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

Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is a flavorful and nutritious meal that is easy to prepare. It combines seasoned sweet potatoes, lean ground beef, black beans, corn, and fresh tomatoes for a satisfying dish.
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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 and Seasoning
  • 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 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25-0.5 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 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
  • Skillet
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne pepper (if using).
  3. Toss the sweet potato cubes with 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.
  4. While the sweet potatoes are baking, cook the ground beef in a skillet over medium-high heat for 5-7 minutes, until cooked through. Drain off excess fat, leaving about 1 tablespoon in the skillet.
  5. Add the black beans, corn, and the remaining seasoning mixture to the skillet with the beef. Stir to coat everything evenly. Continue to cook until the beans and corn are heated through.
  6. To serve, you can arrange all the components in separate dishes for a family-style meal, or assemble individual bowls.
  7. Top each bowl with the baked sweet potatoes, the seasoned beef and bean mixture, halved cherry tomatoes, and sliced avocado. Serve with your favorite optional garnishes like sour cream, jalapeños, green onions, cilantro, lime slices, or feta cheese.

Nutrition

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

Notes

This recipe makes great leftovers and is perfect for packed lunches the next day. Be mindful of the chili powder amount, as brands and types can vary in heat intensity.

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