Go Back
Colorful sweet potato taco bowl with toppings

Sweet Potato Taco Bowl

A warm and comforting bowl filled with roasted sweet potatoes, black beans, corn, avocado, and vibrant salsa, perfect for a cozy meal any time of year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 pieces sweet potatoes, peeled and cubed Use medium sweet potatoes for even roasting.
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • Salt & pepper to taste
For the Bowl Assembly
  • 4 cups cooked rice or quinoa Use as the base.
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 pieces Avocado slices To taste.
  • Salsa or sour cream (optional) For topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Wash, peel (optional), and cut 2 sweet potatoes into 1-inch cubes.
  2. Place the cubes in a large bowl.
Seasoning
  1. Add 2 tablespoons of olive oil, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon chili powder, and a generous pinch of salt and pepper.
  2. Toss thoroughly to coat each cube.
Roasting
  1. Spread the sweet potato cubes in a single layer on a rimmed baking tray.
  2. Roast at 400°F (200°C) for 25–30 minutes, turning halfway through, until golden and tender.
  3. For crispness, finish with a quick broil for 1–2 minutes.
Base and Toppings
  1. While the potatoes roast, cook rice or quinoa as per package directions.
  2. Rinse and drain black beans and warm them.
  3. If using frozen corn, thaw or sauté briefly.
Assembly
  1. In serving bowls, add a scoop of rice/quinoa as the base.
  2. Top with roasted sweet potatoes, black beans, corn, avocado, and optional salsa or sour cream.

Notes

For added sweetness, drizzle maple syrup on sweet potatoes before roasting. Store leftovers in the fridge for up to 4 days. Avocados are best fresh; mash with lime to prevent browning.