclusion

I hope you enjoy these vibrant and flavorful Sweet Potato Taco Bowls as much as I do! They are a crowd pleaser and a fantastic way to enjoy a healthy and delicious meal. Get creative with your toppings, adjust the seasonings to your liking, and make them your own. I know you'll love them!

And don't forget, I'd love to see your creations! Tag me in your photos on social media, and let me know what you think. What's your favorite topping to include? Before you go, Follow us on Pinterest for more tasty recipes like these Sweet Potato Taco Bowls.

Sweet Potato Taco Bowls: Easy Whole Food Recipe!

These Sweet Potato Taco Bowls are a delicious and healthy weeknight meal! Packed with roasted sweet potatoes, black beans, and your favorite toppings, they’re easy to customize and perfect for meal prepping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Mexican Inspired
Diet: Vegetarian

Nutrition:

Calories: 350
Protein: 12g
Carbs: 55g
Fat: 12g

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Cooked rice or quinoa
• Shredded lettuce
• Diced tomatoes
• Avocado slices
• Salsa
• Sour cream or Greek yogurt
• Shredded cheese

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread on a baking sheet.
2. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
3. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened (5 minutes).
4. Add garlic and cook for 1 minute until fragrant. Stir in black beans, cumin, chili powder, salt, and pepper.
5. Cook for 5-7 minutes, stirring occasionally, until beans are heated through. Add a splash of water if dry.
6. Assemble bowls: rice/quinoa, sweet potatoes, black beans, lettuce, tomatoes, avocado, salsa, sour cream, and cheese.
7. Serve immediately.

Notes

• For extra flavor, add smoked paprika to sweet potatoes.
• Use butternut squash or white potatoes as substitute for sweet potatoes.
• Pre-cooked rice or quinoa saves time.
• Experiment with toppings: corn, pickled onions, cotija cheese.