Sweet Potato Taco Bowls

This sweet potato taco bowl is a vibrant weeknight meal that combines hearty roasted veggies with fresh, zesty toppings. It makes for a nourishing, colorful dinner that comes together with familiar ingredients yet feels like a special treat.

I whipped this up on a busy evening and loved how easy it was to customize with what I had on hand. It quickly became a family favorite for busy nights.

Ingredients

• Two medium sweet potatoes: peeled and diced for a tender, naturally sweet base. Choose firm potatoes without soft spots.
• One tablespoon olive oil: to ensure crisp roasting and rich flavor. Opt for extra virgin for the best taste.
• One teaspoon chili powder: adds a smoky warmth and depth. A fresh jar gives the best punch.
• One teaspoon cumin: introduces an earthy, nutty layer that complements the chili powder beautifully.
• Salt to taste: enhances all the flavors, so adjust according to your preference.
• One 15-ounce can of black beans: drained and rinsed for protein and creaminess. Look for low sodium or no salt added if possible.
• One cup corn: fresh, frozen, or canned will add a sweet crunch and bright color. Fresh or frozen is best for texture.
• One whole avocado: diced for creamy richness that balances the spices. Choose ripe but firm avocados to keep their shape.
• One cup halved cherry tomatoes: bring acidity and freshness. Select firm, glossy tomatoes.
• One cup shredded lettuce: or your choice of greens adds a crisp base. Romaine or butter lettuce works well.
• One whole lime: juiced for vibrant citrus brightness that ties the bowl together.
• Quarter cup chopped fresh cilantro: is optional but brightens the flavor with fresh herbaceous notes.
• Half cup Greek yogurt or sour cream: for a cooling, tangy topper if desired. Greek yogurt adds extra protein.

Instructions

Build The Roasted Sweet Potato Base:

Preheat your oven to 425 degrees Fahrenheit to get it hot enough for roasting. Mix the diced sweet potatoes with olive oil, chili powder, cumin, and salt in a large bowl to coat every piece evenly. Spread them in a single layer on a baking sheet so they roast rather than steam. Roast for 25 to 30 minutes turning halfway through until they are tender and caramelized around the edges. This roasting caramelizes the natural sugars and builds deep flavor.

Prepare The Black Bean And Corn Mix:

While the potatoes roast, combine the rinsed black beans and your choice of corn in a bowl. Squeeze half of the lime juice over this mix and toss gently to infuse some brightness and lift the flavors. This no-cook mix stays fresh and keeps the beans plump.

Assemble The Taco Bowls:

Once the sweet potatoes have cooled slightly, create a bed of shredded lettuce in each bowl. Layer on the roasted sweet potatoes, then spoon over the black bean and corn mixture. Top with diced avocado and halved cherry tomatoes for creaminess and freshness. Drizzle the remaining lime juice over the assembled bowl and sprinkle with fresh cilantro if you like. Serve with Greek yogurt or sour cream on the side if you want that cooling element to balance the spices.

My favorite thing about this recipe is the way roasting sweet potatoes brings out their smoky sweetness that contrasts perfectly with the zesty lime and cooling avocado. It reminds me of summer nights around the kitchen table, sharing simple food with good conversation.

Storage Tips

Store leftovers separately if possible. Keep roasted sweet potatoes airtight in the fridge for up to four days. Black bean-corn mixture also keeps well for several days. Assemble fresh with avocado and lime just before eating to keep the creamy topping bright and fresh.

Ingredient Swaps

Sweet potatoes can be replaced with butternut squash or pumpkin cubes for a similar sweetness. Black beans can be switched to pinto or kidney beans. Corn can be subsituted with roasted bell pepper for a lower sugar option. Greek yogurt can be swapped with cashew cream for a dairy free variation.

Serving Ideas

Enjoy with warm corn tortillas on the side for hand-held tacos. Add a sprinkle of shredded cheese or a dollop of salsa to vary textures and flavors. Pair with a simple wild rice or quinoa salad for a heartier meal.

Seasonal Twists

Use fresh corn during summer for peak sweetness and crunch. In fall or winter swap cherry tomatoes for roasted red peppers or pickled onions to maintain brightness. Add a pinch of smoked paprika in cooler months for warming depth.

This recipe brings together flavors and textures that feel both comforting and fresh for any night of the week.

Frequently Asked Recipe Questions

→ What is the best way to dice sweet potatoes evenly?

Start by peeling the sweet potatoes, then slice them into even 1-inch cubes for uniform roasting and consistent cooking.

→ Can I use fresh corn instead of canned?

Yes, fresh corn adds a sweeter flavor and crunch, but frozen corn works well too when thawed.

→ How is the lime juice used in this dish?

Half of the lime juice is tossed with the bean and corn mix to brighten flavors, while the rest is drizzled over the assembled bowl for a fresh zing.

→ What are good alternatives to Greek yogurt here?

Sour cream is a classic substitute that adds creamy tanginess and pairs well with the spices and roasted vegetables.

→ Can the bowls be made ahead of time?

Sweet potatoes can be roasted in advance and stored, but it’s best to assemble the bowl fresh to keep the avocado and greens vibrant.