Print

Easy, Healthy Sweet Potato Taco Bowl for Weeknight Dinner

Close-up of a vibrant sweet potato taco bowl featuring seasoned ground meat, roasted sweet potatoes, rice, corn, avocado, and sour cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vibrant Sweet Potato Taco Bowl for a satisfying, nutritious meal. It features perfectly roasted sweet potatoes and customizable toppings, making it an excellent choice for a healthy weeknight dinner or meal prep.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound ground beef or turkey (or 1 can black beans, rinsed and drained for vegetarian option)
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 4 cups cooked brown rice or quinoa (for base)
  • 1 cup corn kernels (frozen or canned)
  • 1 cup pico de gallo
  • 1 avocado, sliced or diced
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped fresh cilantro
  • For Creamy Topping (Choose one): 1/2 cup sour cream, plain Greek yogurt, or vegan cashew cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the potatoes roast, prepare your protein. If using meat, brown the ground beef or turkey in a skillet over medium heat. Drain any excess fat.
  5. Stir in the taco seasoning mix and water according to the package directions. Simmer until the liquid reduces slightly, about 5 minutes. If using black beans, heat them in the skillet and stir in the taco seasoning and a splash of water.
  6. Assemble the bowls. Divide the cooked rice or quinoa among four bowls to form the base.
  7. Top each base evenly with the roasted sweet potatoes, seasoned meat or beans, corn, pico de gallo, sliced avocado, and shredded lettuce.
  8. Garnish with fresh cilantro and a dollop of your chosen creamy topping. Serve immediately.

Notes

  • For meal prep, store the rice, seasoned protein, and roasted sweet potatoes in separate containers. Keep the fresh toppings like avocado and pico de gallo separate until serving to maintain texture.
  • To make this a high fiber recipe, use quinoa as your base grain.
  • For a gluten free dinner, confirm your taco seasoning packet does not contain wheat fillers.

Nutrition

Find it online: https://juliameal.com/sweet-potato-taco-bowl-recipe/