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Sweet Potato Taco Bowl

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A warm and inviting Sweet Potato Taco Bowl filled with roasted sweet potatoes, black beans, cilantro-lime rice, and a variety of fresh toppings.

Ingredients

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  • 3 medium sweet potatoes, peeled and cut into 1.5 cm (½–¾ inch) cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder (adjust to taste)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil (for black beans)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin (for black beans)
  • 1 tsp chili powder (for black beans)
  • ½ tsp dried oregano
  • ½ tsp smoked paprika (for black beans)
  • ½ tsp salt, or to taste (for black beans)
  • 1 can (400 g / 15 oz) black beans, drained and rinsed
  • 60 ml (¼ cup) water or vegetable broth (for black beans)
  • Juice of ½ lime (for black beans)
  • 185 g (1 cup) long-grain white rice or brown rice (or quinoa)
  • 480 ml (2 cups) water or vegetable broth (for rice)
  • ½ tsp salt (for rice)
  • 1 tbsp lime juice (about ½ lime) (for rice)
  • 2 tbsp fresh cilantro, finely chopped (for rice)
  • 1 tsp olive oil or butter (optional) (for rice)
  • 1 tsp olive oil (for corn and pepper mix)
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • Pinch of salt and pepper (for corn and pepper mix)
  • Juice of ½ lime (optional) (for corn and pepper mix)
  • 1 ripe avocado, sliced or diced (for topping)
  • 1 small red onion, thinly sliced (or pickled red onions) (for topping)
  • 1–2 radishes, thinly sliced (optional) (for topping)
  • 1 small tomato, diced, or ½ cup cherry tomatoes, halved (for topping)
  • ¼ cup fresh cilantro leaves (for topping)
  • Lime wedges, for serving
  • 120 g (½ cup) Greek yogurt or sour cream (or plain unsweetened coconut yogurt for vegan) (for sauce)
  • 2 tbsp mayonnaise (or vegan mayo) (for sauce)
  • 1–2 tsp hot sauce or chipotle sauce, to taste (for sauce)
  • ½ tsp ground cumin (for sauce)
  • ½ tsp smoked paprika (for sauce)
  • ½ tsp garlic powder (for sauce)
  • ½ tsp onion powder (for sauce)
  • 1–2 tbsp lime juice, to taste (for sauce)
  • Salt and pepper to taste (for sauce)
  • 1–2 tbsp water to thin, if needed (for sauce)
  • 30 g (¼ cup) shredded cheddar, Monterey Jack, or Mexican blend cheese (optional)
  • 2 tbsp crumbled cotija or feta cheese (optional)
  • Crushed tortilla chips or strips (optional)
  • Sliced jalapeños (fresh or pickled) (optional)

Instructions

  1. Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easier cleanup.
  2. Add the sweet potato cubes to a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle spices over potatoes and toss well.
  3. Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
  4. Rinse the rice (or quinoa) under cold water. In a saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce to low, cover and simmer until cooked.
  5. Fluff the rice with a fork and stir in lime juice, cilantro, and olive oil or butter. Keep warm.
  6. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and sauté until softened. Stir in garlic and cook until fragrant.
  7. Add spices to the skillet and toast for a short time. Then, add black beans and water or broth, stir and simmer until heated.
  8. Heat another skillet and add 1 tsp olive oil. Add red bell pepper and cook until slightly softened, then add corn and season.
  9. Whisk together sauce ingredients in a small bowl to combine. Adjust consistency as needed.
  10. Slice toppings and prepare garnishes.
  11. Assemble the bowls by placing cilantro-lime rice, taco black beans, roasted sweet potatoes, corn mixture, and toppings in each bowl.
  12. Drizzle the creamy taco sauce over the bowls, sprinkle with cilantro and any optional cheese. Serve with lime wedges.

Notes

Feel free to use different grains like quinoa or cauliflower rice for a fun twist. Adjust spicy levels in the creamy taco sauce to your liking.

Nutrition

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

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