Sweet Potato Taco Bowl: Healthy & Hearty Weeknight Meal (Print Version)

This Healthy Sweet Potato Taco Bowl recipe is a vibrant, easy weeknight meal. Packed with roasted sweet potatoes, black beans, and fresh toppings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 2 medium sweet potatoes, peeled and diced (1/2-inch cubes)
02 - 1 (15-ounce) can black beans, rinsed and drained
03 - 1 cup corn (frozen, thawed or fresh)

→ Flavor Boosters & Aromatics

04 - 2 tablespoons olive oil
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder

→ Fresh Toppings & Finishers

10 - 1 lime, for juice and wedges
11 - 1 avocado, diced
12 - 1/4 cup finely diced red onion
13 - 1/4 cup fresh cilantro, chopped

→ Optional Extras

14 - Plain Greek yogurt or sour cream
15 - Hot sauce
16 - Tortilla chips for serving

# Instructions:

01 - First things first, get your oven preheating to a toasty 400°F (200°C). Grab those diced sweet potatoes and toss them onto a baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with half of your chili powder, cumin, smoked paprika, garlic powder, and onion powder. Give them a good toss—I usually just use my hands, getting them all nicely coated. Spread them in a single layer; this is where I always have to remind myself not to overcrowd the pan, or they'll steam instead of getting those lovely crispy edges we want for our Healthy Sweet Potato Taco Bowl. Pop them in the oven for about 20-25 minutes, flipping halfway through, until they're tender and slightly caramelized. Oh, the smell that starts to fill the kitchen!
02 - While the sweet potatoes are doing their thing, grab a large skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Toss in your rinsed and drained black beans and the corn. Add the rest of your chili powder, cumin, smoked paprika, garlic powder, and onion powder. Give it all a good stir, letting those spices really wake up and coat everything. I love watching the corn get a little bit browned and the beans soften just a touch. Let it cook for about 5-7 minutes, stirring occasionally, until everything is warmed through and fragrant. This mixture is going to be so flavorful in your Healthy Sweet Potato Taco Bowl.
03 - Now for the fresh stuff! While everything else cooks, get your avocado diced, your red onion finely chopped, and your cilantro roughly chopped. Squeeze half of your lime into a small bowl for the juice, and cut the other half into wedges for serving. This step is where you really start to see your Healthy Sweet Potato Taco Bowl come to life, all those vibrant colors! I always taste a little bit of the red onion here, just to make sure it's not too pungent; sometimes I'll give it a quick rinse under cold water to mellow it out. Freshness is key here, truly.
04 - Once those sweet potatoes are beautifully roasted and the bean and corn mixture is warm, it's assembly time! Grab your favorite bowls – yes, the ones you always reach for, even if they don't quite match. Start with a generous base of the roasted sweet potatoes. Then, spoon over a hearty serving of the spiced black bean and corn mixture. This is where the magic starts to happen, seeing all those components come together. I like to make sure each bowl gets a good mix of everything, because who wants a lopsided taco bowl, honestly? It’s all about balance in this Healthy Sweet Potato Taco Bowl.
05 - Now for the best part: the toppings! Arrange your diced avocado, chopped red onion, and fresh cilantro on top of the sweet potato and bean mixture. This is where you can really get creative and make it your own. Sometimes I get a little messy here, with cilantro bits flying, but that's just part of the fun, right? If you're using plain Greek yogurt or sour cream, add a dollop or a drizzle now. Don't forget that crucial squeeze of fresh lime juice over everything. It just brightens up the entire Healthy Sweet Potato Taco Bowl, making all those flavors sing!
06 - Serve your gorgeous Healthy Sweet Potato Taco Bowls immediately with extra lime wedges on the side for anyone who wants an extra zing. Take a moment to admire your creation – all those colors, the incredible aroma! The sweet potatoes should be tender, the beans flavorful, and the fresh toppings providing that perfect contrast. This dish just feels so wholesome and satisfying, a delicious reward after a long day. Honestly, it’s one of those meals that tastes even better when you know you made it yourself, even with a few kitchen blunders along the way.

# Notes:

01 - Don't overcrowd your baking sheet when roasting sweet potatoes; they'll steam instead of crisp, which I learned the hard way!
02 - For an extra layer of flavor, toast your spices in a dry pan for 30 seconds before adding them to the beans and corn.
03 - A quick squeeze of fresh lime juice at the very end truly makes all the flavors pop; it's non-negotiable for me.
04 - Leftovers are fantastic, but always keep your fresh toppings separate until serving to avoid sogginess and browning.

# Equipment Needed:

01 - Baking sheet
02 - large skillet
03 - mixing bowls

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 60g
Protein: 15g

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