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Flavor-Packed Sweet Potato Taco Bowl Recipe

Sweet Potato Taco Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes
  • 1 can black beans 15 oz
  • 1 cup corn frozen or fresh
  • 1 avocado
  • 1 small red onion diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons lime juice
  • 1/4 cup cilantro chopped (optional)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and cube the sweet potatoes into bite-sized pieces.
  3. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
  4. Spread the seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
  5. While the sweet potatoes roast, rinse and drain the black beans.
  6. In a skillet over medium heat, warm the black beans and corn until heated through.
  7. Prepare your toppings: chop the avocado, dice the red onion, and prepare cilantro if using.
  8. Once the sweet potatoes are done, remove them from the oven and let cool for a few minutes.
  9. Assemble the taco bowls by layering ingredients in bowls: start with sweet potatoes, followed by black beans, corn, onion, and avocado.
  10. Drizzle lime juice over the assembled bowls and garnish with cilantro if desired.