Sweet Potato Taco Bowls are a fun and filling meal! They pack colorful sweet potatoes, black beans, and fresh toppings all in one dish. Yum!
I love how easy these bowls are to make. You can mix and match toppings to create your favorite flavor combo. Plus, they’re healthy and totally delicious! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These add a wonderful sweetness and creaminess. If you can’t find sweet potatoes, butternut squash makes a great substitute.
Black Beans: Black beans provide protein and fiber. You can swap in other beans like kidney beans or pinto beans if you prefer.
Quinoa: Quinoa is nutritious and gluten-free. For a different texture, try using brown rice or farro instead.
Kale and Spinach: Both are super healthy! You could use Swiss chard or collard greens if those are more available.
Cilantro: This adds a fresh taste. If you’re not a fan, parsley is a nice alternative.
How Do I Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes until they’re tender and slightly crispy can elevate your dish. First, ensure your oven is fully preheated. This helps achieve the best texture. Toss the sweet potatoes in olive oil and spices well to coat them evenly.
- Spread them out on the baking sheet to avoid steaming.
- Leave space between pieces so they roast rather than steam.
- Turn them halfway through cooking for even browning. A little char adds flavor!
Following these steps should give you perfectly roasted sweet potatoes that are delicious in your taco bowl!
How to Make Sweet Potato Taco Bowls
Ingredients You’ll Need:
For the Sweet Potato Taco Bowls:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh spinach leaves
- 1 cup kale, chopped and lightly sautéed or steamed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small avocado, diced
- 1 lime, cut into wedges
- Pico de gallo or fresh tomato salsa (about 1/2 cup)
For the Cilantro Lime Dressing:
- 1/2 cup plain Greek yogurt or vegan yogurt
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
- 1 clove garlic
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Water to thin, if needed
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 30 minutes to cook, for a total of around 45 minutes. You’ll spend some time preparing the ingredients while the sweet potatoes roast, making it a relatively quick and easy meal to put together. Perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, and a sprinkle of salt and pepper. Make sure all the pieces are well coated.
2. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a baking sheet. Pop them in the oven and roast for 25-30 minutes, flipping them halfway through the cooking time. They should be tender and have a nice char on the edges when done.
3. Cook the Quinoa:
While the sweet potatoes are roasting, prepare your quinoa according to the package instructions. This usually takes about 15 minutes. Once cooked, set it aside.
4. Sauté the Corn:
In a skillet over medium heat, warm the corn kernels for about 3-4 minutes, stirring occasionally, until they’re warmed through and slightly caramelized. Then remove them from heat and set aside.
5. Sauté the Kale:
In the same skillet, add a tiny bit of olive oil and sauté the chopped kale on medium heat until just wilted, about 3-5 minutes. Once cooked, take it off the heat and set aside.
6. Make the Cilantro Lime Dressing:
In a blender, combine Greek yogurt, cilantro leaves, lime juice, garlic, olive oil, and a pinch of salt and pepper. Blend until smooth. If your dressing is too thick, add a little water, one teaspoon at a time, until you reach your desired consistency.
7. Assemble the Taco Bowls:
Divide the cooked quinoa among your serving bowls. On top of each bowl, layer the roasted sweet potatoes, black beans, sautéed kale, fresh spinach, the warmed corn, pico de gallo, and diced avocado. It should look colorful and vibrant!
8. Add Dressing and Enjoy:
Drizzle the cilantro lime dressing over the assembled bowls and garnish each with a lime wedge. Your Sweet Potato Taco Bowls are ready to enjoy!
9. Serve Immediately:
Enjoy this healthy, hearty dish warm. You can also let everyone customize their bowls by adding what they love the most! Happy eating!
Can I Use Different Vegetables in This Bowl?
Absolutely! Feel free to swap out the sweet potatoes for butternut squash, or add other veggies like bell peppers or zucchini. Just ensure they are cooked properly, and you’ll have a delicious mix!
Can I Prepare This Recipe in Advance?
Yes! You can roast the sweet potatoes and prepare the quinoa a day ahead. Just store them in airtight containers in the fridge. Assemble the bowls right before serving for the freshest taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of water if needed to keep it moist.
Can I Make This Vegan?
Yes! Just replace the Greek yogurt with a plant-based yogurt for the dressing. Also, ensure that the pico de gallo does not contain any dairy ingredients, and you’re all set for a delicious vegan meal!
