Sweet Potato Taco Bowl Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Sweet Potato Taco Bowl layers roasted sweet potato cubes with seasoned ground beef, black beans, corn, avocado, and cilantro lime crema. This 40-minute meal-prep favorite serves 4 with perfect crispy-tender taco vibes.

Why This Recipe Works

High-heat roasting caramelizes sweet potato edges while keeping centers fluffy. Taco seasoning blooms in beef fat creating restaurant depth. Lime crema balances richness with bright acid. Black beans + corn add meaty texture without extra protein. One-sheet-pan method minimizes cleanup.

Ingredients & Prep

2 large sweet potatoes 1-inch cubes, 1 lb ground beef 85/15, 15 oz black beans drained, 1½ cups corn frozen works, 2 avocados diced, ½ cup cherry tomatoes halved, ¼ cup red onion diced, lime wedges. Taco seasoning: 1 tbsp chili powder, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp oregano, salt pepper. Crema: ½ cup sour cream, 2 tbsp lime juice, 2 tbsp cilantro chopped, 1 garlic clove.

Step-by-Step Instructions

Preheat oven 425°F. Toss sweet potatoes with 2 tbsp olive oil, half taco seasoning, spread single layer baking sheet. Roast 25-30 minutes flipping halfway until crispy golden. Heat large skillet medium-high. Cook beef with remaining seasoning until browned 7 minutes; drain excess fat. Add beans + corn; cook 3 minutes until heated. Mix sour cream, lime juice, cilantro, garlic for crema. Assemble bowls: sweet potatoes, beef mixture, avocado, tomatoes, onion. Drizzle crema + lime squeeze.

Flavor Variations

Storage Tips

Refrigerate components separate 5 days. Assemble fresh or store assembled 3 days. Reheat sweet potatoes + beef 350°F 10 minutes; add cold toppings after.

FAQs

Sweet potatoes mushy? Don’t overcrowd pan + high heat crucial. Beef greasy? Drain fat after browning + use 85/15 ratio. Crema bland? Extra lime + garlic salt boost.

Conclusion

Sweet Potato Taco Bowl delivers deconstructed taco perfection crispy, fresh, endlessly customizable meal-prep gold.

Sweet Potato Taco Bowl Recipe

Print Recipe

Sweet Potato Taco Bowls layer roasted cumin-chili sweet potato cubes with seasoned ground turkey taco meat, black beans, corn, fresh avocado, and cherry tomatoes. Protein-packed meal prep bowls finished with creamy cilantro lime dressing and cotija cheese crumbles.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 4 bowls 1x
• Category: Main Dish
• Method: Oven/Stovetop
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Roasted Sweet Potatoes:
• 2½ lbs sweet potatoes (3 large), peeled and ½-inch diced
• 3 tbsp olive oil
• 1½ tbsp taco seasoning
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• Taco Meat:
• 1 lb lean ground turkey (or beef/chicken)
• 1 tbsp olive oil
• 1 packet taco seasoning (3 tbsp)
• ½ cup water
• 1 (15 oz) can black beans, drained/rinsed
• 1 cup frozen corn, thawed
• Fresh Toppings:
• 2 avocados, diced
• 2 cups cherry tomatoes, halved
• ½ cup chopped red onion
• ½ cup chopped cilantro
• 1 lime, cut into wedges
• Cilantro Lime Dressing:
• ½ cup sour cream or Greek yogurt
• ¼ cup mayonnaise
• 2 tbsp lime juice
• ¼ cup cilantro leaves
• ½ tsp garlic powder
• ¼ tsp salt
• Optional: crumbled cotija cheese, tortilla strips

Instructions

• 1. Preheat oven 425°F. Line two baking sheets with parchment. Toss diced sweet potatoes with olive oil, taco seasoning, cumin, paprika, garlic powder, and salt. Spread in single layer. Roast 25-30 minutes, flipping halfway, until golden and crispy-edged.
• 2. Heat 1 tbsp olive oil in large skillet over medium-high. Add ground turkey; cook 6-8 minutes until browned, breaking up with spoon. Drain fat. Add taco seasoning and water; simmer 3 minutes until thickened. Stir in black beans and corn; heat through.
• 3. Make dressing: blend sour cream, mayo, lime juice, cilantro, garlic powder, and salt until smooth. Adjust with water for drizzling consistency.
• 4. Assemble bowls: divide roasted sweet potatoes among 4 bowls. Top with taco meat mixture, avocado, cherry tomatoes, red onion, and cilantro. Drizzle with cilantro lime dressing. Serve with lime wedges.

Notes

• Dice sweet potatoes uniformly ½-inch for even roasting; smaller pieces burn.
• Lean ground turkey keeps bowl light; 93/7 ratio best flavor/moisture balance.
• Make dressing ahead; flavors deepen refrigerated overnight.
• Excellent meal prep: store components separate up to 4 days, assemble when eating.
• Double sweet potatoes for vegetarian version – add extra black beans.
• Air fryer option: 400°F, 15-18 minutes, shaking basket halfway.

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 12g
• Sodium: 1250mg
• Fat: 32g
• Saturated Fat: 6g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 15g
• Protein: 32g
• Cholesterol: 85mg

Keywords: sweet potato taco bowl, healthy taco bowls, meal prep taco bowls, roasted sweet potato tacos