Description
These Sweet Potato Taco Bowls are a vibrant, nutritious, and flavorful meal featuring roasted sweet potatoes spiced with cumin, smoked paprika, and chili powder, combined with a refreshing black bean and vegetable medley. Served with warm tortillas and optional cheese, this recipe offers a perfect balance of savory, smoky, and tangy flavors making it ideal for a satisfying vegetarian taco night.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Black Bean & Vegetable Mixture
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Other
- 4 small flour or corn tortillas
- 1/4 cup crumbled feta or cotija cheese (optional)
- Salsa or hot sauce, for serving
Instructions
- Preheat the Oven. Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes evenly and thoroughly.
- Prepare Sweet Potatoes. In a large bowl, toss the peeled and cubed sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until the pieces are uniformly coated with the spices and oil.
- Roast Sweet Potatoes. Spread the seasoned sweet potatoes in an even layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cubes are tender and lightly browned.
- Make Black Bean Mixture. While the sweet potatoes roast, combine the black beans, halved cherry tomatoes, diced red onion, diced avocado, corn kernels, lime juice, and chopped cilantro in a medium bowl. Mix gently, then season with salt and pepper to taste.
- Warm Tortillas. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are warm and pliable to make them easier to fold or layer.
- Assemble Taco Bowls. Place a warm tortilla in each bowl or on a plate. Add a generous scoop of roasted sweet potatoes followed by the black bean and vegetable mixture on top.
- Add Cheese (Optional). If desired, sprinkle crumbled feta or cotija cheese over the assembled taco bowls to add a creamy and tangy element.
- Serve. Serve the taco bowls with salsa or hot sauce on the side to add extra flavor and heat according to your preference.
Notes
- For vegan option, omit the cheese or substitute with a plant-based cheese alternative.
- You can use frozen sweet potatoes if fresh are unavailable; just thaw and pat dry before tossing with oil and spices.
- Roasting time may vary depending on the size of sweet potato cubes; adjust accordingly to ensure tenderness.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- The avocado in the black bean mixture adds creaminess; add just before serving to avoid browning.
