Sweet Potato Taco Bowl | Healthy Weeknight Dinner!

This Sweet Potato Taco Bowl is a vibrant and nutritious meal that takes traditional taco night to a whole new level. It is incredibly easy to prepare, making it a perfect solution for busy families who want to eat the rainbow without spending hours in the kitchen.

Why You Will Love This Recipe

You will love this recipe because it combines the satisfying heartiness of a bowl with the bold, zesty flavors of a classic taco. It is a fantastic way to pack a variety of nutritious vegetables into one meal, making it easier to ensure the whole family gets their daily dose of vitamins. Plus, it is highly customizable; you can easily swap proteins or make it entirely plant-based depending on what you have in your pantry. Whether you are looking for a quick 25-minute dinner or a meal-prep friendly lunch, this bowl delivers on both taste and health.

Ingredients

• 2 tbsp chili powder
• 1 tbsp sweet smoked paprika
• 1 tbsp ground cumin
• 2 tsp kosher salt
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4-1/2 tsp cayenne powder (optional)
• 1 lbs sweet potatoes, peeled and chopped into 1-2 inch cubes
• 1 tbsp vegetable oil
• 1 lbs extra lean ground beef
• 1 14 oz. can black beans, drained and rinsed
• 1 cup corn (canned or fresh kernels from 2 ears)
• 1 pint cherry tomatoes, halved, or 2 large tomatoes chopped
• 1 medium avocado, sliced

Step-by-Step Instructions

1. Preheat your oven to 400° F (200° C).
2. In a small bowl, whisk together the chili powder, smoked paprika, ground cumin, kosher salt, dried oregano, garlic powder, onion powder, and cayenne pepper (if using).
3. Place the cubed sweet potatoes in a bowl or on a baking sheet. Toss them with the vegetable oil and exactly half of the prepared seasoning mixture (about 2 tablespoons).
4. Spread the sweet potatoes in a single layer and bake for 15 to 20 minutes, or until they are tender and cooked through.
5. While the potatoes are roasting, place a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes until browned and cooked through.
6. If there is excess fat in the skillet, drain it, leaving about 1 tablespoon for flavor.
7. Add the drained black beans, corn, and the remaining half of the seasoning mixture to the skillet with the beef. Toss well to ensure everything is coated. Continue cooking until the beans and corn are heated through.
8. Assemble the bowls by layering the seasoned beef and bean mixture with the roasted sweet potatoes. Top with fresh cherry tomatoes and sliced avocado.

Expert Tips / Pro Tips

To ensure the best results, try to cut your sweet potatoes into uniform cubes so they roast evenly in the oven. If you are cooking for children, be mindful of the chili powder you use; some regional varieties are much spicier than others. Another great tip is to use a heavy-duty rimmed baking sheet for the potatoes to prevent any oil from dripping. If you want a creamier texture without adding a heavy dressing, ensure your avocado is perfectly ripe, as it acts as a natural, healthy fat source that binds the flavors together.

Variations & Substitutions

This recipe is incredibly flexible. For a vegetarian or vegan version, simply omit the ground beef and add an extra can of beans or some sautéed bell peppers. If you prefer a different protein, ground turkey or shredded chicken works beautifully with these spices. For those who enjoy extra heat, feel free to use hot smoked paprika or add sliced jalapeños as a garnish. You can also swap the black beans for pinto beans or kidney beans if that is what you have on hand.

Serving Suggestions

While this bowl is a complete meal on its own, you can elevate it with various garnishes. Consider adding a dollop of sour cream or Greek yogurt, a sprinkle of crumbled feta cheese, or a handful of chopped fresh cilantro. A squeeze of fresh lime juice over the top adds a bright acidity that cuts through the richness of the beef and avocado. For an extra crunch, you could even serve these ingredients over a bed of shredded romaine lettuce or with a side of toasted tortilla chips.

Storage, Freezing & Reheating

The components of the Sweet Potato Taco Bowl store exceptionally well, making it a prime candidate for meal prep. Store the cooked beef, beans, and sweet potatoes in an airtight container in the refrigerator for up to 4 days. It is best to keep the fresh toppings, like avocado and tomatoes, separate until you are ready to eat. To reheat, simply microwave the beef and potato mixture for 1-2 minutes or warm it in a skillet over low heat. While you can freeze the beef and bean mixture for up to 3 months, the roasted sweet potatoes are best enjoyed fresh or refrigerated, as their texture can change after freezing.

Nutrition Information

Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is a vibrant and nutritious meal that takes traditional taco night to a whole new level. It is incredibly easy to prepare, making it a perfect solution for busy families who want to eat the rainbow without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Mexican-inspired

Calories: 452

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp chili powder
• 1 tbsp sweet smoked paprika
• 1 tbsp ground cumin
• 2 tsp kosher salt
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4-1/2 tsp cayenne powder optional
• 1 lbs sweet potatoes peeled and chopped into 1-2 inch cubes
• 1 tbsp vegetable oil
• 1 lbs extra lean ground beef
• 1 14 oz. can black beans drained and rinsed
• 1 cup corn canned or fresh kernels from 2 ears
• 1 pint cherry tomatoes halved, or 2 large tomatoes chopped
• 1 medium avocado sliced

Equipment

• Baking Sheet
• Large Skillet

Method

 

1. Preheat your oven to 400° F (200° C).
2. In a small bowl, whisk together the chili powder, smoked paprika, ground cumin, kosher salt, dried oregano, garlic powder, onion powder, and cayenne pepper (if using).
   2 tbsp chili powder, 1 tbsp sweet smoked paprika, 1 tbsp ground cumin, 2 tsp kosher salt, 1 tbsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1/4-1/2 tsp cayenne powder
3. Place the cubed sweet potatoes in a bowl or on a baking sheet. Toss them with the vegetable oil and exactly half of the prepared seasoning mixture (about 2 tablespoons).
   1 lbs sweet potatoes, 1 tbsp vegetable oil
4. Spread the sweet potatoes in a single layer and bake for 15 to 20 minutes, or until they are tender and cooked through.
   1 lbs sweet potatoes
5. While the potatoes are roasting, place a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes until browned and cooked through.
   1 lbs extra lean ground beef
6. If there is excess fat in the skillet, drain it, leaving about 1 tablespoon for flavor.
7. Add the drained black beans, corn, and the remaining half of the seasoning mixture to the skillet with the beef. Toss well to ensure everything is coated. Continue cooking until the beans and corn are heated through.
   1 14 oz. can black beans, 1 cup corn
8. Assemble the bowls by layering the seasoned beef and bean mixture with the roasted sweet potatoes. Top with fresh cherry tomatoes and sliced avocado.
   1 pint cherry tomatoes, 1 medium avocado

Notes

Cut sweet potatoes into uniform cubes to ensure they roast evenly. If cooking for children, adjust the chili powder to reduce the spice level.

FAQ