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A colorful and hearty Sweet Potato Taco Bowl filled with roasted sweet potatoes, black beans, corn, avocado, tomatoes, and seasoned ground meat.

Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is a healthy, flavorful, and satisfying meal. It features seasoned sweet potatoes, seasoned ground beef, black beans, corn, and fresh tomatoes, with an optional avocado topping. It's a versatile dish that can be customized to your liking and is perfect for a nutritious lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Baking Sweet Potatoes 20 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 452
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 tbsp chili powder use less if sensitive to spice
  • 1 tbsp sweet smoked paprika or hot smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp kosher salt adjust to taste
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder optional
  • 1 lbs sweet potatoes peeled and chopped into 1-2 inch cubes
  • 1 tbsp vegetable oil
For the Taco Bowl
  • 1 lbs extra lean ground beef
  • 1 14 oz. can black beans drained and rinsed
  • 1 cup corn canned or fresh kernels
  • 1 pint cherry tomatoes halved or 2 large tomatoes chopped
  • 1 medium avocado sliced

Equipment

  • Oven
  • Small bowl
  • Baking sheet
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne pepper (if using). This is your seasoning mixture.
  3. Toss the cubed sweet potatoes with the vegetable oil and about half of the seasoning mixture (approximately 2 tablespoons). Spread them on a baking sheet and bake for 15-20 minutes, or until tender and cooked through.
  4. While the sweet potatoes are baking, cook the ground beef in a skillet over medium-high heat for about 5-7 minutes, until cooked through. Drain off any excess fat, leaving about 1 tablespoon in the skillet.
  5. Add the drained and rinsed black beans, corn, and the remaining seasoning mixture to the skillet with the beef. Stir well to coat everything evenly. Continue to cook until the beans and corn are heated through.
  6. To serve, you can either place all the components in separate dishes for a family-style meal, or assemble individual bowls. Divide the seasoned beef and bean mixture, baked sweet potatoes, cherry tomatoes, and sliced avocado among your serving bowls.
  7. Serve with any desired optional garnishes such as sour cream, jalapeños, sliced green onions, chopped cilantro, lime slices, or crumbled feta cheese.

Nutrition

Calories: 452kcalCarbohydrates: 45gProtein: 31gFat: 19gSaturated Fat: 7gCholesterol: 70mgSodium: 1387mgPotassium: 1538mgFiber: 11gSugar: 10gVitamin A: 18981IUVitamin C: 37mgCalcium: 119mgIron: 7mg

Notes

Chili powder can vary in strength. If you are unsure, start with a smaller amount and add more to taste. This recipe makes delicious leftovers and is great for packed lunches.

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