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Sweet Potato Taco Bowl

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.