Sweet Potato Taco Bowls

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - 1 avocado, sliced - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1 cup cooked quinoa or brown rice - Fresh cilantro for garnish - Lime wedges for serving Sweet potatoes are the star here. They bring a sweet flavor and creamy texture. Black beans add protein and fiber, making the dish heartier. Corn adds a pop of sweetness and crunch. For spices, cumin offers warmth, while smoked paprika adds a nice depth. Chili powder gives it a slight kick, enhancing the overall taste. Olive oil helps to roast the sweet potatoes perfectly. Don’t forget salt and pepper to balance those flavors. For topping, creamy avocado and juicy cherry tomatoes brighten the dish. Red onion provides a fresh bite. Quinoa or brown rice serves as a solid base. Fresh cilantro adds a burst of freshness. Finally, lime wedges give that zesty finish. These ingredients come together for a healthy and delicious meal. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step ensures the sweet potatoes cook evenly. While the oven heats, take 2 medium sweet potatoes. Peel and dice them into small cubes. In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil. Then add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Sprinkle in salt and pepper to taste. Make sure every piece is well-coated with oil and spices. Spread the seasoned sweet potatoes on a baking sheet in a single layer. This helps them roast evenly. Bake them for 25-30 minutes. Halfway through, flip the sweet potatoes to get a nice crisp on all sides. When they are tender and slightly crispy, they are ready to come out of the oven. While the sweet potatoes roast, you can cook your base. Use either quinoa or brown rice. Follow the package instructions for cooking. To add flavor, consider stirring in a pinch of salt or a dash of olive oil once cooked. This small step elevates the taste. In a separate bowl, combine 1 can of rinsed and drained black beans, 1 cup of corn, and halved cherry tomatoes. Add 1/2 cup of finely chopped red onion. For a flavor boost, sprinkle in a pinch of salt and a squeeze of lime. Mix everything well to combine the flavors. Once the sweet potatoes are done, you can start building your taco bowl. Begin with a base of quinoa or brown rice. Top it with the roasted sweet potatoes and the black bean-corn mixture. Add slices of avocado for creaminess. Finally, garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor. - If you can't find sweet potatoes, try butternut squash or regular potatoes. They work well and taste great. - For beans, black beans are classic, but kidney beans or pinto beans are good too. If you want grains, you can swap quinoa with brown rice or even farro. - Roasting sweet potatoes brings out their natural sweetness. Boiling makes them soft but can lose flavor. I recommend roasting for the best taste. - For perfect quinoa, rinse it first to remove bitter saponins. Use a 2:1 water-to-quinoa ratio. Bring it to a boil, then cover and simmer for 15 minutes. - Top your bowls with avocado, cilantro, or a squeeze of lime for freshness. I love adding crumbled feta or a dollop of Greek yogurt for creaminess. - To balance flavors, combine sweet, spicy, and tangy elements. Use lime juice to brighten the dish and offset the sweet potatoes. Pro Tips Perfectly Roasted Sweet Potatoes: Ensure your sweet potatoes are cut into uniform pieces for even roasting. Aim for about 1-inch cubes. Flavor Boost: For an extra kick, add a pinch of cayenne pepper to the sweet potato seasoning mix. Meal Prep Friendly: This recipe is great for meal prep! Store the components separately in the fridge for up to 4 days. Customizable Bowls: Feel free to swap out the toppings based on your preference. Try adding cheese, salsa, or your favorite hot sauce! {{image_2}} For a tasty vegetarian or vegan taco bowl, add plant-based protein. You can use lentils, chickpeas, or tofu. These options mix well with sweet potatoes and add great texture. Use dairy-free toppings like cashew cream or coconut yogurt. These make your bowl rich and creamy without animal products. You can make this dish ahead of time. Roast the sweet potatoes and cook the quinoa or rice in advance. Store these in separate containers. This way, you keep everything fresh. Also, mix the black beans, corn, and veggies ahead. Just assemble your bowls when you’re ready to eat. Want more