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A close-up view of a healthy taco bowl with perfectly roasted sweet potato chunks, black beans, and corn, ready to be eaten.

Sweet Potato Taco Bowl: The Ultimate Healthy Recipe!

This vibrant Sweet Potato Taco Bowl is the ultimate healthy weeknight meal. Packed with spiced roasted sweet potatoes, black beans, corn, and a zesty chipotle-lime crema, it's a flavorful, satisfying, and easily customizable dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 485
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 4 cups cooked quinoa or brown rice for serving
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen or canned
  • Optional Toppings: cherry tomatoes, diced red onion, cilantro, avocado slices
  • 1/2 cup plain Greek yogurt or sour cream
  • 1-2 chipotle peppers in adobo sauce minced, plus 1 tsp of the sauce
  • 1 tbsp lime juice freshly squeezed
  • 1 clove garlic minced

Equipment

  • 1 Baking Sheet
  • 2 Mixing bowls
  • 1 Knife and Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with avocado oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, tossing halfway, until tender and caramelized.
  2. While the potatoes roast, prepare the quinoa or brown rice according to package instructions. Prep all desired toppings: wash and halve cherry tomatoes, dice red onion, and chop cilantro.
  3. In a small bowl, combine the Greek yogurt, minced chipotle pepper and sauce, lime juice, and minced garlic. Whisk until smooth. Add a splash of water if needed to reach desired consistency.
  4. Divide the cooked quinoa or rice among four bowls. Top with the roasted sweet potatoes, black beans, and corn. Add your fresh toppings, and finish with a generous drizzle of the Chipotle-Lime Crema.

Notes

Storage: Store components separately in airtight containers in the refrigerator for up to 5 days. Add fresh toppings like avocado just before serving.
Make it Vegan: Use a dairy-free yogurt or cashew cream for the dressing.