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Sweet Potato Taco Bowl

A hearty and nutritious taco bowl featuring roasted sweet potatoes, black beans, and a variety of fresh toppings, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 lbs sweet potatoes (peeled and cut into 1/2-inch cubes)
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
For Serving
  • 4 cups cooked quinoa or brown rice
  • 1 can (15 oz) black beans (rinsed and drained)
  • 1 cup corn (frozen or canned)
Optional Toppings
  • cherry tomatoes washed and halved
  • diced red onion
  • cilantro chopped
  • avocado slices
  • 1/2 cup plain Greek yogurt or sour cream
  • 1-2 chipotle peppers in adobo sauce (minced) plus 1 tsp of the sauce
  • 1 tbsp lime juice (freshly squeezed)
  • 1 clove garlic (minced)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the diced sweet potatoes with avocado oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in a single layer.
  3. Roast for 20-25 minutes, tossing halfway, until tender and caramelized.
Cooking Grains
  1. While the potatoes roast, prepare the quinoa or brown rice according to package instructions.
Prepare Toppings
  1. Prep all desired toppings: wash and halve cherry tomatoes, dice red onion, and chop cilantro.
  2. In a small bowl, combine the Greek yogurt, minced chipotle pepper and sauce, lime juice, and minced garlic. Whisk until smooth. Add a splash of water if needed to reach desired consistency.
Assembly
  1. Divide the cooked quinoa or rice among four bowls.
  2. Top with the roasted sweet potatoes, black beans, and corn.
  3. Add your fresh toppings, and finish with a generous drizzle of the Chipotle-Lime Crema.

Notes

This dish keeps well in the fridge for 3-4 days. Store in an airtight container. Components can be frozen for up to a month. Toasting the garlic adds flavor. Substitute chickpeas for black beans if desired.