heat? You can adjust spice levels easily. Add more chili powder or some cayenne pepper for a kick. If you like it mild, stick to the original spices. You can also create signature sauces. A zesty lime crema or spicy salsa can elevate your taco bowl. These sauces can add unique flavors to the meal. To store leftovers safely, cool the taco bowls first. Place them in airtight containers. Make sure to divide the ingredients into separate containers. This keeps the textures fresh. Store them in the fridge for up to four days. For best results, use glass or BPA-free plastic containers. These options keep your food fresh and safe from harmful chemicals. You can freeze cooked sweet potatoes for later use. Allow them to cool completely before freezing. Place them in freezer-safe bags or containers. Label them with the date for easy tracking. Cooked sweet potatoes last for about three months in the freezer. For whole taco bowls, layer the ingredients in a freezer-safe container. Avoid adding fresh toppings like avocado or tomatoes before freezing. These do not freeze well. When ready to eat, just thaw and reheat. To reheat your taco bowls, use an oven or stovetop. This helps maintain the texture. If using a microwave, cover the bowl with a damp paper towel. This keeps moisture in and prevents drying out. Heat until it reaches at least 165°F (74°C) for safe eating. Stir the food halfway through reheating for even warmth. Enjoy your delicious taco bowls as if they were freshly made! Sweet potato taco bowls last about 3 to 5 days in the fridge. To keep them fresh, store them in airtight containers. This helps to prevent moisture loss and keeps flavors intact. Make sure to cool them down before putting them in the fridge. Label the containers with the date to track freshness. Yes, you can use other grains instead of quinoa or rice. Some great options are farro, barley, or couscous. Each grain brings its own flavor and texture. If you want to try something different, consider using bulgur or millet. Just cook them according to package directions for best results. You can add several ingredients for extra protein. Consider adding grilled chicken, ground turkey, or tofu. Black beans already provide protein, but you can also use chickpeas. Adding cheese, like feta or shredded cheese, boosts protein too. Just sprinkle it on top before serving for a tasty touch. Yes, this recipe is gluten-free. Sweet potatoes, black beans, corn, and quinoa are naturally gluten-free. Just ensure your spices are gluten-free as well. If you use rice, make sure it’s labeled gluten-free. This makes it a great option for those with gluten sensitivities. In this blog post, we explored how to make delicious sweet potato taco bowls. We covered essential ingredients like sweet potatoes, black beans, and corn. I detailed the steps for preparing and roasting sweet potatoes, cooking quinoa or rice, and mixing the taco filling. We also discussed tips for ingredient substitutes, cooking techniques, and various meal variations. Remember, these bowls are versatile and easy to customize. Play with flavors and ingredients to make them your own. Enjoy a tasty, healthy meal that fits your needs!$

Sweet Potato Taco Bowls

A delicious and healthy taco bowl featuring roasted sweet potatoes, black beans, corn, and fresh toppings.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 cup corn (frozen or fresh)
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
2 tablespoons olive oil
to taste salt and pepper
1 avocado, sliced
1 cup cherry tomatoes, halved
0.5 cup red onion, finely chopped
1 cup cooked quinoa or brown rice
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until tender and slightly crispy, flipping halfway through.
While the sweet potatoes are roasting, prepare the quinoa or brown rice according to package instructions.
In a separate bowl, mix the black beans, corn, halved cherry tomatoes, and red onion. Add a pinch of salt and a squeeze of lime to enhance the flavor.
Once the sweet potatoes are done roasting, remove them from the oven and let cool slightly.
To assemble the taco bowls, start with a base of quinoa or brown rice. Top with roasted sweet potatoes, the black bean-corn mixture, and slices of avocado.
Garnish with fresh cilantro and serve with lime wedges on the side for extra zest.

Notes

Feel free to customize with your favorite toppings.

Keyword sweet potatoes, taco bowls, vegetarian