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- 2 medium sweet potatoes, diced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1 lime, juiced - 1 cup cooked quinoa or brown rice (for a heartier bowl) - Salsa or pico de gallo (for serving) - Fresh cilantro, chopped (for garnish) - Crumbled feta or queso fresco (for topping, optional) The primary ingredients create a base full of flavor. Sweet potatoes provide a sweet and hearty texture. Olive oil helps the spices stick and adds richness. Cumin and smoked paprika give the dish warmth and depth. Black beans and corn add protein and crunch. The diced red bell pepper gives freshness. Don't forget the avocado for creaminess and lime for bright flavor. For a heartier bowl, consider adding quinoa or brown rice. These grains offer more substance and nutrition. You can use fresh or frozen corn, depending on what you have. Salsa or pico de gallo adds a zesty kick when served. Toppings like fresh cilantro brighten up the dish. Crumbled feta or queso fresco adds a creamy, salty finish if you like. Each ingredient adds its own charm and makes the taco bowl fun and tasty! {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). Next, take your two medium sweet potatoes and peel them if you prefer. Then, dice them into small cubes. In a large bowl, add the sweet potato cubes. Pour in one tablespoon of olive oil, and sprinkle one teaspoon of cumin, one teaspoon of smoked paprika, salt, and pepper. Toss everything well until the sweet potatoes are nicely coated. Spread them out on a baking sheet in one single layer. Roast in the oven for about 25 to 30 minutes. Flip them halfway through for even cooking. While your sweet potatoes roast, it is time to warm the black beans and corn. In a medium pot over medium heat, add one can of rinsed and drained black beans along with one cup of corn kernels. Stir in some salt and pepper, then heat for about five minutes. You want them warm but not mushy. This step adds more flavor and texture to your taco bowls. Once the sweet potatoes are done, it’s time to put your taco bowls together. If you want a heartier meal, start with a base of one cup of cooked quinoa or brown rice. Next, layer the roasted sweet potatoes on top. Add the warm black beans and corn mixture. Don’t forget to include the diced red bell pepper, which you can marinate in lime juice for a few minutes. Finally, add diced avocado for creaminess. Top it all off with fresh cilantro, salsa or pico de gallo. If you like, sprinkle crumbled feta or queso fresco on top. Enjoy your colorful and tasty taco bowls! When picking sweet potatoes, look for firm ones. They should be smooth and free of spots. Avoid any with soft spots or wrinkles. A good sweet potato feels heavy for its size. I prefer medium-sized ones for even cooking. You can find them in many colors, but orange is the most common. To make sweet potatoes shine, use simple spices. Cumin and smoked paprika bring warmth and depth. You only need a teaspoon of each for great taste. Don't forget salt and pepper to balance flavors. You can also add garlic powder for a savory kick. Mix these spices with olive oil before roasting. Roasting sweet potatoes brings out their natural sweetness. Preheat your oven to 425°F (220°C) for best results. Cut them into even dice for uniform cooking. Toss them in a bowl with oil and spices. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway. They should be tender and a bit caramelized when done. Enjoy the rich flavor in your taco bowls! Pro Tips Perfectly Roasted Sweet Potatoes: Ensure even cooking by cutting the sweet potatoes into uniform pieces. This helps them roast evenly and caramelize beautifully. Flavor Boost: For an extra layer of flavor, consider adding a pinch of cayenne pepper or chili powder to the sweet potato seasoning mix. Avocado Storage: To keep diced avocado from browning, toss it with a little lime juice before adding it to your taco bowls. Make It a Meal Prep: This recipe is great for meal prep! Store the components separately in airtight containers for up to 4 days in the fridge. {{image_2}} Sweet potato taco bowls are great for everyone. To make them vegetarian or vegan, skip the cheese. Instead, add more toppings like guacamole or spicy salsa. You can also use plant-based yogurt for creaminess. This way, you keep all the flavor without any animal products. This dish is already gluten-free! The sweet potatoes and beans are safe for those with gluten issues. Just be sure your salsa or any sauces are gluten-free too. Always check the labels to ensure they meet your needs. If you want a protein boost, try adding lentils or chickpeas. They work well with sweet potatoes and add great texture. You can also use grilled chicken or shrimp if you prefer meat. Both options pair nicely with the other flavors in the bowl. You can keep leftover sweet potato taco bowls in the fridge. Use an airtight container for storage. They stay fresh for three to four days. Keep the toppings separate to prevent sogginess. This way, your meal will taste great when you eat it later. To reheat, use the microwave or oven. If using a microwave, place the bowl in for one to two minutes. Make sure to stir halfway through to heat evenly. For the oven, set it to 350°F and bake for about 10 minutes. This helps keep the sweet potatoes crispy. You can freeze the sweet potato, black beans, and corn. Store them in freezer-safe bags. Be sure to remove as much air as possible. They can last for up to three months in the freezer. When you are ready to eat, thaw overnight in the fridge. Then reheat as mentioned. This way, you can enjoy a quick meal anytime! Yes, you can use other types of potatoes. Regular white potatoes or Yukon gold work well. They have a different taste and texture. Sweet potatoes add a nice sweetness, but other potatoes can be tasty too. Just remember, they may not caramelize the same way. Adjust cooking time based on the potato type you choose. If you don't have black beans, you have choices. You can use pinto beans or kidney beans instead. Chickpeas are another great option for a different flavor. Each bean brings its own taste and texture. Just rinse and drain them before adding to your bowl. To add spice, you can use jalapeños or chili powder. Mixing in some cayenne pepper will also heat things up. If you love hot sauce, drizzle some on top before serving. Adjust the spice level based on your taste. Enjoy the heat! In this blog post, we explored how to make delicious taco bowls using sweet potatoes and beans. We covered the key ingredients, how to cook them, and tasty tips for extra flavor. You learned about fun variations, too, like vegan and gluten-free options. Remember, you can customize these bowls to fit your taste. Enjoy making them your own, and share them with friends and family. Simple meals can be exciting when you get creative!

Sweet Potato Taco Bowls

A delicious and healthy taco bowl featuring roasted sweet potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 medium sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 lime, juiced
  • for garnish fresh cilantro, chopped
  • 1 cup cooked quinoa or brown rice (optional)
  • for serving salsa or pico de gallo
  • for topping crumbled feta or queso fresco (optional)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until well coated.
  • Spread the sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  • While the sweet potatoes are roasting, prepare the other ingredients. In a medium pot over medium heat, combine the black beans and corn. Add salt and pepper to taste, and warm through, about 5 minutes.
  • In a small bowl, combine the diced red bell pepper and lime juice. Let it marinate for a few minutes.
  • Once the sweet potatoes are ready, assemble the taco bowls. Start with a base of quinoa or brown rice if using.
  • Top with the roasted sweet potatoes, warmed black bean and corn mixture, marinated red bell pepper, and diced avocado.
  • Garnish with fresh cilantro, and add salsa or pico de gallo on top. If desired, sprinkle crumbled feta or queso fresco for an extra layer of flavor.

Notes

For a heartier bowl, add cooked quinoa or brown rice.
Keyword sweet potatoes, taco bowls, vegetarian