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Sweet Potato Taco Bowl

Delicious Sweet Potato Taco Bowl Ready in Just 25 Minutes

This Sweet Potato Taco Bowl combines roasted sweet potatoes, black beans, and savory spices for a quick, healthy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl

Ingredients
  

For the Base

  • 2 medium Sweet Potatoes peeled and cubed
  • 2 tablespoons Vegetable Oil can substitute with olive oil

For the Protein

  • 1 pound Ground Beef can substitute with ground turkey or omit for vegetarian
  • 1 can Black Beans drained and rinsed

For the Vegetables

  • 1 cup Corn fresh or canned
  • 1 cup Cherry Tomatoes halved
  • 1 medium Avocado sliced or cubed

For Seasoning

  • 1 tablespoon Chili Powder adjust to taste
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper optional

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Mix the spices (chili powder, cumin, oregano, garlic powder, onion powder, salt, cayenne) in a bowl.
  • Toss sweet potato cubes with vegetable oil and half of the seasoning mix; spread on a baking sheet. Roast for 15-20 minutes.
  • Cook the ground beef in a skillet over medium-high heat for 5-7 minutes. Drain excess fat.
  • Stir in black beans and corn with remaining seasoning mix; heat until warm.
  • Assemble your bowls by serving all components or layering them in individual bowls.

Notes

For added flavor, drizzle lime juice over the bowls before serving.
Keyword family-friendly, healthy meal, quick dinner, Sweet Potato Taco Bowl, vegan, Weeknight Cooking