Sweet Potato Taco Bowls
Vibrant Sweet Potato Taco Bowls topped with smoked spices, crisp veggies, and zesty lime crema, perfect for a cozy dinner.
Ingredients
For the Sweet Potatoes
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Taco Filling
- 1 lb ground beef (or ground chicken for a lighter option)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 2 cups cooked rice or quinoa
For Toppings
- 1 large avocado, sliced
- 1 Juice of 1 lime
- ¼ cup plain Greek yogurt or sour cream (for crema)
- Fresh cilantro, chopped, for garnish
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, chili powder, smoked paprika, and salt. Spread evenly and roast for 25–30 minutes, flipping halfway through.
Cooking the Beef
- While the potatoes roast, heat a large skillet over medium heat.
- Add ground beef and cook for 6–8 minutes, breaking it apart until browned and cooked through. Drain excess fat if needed.
Mixing Ingredients
- Stir in cumin, garlic powder, black pepper, and a squeeze of lime juice.
- Add black beans, corn, and bell pepper. Cook for 2–3 minutes, until vegetables soften slightly and mixture is warm.
Preparing the Crema
- In a small bowl, mix Greek yogurt (or sour cream) with lime juice and a pinch of salt until smooth and creamy.
Assembling the Bowls
- Add a scoop of rice or quinoa to each bowl, then top with roasted sweet potatoes, the beef mixture, avocado slices, and a drizzle of lime crema.
Finishing Touch
- Garnish with fresh cilantro and an extra lime wedge for brightness. Serve warm and enjoy.
Notes
Meal Prep Win: Store components separately in airtight containers for up to 4 days. Reheat and assemble fresh each time. Make It Vegetarian: Swap ground beef for extra black beans or crumbled tofu for a plant-based version. Add Crunch: Top with crushed tortilla chips or roasted pumpkin seeds for texture. Serving Idea: These bowls pair beautifully with a side of mango salsa or a simple green salad.