Sweet Potato Taco Bowls

Sweet Potato Taco Bowls

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By Millie Pham

If you’re looking for a fun and easy dinner that feels fresh but still comforting, these sweet potato taco bowls are perfect. They’re colorful, full of flavor, and come together pretty fast. You get roasted sweet potatoes, black beans, rice, and all the good toppings in one cozy bowl. It’s like taco night but leveled up — and no mess of wrapping and folding tortillas.

Why I Love This Recipe

The first time I made this was when I had sweet potatoes and no idea what to do with them — and now it’s a regular. It’s hearty, super satisfying, and easy to customize with what you have on hand. I love that you can prep the components ahead of time and mix and match depending on your mood.

  • One pan for roasting = less clean-up
  • Great for meal prep or quick dinners
  • Easy to make gluten-free or vegan
  • You can pile on all your favorite toppings
  • So colorful it actually makes you want to eat vegetables
Sweet Potato Taco Bowls

Servings: 4

Cook Time: 35 minutes

Macros (Per Serving – Approximate)

  • Calories: 420
  • Protein: 11g
  • Carbs: 60g
  • Fat: 15g
  • Fiber: 13g

Why This Recipe Works (Quick Science)

Roasting sweet potatoes brings out their natural sugars, giving you that sweet and crispy bite. The black beans and rice balance the texture and add protein and fiber. Toppings like avocado and salsa add creaminess and acidity, keeping everything flavorful and fresh.

Common Mistakes

  • Not cutting the sweet potatoes evenly — they won’t roast at the same speed
  • Skipping the oil — they won’t crisp up
  • Overcrowding the pan — leads to steaming, not roasting
  • Forgetting to season — you want those layers of flavor

What You’ll Need

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 cup cooked white or brown rice
  • 1 (15 oz) can black beans, drained and rinsed
  • ½ cup canned or frozen corn (thawed)
  • 1 avocado, sliced
  • ½ cup fresh salsa
  • 1 cup shredded romaine lettuce
  • Juice of ½ lime
  • Chopped cilantro, for garnish

Pro Tips

  • Roast the sweet potatoes ahead and reheat when ready
  • Warm the black beans with a splash of lime juice for extra flavor
  • Don’t skip the lime — it ties everything together
  • Use a sheet pan lined with parchment for easy clean-up
  • Mix up the toppings based on what you like or have around

Tools Needed

  • Large baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Small bowls for toppings
  • Spoon or spatula

Substitutions and Variations

  • Swap rice for quinoa or cauliflower rice
  • Use pinto beans instead of black beans
  • Add shredded cheese or sour cream
  • Add pickled onions or jalapeños for extra punch
  • Make it spicy with hot sauce or chipotle mayo

Make Ahead Tips

You can roast the sweet potatoes and cook the rice up to 3 days ahead. Store everything separately and assemble when ready to eat. Beans can also be prepped in advance.

How to Make It

Step 1: Roast the Sweet Potatoes

Preheat oven to 425°F. In a bowl, toss 2 medium sweet potatoes (peeled and cut into ½-inch cubes) with 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, and 1 teaspoon salt. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.

Step 2: Warm the Black Beans

While the sweet potatoes roast, heat the drained black beans (1 can) in a small saucepan over low heat with a pinch of salt and a squeeze of lime juice. Heat for 5–7 minutes until warm.

Step 3: Assemble the Bowl

In a large bowl or plate, layer 1 cup cooked rice, a scoop of roasted sweet potatoes, warm black beans, and ½ cup corn. Add sliced avocado, ½ cup salsa, and 1 cup shredded romaine. Squeeze juice from ½ lime over the top and sprinkle with chopped cilantro.

Sweet Potato Taco Bowls

Leftovers and Storage

Store leftovers in separate containers — roasted sweet potatoes, beans, rice, and toppings can all be kept in the fridge for 3–4 days. Reheat sweet potatoes and beans before serving.

What to Serve With

  • Tortilla chips and guacamole
  • A side of fresh fruit
  • Mexican street corn
  • A light green salad

FAQ

Can I use canned sweet potatoes?
Not ideal — they’re too soft. Fresh roasted works best for texture.

Can I make this low-carb?
Yes! Swap the rice for cauliflower rice and skip the corn.

Is it good for meal prep?
Absolutely. Just store each part separately and assemble when ready.

Do I have to use all the toppings?
Not at all. Use what you love or have — it’s totally flexible.

Try it out!

This recipe is super easy, super fresh, and crazy delicious. I’d love to hear how it went — leave a comment if you made it or have any questions!

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