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Easy Sweet Potato Taco Bowl for a Wholesome Weeknight Dinner

A close-up of a delicious sweet potato taco bowl topped with ground meat, corn salsa, and a dollop of guacamole.
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Assemble this satisfying Sweet Potato Taco Bowl using roasted sweet potatoes and seasoned ground beef or black beans. It is a flavorful, healthy meal perfect for busy weeknights or meal prepping.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 lb ground beef or ground turkey (or 1 can black beans, rinsed and drained for vegetarian option)
  • 2 tablespoons taco seasoning
  • 1/4 cup water
  • 1 cup cooked brown rice or mixed greens (for base)
  • 1 cup corn (frozen or canned, thawed/drained)
  • 1/2 cup chopped red onion
  • 1/2 cup chopped tomatoes (for pico)
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1 avocado, mashed (for guacamole)
  • 1/4 cup sour cream or plain Greek yogurt (optional topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes, or until tender and lightly browned.
  2. While potatoes roast, prepare the protein. If using beef, cook the ground beef in a skillet over medium heat until fully browned. Drain any excess fat. Stir in the taco seasoning and water. Simmer for 5 minutes until the liquid reduces slightly. If using black beans, warm them in a small pot with half the taco seasoning and a splash of water.
  3. Prepare the fresh toppings. Combine the chopped tomatoes, red onion, cilantro, and lime juice in a small bowl; season with salt and pepper to make a quick pico de gallo. Mash the avocado with a fork, adding a squeeze of lime juice, cilantro, salt, and pepper for guacamole.
  4. Assemble your Sweet Potato Taco Bowls. Place a base of brown rice or mixed greens into each bowl. Top with a portion of the roasted sweet potatoes, the seasoned meat or beans, and the corn.
  5. Add your fresh toppings: spoon on the pico de gallo, guacamole, and a dollop of sour cream or yogurt, if desired. Serve immediately for a flavorful bowl meal.

Notes

  • For easy meal prep, roast the sweet potatoes and cook the meat mixture ahead of time. Store components separately and assemble just before eating.
  • If you prefer a vegan sweet potato meal, skip the beef entirely and use the seasoned black beans, adding a drizzle of cashew crema instead of dairy sour cream.
  • This recipe works well with quinoa or cauliflower rice if you are looking for low carb taco bowl variations.

Nutrition

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