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Sweet Potato Taco Bowl

A colorful, cozy, and customizable taco bowl featuring roasted sweet potatoes, quinoa, black beans, and fresh toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and diced into 1-inch cubes (about 4 cups)
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • salt and black pepper to taste
Base and Toppings
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion finely chopped
  • 0.25 cup fresh cilantro chopped
  • lime wedges for serving
Lime Crema (Optional)
  • 0.5 cup Greek yogurt or sour cream use dairy-free for vegan
  • juice of 1 lime
  • 0.5 tsp lime zest
  • salt to taste

Equipment

  • Baking sheet
  • Medium saucepan
  • Mixing bowl
  • Knife and cutting board

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they're tender inside and crispy on the edges. Remove from the oven and set aside.
  4. While the sweet potatoes roast, cook the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
  5. Prepare the lime crema by mixing Greek yogurt, lime juice, lime zest, and salt in a small bowl. Set aside in the fridge to chill.
  6. Assemble the bowls: Divide the cooked quinoa among 4 bowls as the base. Top with equal portions of roasted sweet potatoes, black beans, corn, avocado slices, cherry tomatoes, red onion, and cilantro.
  7. Drizzle with lime crema and serve with lime wedges on the side for an extra zesty squeeze. Enjoy immediately for the best texture!

Notes

For meal prep, store components separately. Customize with proteins or veggies as desired.