Sweet Potato Taco Bowls

Name: Sweet Potato Taco Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 small sweet potatoes, peeled and cut into (1/2″) cubes; 1 1/2 tablespoons olive oil; 2 teaspoons taco seasoning; 1 cup cooked brown rice; 1/2 cup canned black beans, rinsed and drained; 1/2 cup fresh or frozen corn, cooked; 1/2 cup cherry tomatoes, diced; 1 avocado, peeled, pitted, and diced; 1 cup fresh cilantro; 1 clove minced garlic; juice of 1 lime; 1 teaspoon honey; 2-3 tablespoons 0% fat plain greek yogurt; 3 tablespoons extra virgin olive oil; sea salt, to taste

Jump to Recipe·5 from 2 reviews

Sweet Potato Taco Bowls are a fresh and delicious meatless meal. If you want to eat more veggies, whip these up for dinner.

Sweet Potato Taco Bowls in a bowl with a fork.

Why You’ll Love This Recipe

Taco seasoned roasted sweet potatoes are the main ingredient in these nourishing bowls. They’re filled with fresh ingredients and have so much flavor.

These bowls are ready in just 30 minutes! Simply prep your toppings and make the dressing while the sweet potatoes roast. Since they’re ready in no time, they’re a perfect weeknight dinner.

They’re both vegetarian and gluten free, making them perfect for people with special diets.

If you love grain bowls or taco bowls, try these sweet potato and kale quinoa bowls or these quinoa chicken fajita bowls. Looking for another vegetarian option? These tofu burrito bowls are so good!

Ingredients

Sweet Potatoes: One large or two small sweet potatoes, peeled and diced.
Olive Oil: For roasting the sweet potatoes.
Taco Seasoning: Homemade or store-bought taco seasoning both work in this recipe!
Rice: Cooked brown rice. You could use whatever type of grain you prefer. I always keep a bag of frozen brown rice in the freezer for quick and easy dinners.
Black Beans: Canned black beans, rinsed and drained. I like to select canned beans that have no added sodium.
Corn: Fresh or frozen corn, cooked.
Cherry Tomatoes: Diced cherry tomatoes. You could substitute for your favorite type of tomato.
Avocado: A ripe hass avocado, peeled, pitted, and diced.
Yogurt Cilantro Lime Dressing: Fresh cilantro, garlic, juice of 1 lime, honey, greek yogurt, extra virgin olive oil, and sea salt to taste.

*The full ingredient list with amounts is in the recipe card below.

Yogurt Cilantro Lime Dressing Ingredients

How to Make Sweet Potato Taco Bowls

Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and taco seasoning. Toss to combine and spread out evenly on the baking sheet. Bake for 20-25 minutes, or until tender and starting to brown on the edges.
While the potatoes are roasting, make the Cilantro Lime Dressing. Place the cilantro, garlic, lime juice, honey, greek yogurt, and sea salt in a small food processor or blender. Pulse to combine. Slowly pour in the olive oil and process until smooth and combined.
Assemble the bowls. Divide the rice between 2 bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, and avocado. Drizzle with the dressing, serve, and enjoy!

Expert Tip: To store, refrigerate in an airtight container for up to 3 days. Store the dressing separately from the bowls and dice the avocado just before serving.

Roasted Sweet Potatoes with Taco Seasoning on a baking sheet.

Variations

Include another protein. Add ground turkey, ground beef, or shredded chicken. Like these Turkey Burrito Bowls.
Swap out the brown rice. Instead of brown rice, try a different grain. Great options are white rice, jasmine rice, quinoa, or couscous.
Make it grain free. Leave out the rice and serve it over a bed of lettuce.
Make it vegan. Use a dairy free yogurt in the dressing, or leave the yogurt out all together. Swap the honey in the dressing for pure maple syrup.
Give them some spice. Top with sliced jalapeños or add some minced jalapeno to the creamy cilantro lime dressing.

Favorite Taco Bowl Toppings

I love how customizable these taco bowls are. Swap out the toppings or add your favorites from this list of favorite taco bowl toppings!

diced tomatoes
corn
avocado
black beans
refried beans
pico de gallo
guacamole
fresh cilantro

sour cream
shredded Mexican cheese
cotija cheese
lettuce
sliced jalapeños
diced red onion
squeeze of lime
salsa

Serving Suggestions

Serve these Sweet Potato Taco Bowls for a healthy dinner or lunch. They’re great on their own, or with a side of tortilla chips and salsa.

You can even meal prep it ahead of time! Store each topping separately. To reheat, assemble the the bowls with the toppings that can be reheated, then add the rest of the toppings afterwards.

Sweet Potato Taco Bowls with Yogurt Cilantro Lime Dressing

Frequently Asked Questions (FAQ’s)

How to choose a sweet potato?

When selecting a sweet potato, look for either garnet or jewel varieties. They will cook up the most sweet and flavorful. Try to select ones that are firm and have a smooth skin, no bruises and no sprouts.

What are taco bowls made of?

Taco bowls are made of your favorite taco fillings and toppings. Instead of serving them inside a tortilla or taco shell, serve them in a bowl, either on their own or over rice.

More Taco Recipes

To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.

If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.