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To make sweet potato taco bowls, gather these items: - 2 medium sweet potatoes, peeled and diced - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder - Sea salt and freshly ground black pepper to taste - 1 can black beans, thoroughly drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 ripe avocado, sliced - 1 cup cherry tomatoes, halved - 1 cup red onion, finely diced - Fresh cilantro, roughly chopped (for garnish) - 1 lime, cut into wedges You can adjust or add these ingredients for extra flair: - Sliced jalapeños for heat - Shredded cheese for creaminess - Greek yogurt or sour cream for tang - Quinoa or brown rice for added texture - Different beans like pinto or kidney for variety Each serving of sweet potato taco bowls offers: - Calories: Approximately 350 - Protein: 10g - Carbohydrates: 55g - Fiber: 12g - Fat: 12g These bowls are packed with nutrients, making them a healthy choice. Enjoy vibrant flavors and colors while you nourish your body. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This helps the sweet potatoes cook evenly and brown well. Next, peel and dice two medium sweet potatoes into small cubes. In a large bowl, mix the diced sweet potatoes with one tablespoon of extra virgin olive oil. Add one teaspoon of smoked paprika, one teaspoon of ground cumin, and half a teaspoon of chili powder. Sprinkle in sea salt and black pepper to taste. Toss everything until all the sweet potato pieces are coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes. Flip them halfway through to get a golden color on all sides. They are done when they are tender and lightly browned. While the sweet potatoes roast, you can warm up the black beans and corn. Take one can of black beans and drain it well. Rinse the beans to remove excess sodium. In a small saucepan, add the black beans and one cup of corn (you can use fresh or frozen). Heat over medium heat for about 5-7 minutes. Stir occasionally. Make sure they are warm but not mushy. Once the sweet potatoes are done, it is time to build your taco bowls. Start with a base of roasted sweet potatoes in each bowl. Next, add the warmed black beans and corn mixture on top of the sweet potatoes. Now, it’s time for fresh toppings! Slice one ripe avocado and layer it on top. Add juicy halved cherry tomatoes and diced red onion for crunch. Finish each bowl with a sprinkle of fresh cilantro. Just before serving, squeeze fresh lime juice over everything. This adds a burst of flavor that makes each bite delightful. Roasting sweet potatoes is simple and fun. Here’s how to do it right: - Cut Evenly: Dice the sweet potatoes into similar-sized pieces. This helps them cook evenly. - Oil Them Up: Coat the sweet potatoes with olive oil. This adds flavor and helps with browning. - Spice It Up: Use smoked paprika, cumin, and chili powder to add depth. These spices make a sweet and savory mix. - Don’t Crowd the Pan: Spread the sweet potatoes in a single layer. If they touch, they won’t crisp up. - Flip Halfway: Turn the sweet potatoes halfway through cooking. This ensures all sides get that nice caramelization. To make your taco bowls extra tasty, try these tips: - Add More Spice: If you like heat, sprinkle in some cayenne pepper or add jalapeños. - Mix It Up: Experiment with different herbs, like oregano or thyme. These can give your dish a fresh twist. - Citrus Boost: Squeeze lime juice over the finished bowl. This brightens the flavors and adds a zesty touch. - Extra Texture: Consider adding toasted nuts or seeds for a crunchy element. They add a new layer of flavor. How you present your taco bowls can make a big difference: - Layer Smartly: Start with roasted sweet potatoes at the base. This creates a colorful and inviting look. - Add Color: Use bright ingredients like cherry tomatoes and cilantro. Their vibrant colors make the dish pop. - Serve Fresh Lime: Place lime wedges on the side. This invites guests to add their own zing. - Use Fun Bowls: Serve in colorful or unique bowls. This adds a personal touch and makes your meal feel special. Pro Tips Roast Evenly: Ensure sweet potatoes are cut into uniform pieces for even roasting and optimal caramelization. Spice It Up: Feel free to adjust the spice levels according to your taste. Add more chili powder for extra heat! Fresh Ingredients: Using fresh corn and ripe avocados will enhance the flavor and texture of your taco bowls. Meal Prep Friendly: These bowls can be prepped ahead of time. Store components separately and assemble when ready to serve. {{image_4}} You can easily make sweet potato taco bowls vegetarian or vegan. The base is already plant-based, which is great! For a vegan touch, skip any cheese or sour cream. Instead, you can add a dollop of cashew cream or a sprinkle of nutritional yeast for a cheesy flavor. If you have specific dietary needs, you can swap ingredients. For a low-carb option, replace sweet potatoes with cauliflower rice. You can use quinoa or brown rice if you want more fiber. For protein, consider chickpeas instead of black beans. This adds a nice crunch and flavor. You can also take your taco bowls in different flavor directions. For a Mexican twist, add jalapeños or top with salsa. You might sprinkle cotija cheese for a creamy touch. If you prefer Mediterranean flavors, use feta cheese and add olives. You can replace corn with roasted red peppers for a nice contrast. Each twist makes the dish unique! To keep your sweet potato taco bowls fresh, store them in airtight containers. Place the bowls in the fridge. They will stay good for up to three days. Make sure to separate the toppings from the base. This keeps everything fresh and crunchy. When you're ready to enjoy leftovers, reheat them in the oven for best results. Preheat your oven to 350°F (175°C). Place the taco bowl on a baking sheet and cover it with foil. Heat for about 15-20 minutes. This helps keep the sweet potatoes soft and the toppings fresh. You can also use a microwave for faster reheating. Heat in 30-second intervals, stirring in between. To save time during busy weeks, prepare the sweet potatoes and toppings ahead of time. Roast a big batch of sweet potatoes and store them in the fridge. You can also rinse the black beans and corn, then store them together. This way, you can quickly assemble the bowls when you're ready to eat. Consider chopping fresh toppings like avocado and tomatoes in advance. Just remember to keep them in separate containers to maintain freshness. Yes, you can use regular potatoes. They will change the taste and texture. Sweet potatoes are sweeter and creamier. Regular potatoes are more starchy and firmer. You should cut them into small pieces, just like sweet potatoes. Roast them the same way, but check cooking times. They may take longer to cook. You can add many fun toppings! Here are some ideas: - Sour cream or Greek yogurt - Shredded cheese - Jalapeños for heat - Fresh lime juice - Chopped green onions - Sliced radishes - Salsa or pico de gallo - Guacamole Feel free to mix and match. The more colors, the better! This recipe is naturally gluten-free. Just make sure the canned black beans and any toppings you use are gluten-free. Check labels on packaged items to be safe. You can also use corn tortillas instead of bowls for a fun twist! You learned about the key ingredients and steps for making tasty sweet potato taco bowls. We discussed tips for roasting, seasoning, and serving to make your dish shine. You saw how to customize for different diets and flavors. Storage tips help keep your bowls fresh, and FAQs clarify common questions. Now, go ahead and create your own delicious taco bowls. Enjoy the process and share with friends!

