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Roasted Sweet Potato Taco Bowl

Close-up of a vibrant roasted sweet potato taco bowl featuring seasoned sweet potato cubes, black beans, corn, red onion, and cilantro.
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Create a satisfying and flavorful taco bowl featuring perfectly roasted sweet potatoes, balanced with fresh toppings and a hint of spice.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa or brown rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • For Topping: Avocado slices, lime wedges, plain Greek yogurt or sour cream (or vegan alternative)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
  4. Roast for 20 to 25 minutes, flipping halfway through, until the potatoes are tender and slightly caramelized. This is how you roast sweet potatoes perfectly.
  5. While the potatoes roast, prepare your base. In a large bowl, combine the cooked quinoa, black beans, corn, and red onion.
  6. Warm the bean and corn mixture slightly if desired, perhaps in a skillet over medium heat for 3 minutes.
  7. To assemble your healthy vegetarian taco bowls, divide the grain and bean mixture among serving bowls.
  8. Top each bowl with a generous portion of the roasted sweet potatoes.
  9. Add your favorite taco toppings, such as avocado slices, fresh cilantro, and a dollop of Greek yogurt or sour cream. Serve immediately with lime wedges for squeezing over the top.

Notes

  • For a vegan sweet potato dinner, skip the dairy topping or use a cashew-based sour cream.
  • If you want a spicier flavor, add 1/4 teaspoon of chipotle powder to the sweet potato seasoning mix.
  • This recipe works well for meal prep taco bowls; store the roasted potatoes and the grain mixture separately and combine just before eating.
  • Use brown rice instead of quinoa for a different Mexican inspired grain bowl base.

Nutrition

Find it online: https://cookingbycarla.com/roasted-sweet-potato-taco-bowl/