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A close-up of a Sweet Potato Taco Bowl filled with colorful ingredients, including diced sweet potatoes, black beans, corn, and avocado.
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Sweet Potato Taco Bowls | Easy, Healthy Weeknight Dinner!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
Enjoy a flavorful and nutritious dinner with these easy-to-make sweet potato taco bowls, perfect for a quick weeknight meal.

Ingredients

Vegetables and grains

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 red bell pepper diced red bell pepper
  • 1 avocado diced avocado
  • 4 cups cooked brown rice or quinoa
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper salt and pepper

Garnishes and sides

  • to taste fresh cilantro fresh cilantro for garnish
  • to taste lime wedges lime wedges for serving

Instructions 

  • Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast for 25-30 minutes, stirring halfway.
  • Prepare black beans, dice red bell pepper, and slice avocado.
  • Divide cooked rice or quinoa into bowls. Top with roasted sweet potatoes, black beans, corn, bell pepper, and avocado. Garnish with cilantro and serve with lime wedges.

Notes

Feel free to customize with your favorite toppings or add hot sauce for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: sweet potato

Nutrition

Calories: 450kcal | Carbohydrates: 80g | Protein: 12g | Fat: 10g | Sodium: 400mg