Sweet Potato Taco Bowls

A vibrant and healthy taco bowl featuring roasted sweet potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 half teaspoon chili powder
  • to taste sea salt and freshly ground black pepper
  • 1 can black beans, thoroughly drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup red onion, finely diced
  • to taste fresh cilantro, roughly chopped (for garnish)
  • 1 lime cut into wedges

Instructions
 

  • Preheat the Oven: Turn your oven to 425°F (220°C) to let it heat up while you prepare the sweet potatoes.
  • Prepare the Sweet Potatoes: In a spacious bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, ground cumin, chili powder, sea salt, and freshly ground black pepper. Toss well until each piece is evenly coated with the spice mixture.
  • Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet, ensuring they are in a single layer. Roast in the preheated oven for 25-30 minutes, flipping them halfway through cooking to achieve a nice caramelization on all sides. They should be tender and lightly browned when done.
  • Warm Black Beans and Corn: In a small saucepan set over medium heat, add the drained black beans and corn. Stir occasionally, allowing them to warm through, which should take about 5-7 minutes. Be careful not to overcook.
  • Assemble Taco Bowls: In individual serving bowls, start by creating a vibrant base layer with the roasted sweet potatoes. On top of that, evenly distribute the warmed black beans and corn mixture.
  • Add Fresh Toppings: Finish off your bowls by layering the creamy avocado slices, juicy halved cherry tomatoes, and crunchy diced red onion over the warm ingredients.
  • Garnish and Serve: Sprinkle a generous amount of freshly chopped cilantro over the top of each taco bowl. Just before serving, squeeze fresh lime juice over everything for an extra zing!

Notes

Serve these taco bowls vibrant and colorful for a delightful presentation. You can also provide extra lime wedges on the side for guests to use as they wish.
Keyword sweet potatoes, taco bowls, vegetarian