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Easy Sweet Potato Taco Bowl Recipe

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Sweet Potato Taco Bowls are a colorful, healthy, and flavor-packed dinner featuring roasted taco-seasoned sweet potatoes, rice, black beans, and your favorite toppings — perfect for weeknights or meal prep.

Ingredients

Scale

  • 2 large sweet potatoes, peeled and cubed

  • 2 tbsp olive oil

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp paprika

  • Salt and pepper, to taste

  • 1 can (15 oz) black beans, rinsed and drained

  • 2 cups cooked rice or quinoa

  • 1 avocado, sliced

  • 1/2 cup corn (cooked or canned)

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup red onion, diced

  • Fresh cilantro and lime wedges, for garnish

Instructions

  • Preheat oven to 425°F. Toss sweet potatoes with olive oil and seasonings. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.

  • While roasting, warm black beans in a small saucepan.

  • Cook rice or quinoa and stir in chopped cilantro and lime juice.

  • Assemble bowls with rice, roasted sweet potatoes, black beans, and toppings.

  • Garnish with lime wedges and extra cilantro.

Notes

Customize with your favorite toppings like shredded cheese, Greek yogurt, or salsa. For meal prep, store components separately and assemble before eating.

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