Print

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.

Ingredients

Scale
  • 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

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

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