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image of fresh sweet potatoes black beans rice corn avocado lime juice cumin chili powder garlic powder paprika cilantro cherry tomatoes red onion olive oil salt pepper onion powder oregano smoked paprika cotija cheese arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl combines spiced, caramelized sweet potatoes with seasoned ground beef, black beans, and fresh toppings for a hearty, flavor-packed meal that's perfect for busy weeknights and easy meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Spiced Sweet Potatoes:
  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika optional, but highly recommended for depth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • to taste salt
  • to taste pepper
For the Ground Beef:
  • 1 lb ground beef
  • 1/2 tsp chili powder additional for beef
  • 1/2 tsp cumin additional for beef
  • 1 tsp olive oil for cooking beef
  • to taste salt additional for beef
  • to taste pepper additional for beef
  • 1 1/2 cups rice cooked, such as brown rice or quinoa
  • 1 15-oz can black beans rinsed and drained
  • 1 cup corn frozen or canned, drained
  • 1/2 cup cherry tomatoes chopped
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped fresh
  • 1-2 avocados ripe, sliced or diced
  • 1 lime juiced fresh
  • to taste Greek yogurt or sour cream optional topping
  • to taste salsa optional topping

Equipment

  • oven
  • Baking sheet
  • large mixing bowl,
  • skillet,

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Peel and dice the sweet potatoes into 1/2-inch cubes.
  2. In a large mixing bowl, toss the sweet potato cubes with olive oil (2 tbsp), chili powder (1 tsp), cumin (1 tsp), smoked paprika (1/2 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), salt, and pepper until evenly coated.
  3. Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  4. While the potatoes roast, heat 1 tsp olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in additional chili powder (1/2 tsp), cumin (1/2 tsp), salt, and pepper; cook for another 2-3 minutes. Set aside.
  5. In a small saucepan or microwave, heat the black beans and corn until warmed through.
  6. Divide the cooked rice into four large serving bowls. Top with roasted sweet potatoes, warmed black beans, corn, and cooked ground beef.
  7. Add chopped cherry tomatoes, diced red onion, cilantro, and avocado to each bowl.
  8. Squeeze fresh lime juice over the bowls. Add optional Greek yogurt or sour cream and salsa. Serve immediately.

Notes

Store components separately for meal prep. Reheat the base ingredients in the oven at 350°F for 10 minutes. This recipe is customizable; add salsa, cheese, or customize with chipotle ranch for extra flavor. For a vegetarian version, omit the ground beef.
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