Description
Easy, vibrant, and healthy, these Sweet Potato Taco Bowls are packed with flavor and nutrients. Roasted sweet potatoes, beans, beef, and veggies make this dish a weeknight favorite.
Ingredients
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
1/4-1/2 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 avocado, sliced
Instructions
1. Preheat oven to 400°F.
2. Mix chili powder, paprika, cumin, salt, oregano, garlic, onion, and cayenne.
3. Toss sweet potatoes with oil and half the seasoning. Roast 15–20 minutes.
4. In a skillet, brown the ground beef over medium-high heat.
5. Add black beans, corn, and remaining seasoning. Heat through.
6. Layer ingredients in a bowl: sweet potatoes, beef mix, tomatoes, avocado.
7. Top with optional garnishes like sour cream, jalapeños, or cilantro.
Notes
Store each component separately in the fridge for up to 4 days.
For a vegan version, omit beef and sour cream.
Great for meal prep and lunchboxes.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 452
- Sugar: 10g
- Sodium: 1387mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 31g
- Cholesterol: 70mg