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Sweet Potato Taco Bowl

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A vibrant and filling bowl filled with roasted sweet potatoes, savory black beans, cilantro-lime rice, and fresh toppings.

Ingredients

Scale
  • 3 medium sweet potatoes, peeled and cut into 1.5 cm cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1 can (400 g) black beans, drained and rinsed
  • 60 ml water or vegetable broth
  • Juice of ½ lime
  • 185 g long-grain white rice
  • 480 ml water or vegetable broth
  • ½ tsp salt
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp olive oil or butter
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • Juice of ½ lime
  • 1 ripe avocado, sliced or diced
  • 1 small red onion, thinly sliced
  • 1–2 radishes, thinly sliced
  • 1 small tomato, diced
  • ¼ cup fresh cilantro leaves
  • Lime wedges, for serving
  • 120 g Greek yogurt
  • 2 tbsp mayonnaise
  • 1–2 tsp hot sauce
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1–2 tbsp lime juice
  • Salt and pepper to taste
  • 30 g shredded cheese (optional)
  • 2 tbsp crumbled cheese (optional)
  • Crushed tortilla chips (optional)

Instructions

  1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Add the sweet potato cubes to a bowl, drizzle with olive oil, and toss to coat.
  3. Sprinkle smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper over the potatoes. Toss well.
  4. Spread the seasoned sweet potatoes on the baking sheet and roast for 20–25 minutes, flipping halfway through.
  5. Rinse the rice under cold water and then combine with water or broth and salt in a saucepan. Bring to a boil then reduce to a simmer.
  6. Fluff the rice with a fork, stir in lime juice, chopped cilantro, and olive oil or butter. Keep warm.
  7. Heat olive oil in a skillet, add diced onion and sauté until translucent.
  8. Add minced garlic and spices, then stir in black beans and water/broth. Simmer until heated through.
  9. In another skillet, heat olive oil, cook the red bell pepper, then add corn and season with salt and pepper.
  10. Whisk together Greek yogurt, mayonnaise, sauces, and spices in a bowl for the taco sauce, adjusting as needed.
  11. Assemble the bowls by layering rice, black beans, sweet potatoes, corn mix, and fresh toppings.
  12. Drizzle with creamy taco sauce and serve immediately with lime wedges.

Notes

Store leftover components separately in airtight containers. Roasted sweet potatoes and black beans can last up to 4 days.

Nutrition

Find it online: https://www.nailzspa.com/sweet-potato-taco-bowl-recipe/

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