Sweet Potato Taco Bowl

Name: Sweet Potato Taco Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp chili powder; 1 tbsp sweet smoked paprika; 1 tbsp ground cumin; 2 tsp kosher salt; 1 tbsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; ¼–½ tsp cayenne powder (optional); 1 lb sweet potatoes, peeled and cubed; 1 tbsp vegetable oil; 1 lb extra lean ground beef; 1 can (14 oz) black beans, drained and rinsed; 1 cup corn (fresh or canned); 1 pint cherry tomatoes, halved; 1 medium avocado, sliced; Optional: sour cream, cilantro, green onions, lime wedges, feta, jalapeños

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Welcome to your new favorite dinner: the Sweet Potato Taco Bowl! If you’re craving something hearty, healthy, and full of bold Southwestern flavor, this is it. This bowl brings together roasted sweet potatoes, seasoned ground beef, creamy avocado, fresh corn, and vibrant cherry tomatoes for a satisfying meal that checks all the boxes, colorful, nutritious, and downright crave-worthy.

Whether you’re meal-prepping for the week or serving up a wholesome family dinner, this recipe is built to impress. What makes this dish extra special is how adaptable it is. Vegetarian? Swap the beef. Need something dairy-free? Skip the sour cream. And the best part? You can easily make it in under an hour.

If you’re into comforting one-bowl meals like our cheeseburger bowl, then this taco bowl is about to earn a permanent spot in your meal rotation.

Key Benefits

What sets this Sweet Potato Taco Bowl apart isn’t just the flavor, it’s how much goodness you pack into every single bite. Here are a few reasons why you’ll want to make it again and again:

Nutritious & Balanced: You’re getting complex carbs from sweet potatoes, protein from ground beef and black beans, and healthy fats from avocado. It’s a well-rounded bowl that fuels your body without sacrificing taste.
Customizable for All Diets: Whether you eat gluten-free, vegetarian, dairy-free, or just love flavor-packed meals, this bowl adjusts beautifully to suit your preferences.
Perfect for Meal Prep: Each component stores well separately, so you can make this ahead and enjoy throughout the week. Just reheat and assemble!
Vibrant & Satisfying: The textures are unbeatable, roasted sweet potato with a crispy edge, creamy avocado, juicy tomatoes, and crunchy corn. Every bite is a mini fiesta.

It’s also a great dish to serve when you’re hosting. Just like cottage cheese buffalo chicken dip, it’s colorful, interactive, and guests can build their own bowls with the toppings they love most.

Ingredients for Sweet Potato Taco Bowl

Here’s everything you need to whip up this flavorful, hearty taco bowl. Most of these are pantry staples, which means you might already have them on hand!

Spices & Seasoning

2 tbsp chili powder
1 tablespoon of sweet smoked paprika, or go for the hot kind if you like more heat.
1 tbsp ground cumin
2 tsp kosher salt (adjust based on preference)
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
¼–½ tsp cayenne powder (optional, for heat)

Base Ingredients

1 pound of sweet potatoes, peeled and chopped into bite-sized 1 to 2-inch chunks.
1 tbsp vegetable oil

Protein & Add-Ins

1 lb extra lean ground beef
1 can (14 oz) black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 pint cherry tomatoes, halved
1 ripe avocado, sliced

Optional Garnishes

Sour cream
Chopped cilantro
Sliced green onions
Lime wedges
Crumbled feta
Jalapeños

Looking to balance textures like in our cottage cheese chips? These toppings deliver.

Step-by-Step Instructions for Sweet Potato Taco Bowl

Ready to build your bowl? Let’s get started!

Step-by-step visuals for sweet potato taco bowl

1. Preheat & Prep

Preheat your oven to 400°F. Cover your baking sheet with parchment or give it a light oil spray to prevent sticking.

2. Mix the Seasoning

Mix all your spices, chili powder, paprika, cumin, salt, oregano, garlic and onion powders, plus a pinch of cayenne if you want it spicy, in a small bowl. This will be your master seasoning mix.

3. Roast the Sweet Potatoes

Toss sweet potato cubes in vegetable oil and half the seasoning mix (about 2 tablespoons). Spread on the baking sheet and roast for 15–20 minutes until golden and tender.

4. Cook the Beef & Beans

In a skillet over medium-high heat, cook ground beef for 5–7 minutes until browned. If there’s too much fat in the pan, spoon most of it out but leave just a little, about a tablespoon. Toss in the black beans, corn, and what’s left of your seasoning. Stir it all together and warm it up nicely.

