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Sweet Potato Taco Bowl

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A vibrant Sweet Potato Taco Bowl with roasted sweet potatoes, spicy black beans, and cilantro-lime rice, topped with fresh veggies.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
  • 2 tbsp olive oil (for sweet potatoes)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil (for black beans)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin (for black beans)
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp smoked paprika (for black beans)
  • ½ tsp salt (for black beans)
  • 1 can (400 g / 15 oz) black beans, drained and rinsed
  • 60 ml (¼ cup) water or vegetable broth
  • Juice of ½ lime
  • 185 g (1 cup) long-grain white rice or brown rice (or quinoa)
  • 480 ml (2 cups) water or vegetable broth (for rice)
  • ½ tsp salt (for rice)
  • 1 tbsp lime juice (about ½ lime)
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp olive oil or butter (optional)
  • 1 tsp olive oil (for corn and pepper mix)
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • Pinch of salt and pepper (for corn and pepper mix)
  • Juice of ½ lime (for corn and pepper mix)
  • 1 ripe avocado, sliced or diced
  • 1 small red onion, thinly sliced (or pickled red onions)
  • 1 – 2 radishes, thinly sliced (optional)
  • 1 small tomato, diced, or ½ cup cherry tomatoes, halved
  • ¼ cup fresh cilantro leaves
  • Lime wedges, for serving
  • 120 g (½ cup) Greek yogurt or sour cream (or plain unsweetened coconut yogurt for vegan)
  • 2 tbsp mayonnaise (or vegan mayo)
  • 1 – 2 tsp hot sauce or chipotle sauce, to taste
  • ½ tsp ground cumin (for taco sauce)
  • ½ tsp smoked paprika (for taco sauce)
  • ½ tsp garlic powder (for taco sauce)
  • ½ tsp onion powder (for taco sauce)
  • 1 – 2 tbsp lime juice (for taco sauce)
  • Salt and pepper to taste
  • 1 – 2 tbsp water to thin, if needed

Instructions

  1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  2. Add the sweet potato cubes to a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through.
  4. Rinse the rice (or quinoa) under cold water. In a saucepan, combine rice, water or broth, and salt. Bring to a boil, then reduce to low, cover, and simmer.
  5. Fluff the rice after cooking and stir in lime juice, cilantro, and olive oil or butter.
  6. Heat 1 tbsp olive oil in a skillet. Add diced onion and sauté until softened. Stir in minced garlic.
  7. Add ground spices and black beans, simmering for 5–7 minutes.
  8. Heat 1 tsp olive oil in a small skillet. Add red bell pepper and corn, cooking until tender.
  9. In a bowl, mix Greek yogurt, mayonnaise, sauces, and season to taste.
  10. Assemble the bowls with rice as the base, topped with black beans, sweet potatoes, and corn mixture, garnished with fresh toppings.
  11. Drizzle the sauce over the bowls and serve with lime wedges.

Notes

Customize toppings based on preferences and availability. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/sweet-potato-taco-bowl-recipe/

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