If you’re looking to spice up your weeknight meals, a taco bowl might be the perfect addition to your culinary routine. This vibrant dish combines roasted sweet potatoes, wholesome beans, and fresh toppings, creating a filling and nutritious meal that the whole family will love. It’s an all-in-one bowl that’s not only satisfying but also allows for personal customization based on your taste preferences. Whether you’re craving a hearty dinner or a nutritious lunch, this taco bowl is a delightful solution that can be whipped up in no time!

Why you’ll love this dish

This recipe checks all the boxes for a delicious and nutritious meal. First off, it’s incredibly versatile—perfect for different diets, whether you’re a vegetarian or just trying to incorporate more plant-based meals into your routine. It’s also budget-friendly, using ingredients you might already have on hand. The wholesome nature of sweet potatoes, beans, and fresh toppings lends itself to a dish that feels both indulgent and healthy. Ideal for a quick weeknight dinner or a leisurely family brunch, this taco bowl is not only satisfying but also fun to eat!

“This taco bowl has become a staple in our house! The sweet potatoes are a delightful twist, and it’s so easy to customize for everyone’s taste.” – Happy Home Cook

The cooking process explained

Making a taco bowl is a straightforward and enjoyable process. Start by roasting sweet potatoes to bring out their natural sweetness. While those cook, you’ll combine them with nutrient-dense beans and corn, then top everything off with creamy avocado, tangy yogurt or sour cream, and a squeeze of fresh lime juice for that zesty kick. It’s a simple method that yields a beautifully layered dish bursting with flavor. Let’s dive into what you’ll need!

What you’ll need

Gather these ingredients to create your delicious taco bowl:

2 medium sweet potatoes
1 can black beans or pinto beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 ripe avocado, diced
½ cup sour cream or Greek yogurt
Optional: shredded cheese (cheddar, jack, or your choice)
1-2 tablespoons taco seasoning
Juice of 1 lime
Fresh cilantro, chopped (optional)

Feel free to substitute the beans for lentils or chickpeas, and switch out corn for any of your favorite vegetables!

Step-by-step instructions

Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into ½-inch cubes. Toss them in a bowl with olive oil and taco seasoning until well-coated.
Spread the seasoned sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until fork-tender and lightly caramelized.
In a large bowl, combine the roasted sweet potatoes, black or pinto beans, and corn. Mix gently to combine the ingredients.
Top with diced avocado, a dollop of sour cream or yogurt, shredded cheese if using, and a generous squeeze of fresh lime juice.
Garnish with cilantro if desired for a fresh touch.
Serve warm and enjoy!

Best ways to enjoy it

Enjoy your taco bowl as a standalone meal, or pair it with tortilla chips for added crunch. For a complete dining experience, consider serving it alongside a simple green salad or some fresh salsa to complement the flavors. The beauty of this dish lies in its presentation; serve in colorful bowls to enhance the vibrant visuals of the sweet potatoes, greens, and toppings.

Keeping leftovers fresh

If you have leftovers, storing them properly will keep your taco bowl just as delicious for the next meal. Store components separately: keep the sweet potatoes and beans in one container, with toppings like avocado and sour cream in smaller containers in the fridge. This will help prevent sogginess. Leftover sweet potatoes can be reheated in the oven or microwave, just be careful not to overcook them.

Helpful cooking tips

Opt for smaller sweet potatoes for faster cooking times on busy nights.
If you’re short on time, consider microwaving the sweet potatoes until soft before roasting them to save time.
To enhance the flavors even more, let your sweet potatoes marinate in olive oil and taco seasoning for 30 minutes before roasting.

Creative twists

Feel free to switch up your taco bowl! Add sautéed bell peppers or zucchini for extra veggies, or spice it up with diced jalapeños for a punch. For a lower-carb option, swap the sweet potatoes for cauliflower rice. You can also explore different flavors by using different spice blends like cumin or smoked paprika to vary the taste profile.

Common questions

How long does it take to prepare this dish?
The entire process takes about 35-45 minutes, making it perfect for a quick weeknight dinner.
Can I use frozen veggies instead?
Absolutely! Frozen beans and corn work just as well. Just remember to thaw them before mixing in the bowl.
How do I store the leftovers?
Store each component separately in airtight containers in the fridge. Consume within 3-4 days for freshness.

This taco bowl is an easy, good-for-you meal that’s bound to please picky eaters and culinary adventurers alike. Enjoy experimenting with it to fit your tastes!

Taco Bowl

A vibrant and customizable taco bowl made with roasted sweet potatoes, beans, and fresh toppings, perfect for any weeknight meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Lunch

Cuisine Mexican, Vegetarian

Servings 4 servings

Calories 350 kcal

Ingredients

For the taco bowl

2 medium sweet potatoes peeled and diced
1 can black beans or pinto beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 ripe avocado, diced
½ cup sour cream or Greek yogurt optional
1-2 tablespoons taco seasoning
1 juice of lime for a zesty kick
fresh cilantro, chopped optional for garnish
shredded cheese (cheddar, jack, or your choice) optional for topping

Instructions

Preparation

Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into ½-inch cubes. Toss them in a bowl with olive oil and taco seasoning until well-coated.
Spread the seasoned sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until fork-tender and lightly caramelized.

Assembly

In a large bowl, combine the roasted sweet potatoes, black or pinto beans, and corn. Mix gently to combine the ingredients.
Top with diced avocado, a dollop of sour cream or yogurt, shredded cheese if using, and a generous squeeze of fresh lime juice.
Garnish with cilantro if desired for a fresh touch.
Serve warm and enjoy!