5. Assemble the Bowls

You can either serve everything family-style or create individual bowls. Scoop the roasted sweet potatoes, seasoned beef and beans, fresh tomatoes, and avocado slices into each bowl to build your meal.

6. Garnish & Serve

Top with sour cream, chopped cilantro, sliced green onions, and any extras you love.

This build-your-own-bowl method is also great for entertaining, think of it as a deconstructed taco night!

Pro Tips and Variations for Sweet Potato Taco Bowl

Here’s where you can really make this bowl your own:

Pro Tips

Roast Extras: Roast a double batch of sweet potatoes and store the extras for breakfast hash or salads later in the week.
Spice Control: Start light with cayenne and build up. It’s easy to spice things up later, but once it’s too hot, there’s no turning back.
Drain Beans Well: Excess liquid will water down your bowl. Pat them dry for max flavor concentration.
Use Fresh Corn If Possible: When in season, fresh kernels add an unbeatable crispness.

Variations

Vegetarian Option: Try using sautéed mushrooms or cooked lentils instead of beef for a tasty meatless twist.
Vegan: Skip sour cream and feta, use plant-based alternatives.
Grain Add-In: Add a scoop of quinoa or brown rice for more bulk.
Crunch Factor: Top with crushed tortilla chips for texture, like a mashup of taco and nacho night!

For more cozy and versatile meals, check out our broccoli cauliflower salad that’s just as crowd-pleasing.

Serving Suggestions for Sweet Potato Taco Bowl

This bowl is a complete meal, but here’s how to elevate it for different occasions:

Creative serving styles for sweet potato taco bowls

Dinner Party Style: Serve ingredients in large bowls buffet-style so guests can assemble their own.
Taco Tuesday Twist: Make these instead of tacos for a gluten-free, fork-friendly twist.
Lunchbox Ready: Store ingredients separately and build bowls fresh each morning, just pack the avocado and sour cream last-minute to keep things fresh.
Kid-Friendly: Let picky eaters choose their toppings! Offering cheese crackers on the side can make the bowl more appealing.

Don’t forget to add a squeeze of lime right before eating, it brings everything together with a fresh zing!

Trasted Ressources on Sweet Potato Taco Bowl

Sweet potatoes are loaded with vitamins A, C, fiber, and potassium—making them a nutritious base for your bowl, as detailed by Healthline’s breakdown of their health benefits( Ressource 1, Ressource 2).
Looking for the best way to roast sweet potatoes to get tender insides and caramelized edges? This Bon Appétit guide reveals the optimal temperature and technique bonappetit.com.
Serious Eats explores how to layer flavors and textures in taco bowls, offering great tips that apply beautifully to our sweet potato version.

Conclusion

The Sweet Potato Taco Bowl is everything a weekday meal should be, easy, colorful, and deeply satisfying. It’s packed with protein, fiber, and big flavors that come together effortlessly in one nourishing bowl.

Whether you’re new to cooking or a seasoned kitchen pro, this recipe is here to make dinner time feel joyful again. Like many of our favorite recipes at Recipes2Gather, it’s about bringing people together around food that makes you feel good.

Save this for next week’s meal plan, you’re going to love how easy it is to make and how quickly it disappears from the table.

FAQs

1. Can I make this sweet potato taco bowl ahead of time?

Absolutely! Roast the potatoes, cook the beef-bean mix, and prep the veggies. Keep each part in its own sealed container in the fridge, and it’ll stay fresh for about four days.

2. Is it okay to use canned corn if I don’t have any fresh?

Totally! Canned corn does the trick, just make sure to rinse and drain it first. When fresh corn isn’t available, frozen corn makes a great backup and still tastes sweet and crisp.

3. Is this recipe gluten-free?

Yes! Every ingredient in the bowl is naturally gluten-free. Just double-check any toppings like sour cream or feta for potential additives.

4. Can I make it vegetarian or vegan?

Of course. Skip the ground beef and try using lentils instead for a hearty plant-based twist. For vegan, skip dairy garnishes or use plant-based versions.

5. What’s the best way to store leftovers?

Keep ingredients in separate containers for the best texture. When ready to eat, warm the base and top with fresh items like avocado and sour cream.

Sweet Potato Taco Bowl