Description
This vibrant and nourishing Sweet Potato Taco Bowl brings bold spices, roasted veggies, and zesty toppings into one hearty, customizable meal.
Ingredients
Scale
- 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
Instructions
- Preheat Oven: Set oven to 400°F.
- Mix Spices: In a small bowl, combine all spices and seasoning ingredients.
- Roast Sweet Potatoes: Toss cubed sweet potatoes in oil and half the spice mix. Roast for 15–20 minutes.
- Cook Beef & Beans: Brown beef in skillet. Drain fat. Add beans, corn, and remaining spice mix. Heat through.
- Assemble Bowl: Layer sweet potatoes, beef mixture, veggies, and garnishes in bowls.
- Serve: Top with your favorite toppings and enjoy warm.
Notes
- For vegan version, skip beef and dairy toppings.
- tore components separately for meal prep.
- djust spice to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 26g
- Cholesterol: 55mg