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–+ servings
A vibrant Sweet Potato Taco Bowl filled with seasoned sweet potato cubes, black beans, corn, tomatoes, lettuce, and avocado.

Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is a healthy and flavorful meal that is perfect for busy weeknights. It features roasted sweet potatoes, seasoned ground beef, black beans, corn, and fresh avocado.
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Prep Time 15 minutes
Cook Time 25 minutes
Sweet Potato Roasting 15 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 452
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seasoning
  • 2 tbsp chili powder use less if sensitive to spice
  • 1 tbsp sweet smoked paprika or hot smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp kosher salt adjust to taste
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder optional
For the Bowl
  • 1 lbs sweet potatoes peeled and chopped into 1-2 inch cubes
  • 1 tbsp vegetable oil
  • 1 lbs extra lean ground beef
  • 1 14 oz black beans drained and rinsed
  • 1 cup corn canned or fresh
  • 1 pint cherry tomatoes halved or 2 large tomatoes chopped
  • 1 medium avocado sliced

Equipment

  • Oven
  • Small bowl
  • Baking sheet
  • Skillet

Method
 

  1. Preheat your oven to 400° F.
  2. In a small bowl, mix together the chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne pepper (if using).
  3. Toss the sweet potato cubes with vegetable oil and about half of the seasoning mixture. Spread them on a baking sheet and bake for 15-20 minutes, or until tender.
  4. While the sweet potatoes are baking, cook the ground beef in a skillet over medium-high heat for 5-7 minutes until cooked through. Drain any excess fat, leaving about 1 tablespoon in the skillet. Add the black beans, corn, and the remaining seasoning mixture. Stir to coat everything evenly and cook until the beans and corn are heated through.
  5. To serve, you can place all the components in separate dishes for a family-style meal, or assemble individual bowls.
  6. Top your bowls with the roasted sweet potatoes, seasoned beef and bean mixture, cherry tomatoes, and sliced avocado. Add any optional garnishes you like, such as sour cream, jalapeños, green onions, cilantro, feta cheese, or lime slices.

Nutrition

Calories: 452kcalCarbohydrates: 45gProtein: 31gFat: 19gSaturated Fat: 7gCholesterol: 70mgSodium: 1387mgPotassium: 1538mgFiber: 11gSugar: 10gVitamin A: 18981IUVitamin C: 37mgCalcium: 119mgIron: 7mg

Notes

This recipe makes great leftovers and is perfect for packed lunches the next day. Be mindful of the chili powder amount, as its intensity can vary by brand and type.

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