What to put in a sweet potato taco bowl?

Start with roasted sweet potatoes as the base, then add protein like ground beef or black beans, corn, tomatoes, avocado, and fresh toppings like lime, cilantro, and cheese. Customize it with your favorite sauces or a spicy crema.

What do you put in a taco bowl?

Taco bowls usually include a mix of protein (beef, chicken, or beans), grains like rice or quinoa, vegetables, and toppings like salsa, sour cream, and cheese. This version skips the grains and focuses on sweet potatoes for a hearty, veggie-packed base.

What is the best combination with sweet potatoes?

Sweet potatoes pair beautifully with savory, smoky spices and ingredients. Black beans, cumin-seasoned beef, corn, avocado, and tangy tomatoes all complement the natural sweetness of the potatoes. A sprinkle of feta or a squeeze of lime adds a perfect finishing touch.

What sides go with taco bowls?

Keep it fresh with a green salad, slaw, or fruit-based salsa. For drinks, pair it with lemonade or limeade. If you're going all out, try a light dessert like flan or a no-bake cookie to complete the meal.

Sweet Potato Taco Bowl: 25-Min Family Meal

Name: Sweet Potato Taco Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp chili powder; 1 tbsp sweet smoked paprika; 1 tbsp ground cumin; 2 tsp kosher salt; 1 tbsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; 1/4-1/2 tsp cayenne powder (optional); 1 lb sweet potatoes, peeled and cubed; 1 tbsp vegetable oil; 1 lb extra lean ground beef; 1 can (14 oz) black beans, drained and rinsed; 1 cup corn (fresh or canned); 1 pint cherry tomatoes, halved; 1 medium avocado, sliced

Description

Easy, delicious, and vibrant Sweet Potato Taco Bowl! Take taco night to the next level with this healthy meal.

Ingredients

Scale

2 tbsp chili powder

1 tbsp sweet smoked paprika

1 tbsp ground cumin

2 tsp kosher salt (use less if not using David’s Kosher salt)

1 tbsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1/4–1/2 tsp cayenne powder (optional)

1 lb sweet potatoes, peeled and cubed

1 tbsp vegetable oil

1 lb extra lean ground beef

1 can (14 oz) black beans, drained and rinsed

1 cup corn (fresh or canned)

1 pint cherry tomatoes, halved

1 medium avocado, sliced

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Instructions

1. Preheat oven to 400°F.

2. In a small bowl, mix chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne.

3. Toss sweet potatoes with oil and half the spice blend. Roast for 15–20 minutes.

4. While roasting, cook ground beef in skillet over medium-high for 5–7 minutes.

5. Drain excess fat, then add beans, corn, and remaining spices. Stir to combine.

6. Cook until beans and corn are heated through.

7. Assemble bowls with roasted potatoes, beef mixture, and toppings of choice.

8. Serve family-style or as individual bowls.

9. Top with avocado, tomatoes, cheese, lime, or sour cream if desired.

Notes

Adjust chili powder amount depending on brand and spice tolerance.

Keeps well for next-day lunch or meal prep.

Vegetarian-friendly: substitute meat with extra beans or lentils.

Prep Time: 5 mins
Cook Time: 20 mins
Category: Main Course
Method: Baking + Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 452
Sugar: 10g
Sodium: 1387mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 11g
Protein: 31g
Cholesterol: 70mg