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Ultimate Healthy Sweet Potato Taco Bowl with Smoky Black Beans

A colorful sweet potato taco bowl featuring roasted sweet potato chunks, brown rice, black beans, corn, avocado slices, and a green sauce drizzle.
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Welcome to My Kitchen! This Sweet Potato Taco Bowl is an easy, healthy weeknight dinner packed with flavor. It features perfectly roasted sweet potatoes and smoky black beans, making it a satisfying, wholesome meal perfect for busy schedules or meal prep.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup water or vegetable broth
  • 1 teaspoon taco seasoning
  • 4 cups cooked brown rice or quinoa (for base)
  • 1 cup shredded lettuce
  • 1/2 cup corn (frozen or canned)
  • 1/2 cup pico de gallo
  • 1 avocado, sliced
  • For Cilantro-Lime Crema: 1/2 cup plain Greek yogurt (or sour cream), 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the potatoes roast, prepare the smoky black beans. In a small saucepan, combine the rinsed black beans, water or broth, and taco seasoning. Bring to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the liquid has mostly reduced and the beans are coated and flavorful.
  5. Prepare the Cilantro-Lime Crema: In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt until smooth.
  6. Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each with roasted sweet potatoes, smoky black beans, shredded lettuce, corn, and pico de gallo.
  7. Add sliced avocado to each bowl. Drizzle generously with the Cilantro-Lime Crema before serving.

Notes

  • For a high protein dinner option, you can substitute the black beans with 1 pound of seasoned ground turkey or beef cooked separately.
  • This recipe is naturally gluten free, making it a great gluten free taco bowl option.
  • For meal prep bowls, store the components separately and assemble just before eating to keep the lettuce crisp.
  • If you prefer a vegan taco bowl, use dairy-free yogurt or a cashew cream for the topping.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-taco-bowl-recipe/