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Sweet Potato Taco Bowls Recipe

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4.3 from 2 reviews

These Sweet Potato Taco Bowls are a vibrant, flavorful, and wholesome meal featuring roasted sweet potatoes seasoned with a homemade spice blend, served over cilantro lime rice or quinoa, and topped with a zesty lime-infused sour cream sauce. Perfect for a satisfying vegetarian dinner packed with bold southwestern flavors.

Ingredients

Seasoning Mix

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper

Main Ingredients

  • 2 to 3 large sweet potatoes (peeled and chopped, about 4.5 to 5 cups)
  • 3 tablespoons olive oil
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 (15-ounce) can fire-roasted corn (drained)
  • 1 1/2 cups avocado (1 to 2 large avocados)

For the Cilantro Lime Rice

  • 1 cup rice (or quinoa)
  • 2 cups chicken stock (or broth or water)
  • 1 tablespoon butter
  • 1 large lime (for zest and juice)
  • 1/3 cup finely chopped cilantro
  • Salt and pepper (to taste)

Sauce

  • 1/2 cup sour cream (fat free recommended)
  • 1 teaspoon hot sauce (like Cholula)
  • 1/2 teaspoon lime zest
  • 3 tablespoons lime juice
  • 1/2 to 1 tablespoon of remaining seasoning mixture (adjust to taste)

Toppings (Optional)

  • Additional avocado slices
  • Chopped tomatoes
  • Extra cilantro
  • Fresh lime wedges

Instructions

  1. Prepare seasonings: Preheat your oven to 425°F. In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper to create the seasoning mixture. Stir well to blend all spices evenly.
  2. Roast sweet potatoes: Peel and chop the sweet potatoes into bite-sized chunks. Toss them in olive oil and 1 tablespoon plus 2 teaspoons of the seasoning mix until evenly coated. Spread on a baking sheet and bake for 15 minutes. Remove, toss to turn, and bake another 15 minutes. Check tenderness; if needed, bake for an additional 5–10 minutes until potatoes are fully tender. Remove from oven.
  3. Add beans and corn: To the baking sheet with roasted sweet potatoes, add the drained and rinsed black beans and drained fire-roasted corn. Sprinkle on 1 more teaspoon of seasoning mixture and toss everything together on the tray. Return to oven just long enough to warm the beans and corn through.
  4. Cook rice or quinoa: While the sweet potatoes roast, bring 2 cups of chicken stock or water to a boil over medium-high heat. Stir in butter and rice (or quinoa). Return to boil, then reduce heat to low, cover, and simmer until fully cooked and tender, about 15–20 minutes for rice. Once cooked, stir in 1 teaspoon of lime zest, 2 tablespoons lime juice, chopped cilantro, and salt and pepper to taste.
  5. Make sauce: In a small bowl, whisk together sour cream, 1/2 teaspoon lime zest, 3 tablespoons lime juice, hot sauce, and 1/2 to 1 tablespoon of the reserved seasoning mixture. Adjust seasoning based on your preferred spice level until smooth and creamy.
  6. Assemble bowls: Divide the cilantro lime rice or quinoa among serving bowls as the base. Top with the roasted sweet potato, black bean, and corn mixture. Add sliced avocado and any additional desired toppings such as chopped tomatoes and extra cilantro. Drizzle with the lime sour cream sauce or serve it on the side. Finish by squeezing fresh lime juice over the top and serve immediately.

Notes

  • You can customize toppings with ingredients like shredded cheese, lettuce, or jalapeños to suit your taste.
  • The spice level of the sauce can be adjusted by varying the amount of seasoning mix and hot sauce used.
  • Leftovers store well and can be reheated in the oven or microwave for a quick meal.
  • Quinoa is a great gluten-free alternative to rice in this recipe.

Find it online: https://cookedbygrace.com/sweet-potato-taco-bowls-recipe/