Sweet Potato Taco Bowl
Bright, balanced bowl built around roasted sweet potatoes
This recipe walks through a savory bowl centered on roasted sweet potatoes, charred corn, seasoned protein, and fresh toppings for an easy weeknight meal; pair it with a warm drink from these Valentine latte ideas when serving.
Ingredients and servings
Serves 4. Ingredients needed: 2 large sweet potatoes (about 1.5–2 lb), 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, salt and pepper. For bowls: 1 cup cooked black beans or seasoned ground beef, 1 cup corn (fresh or thawed frozen), 1 cup cooked rice or quinoa, 1 avocado, 1 lime, 1/3 cup chopped cilantro, and 1/4 cup crumbled cotija or feta. Optional: pickled red onion, salsa, or plain Greek yogurt.
Roasting the sweet potatoes for best texture
Peel (optional) and dice sweet potatoes into 1/2–3/4″ cubes for even roasting. Toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a single layer on a parchment-lined sheet and roast at 425°F for 25–30 minutes, flipping once, until edges brown and centers are tender. Proper roasting gives caramelized bites that stand up to bold bowl toppings.
Quick protein and grain options
For a vegetarian build, warm seasoned black beans with a squeeze of lime and cumin. For meat-based bowls, brown ground beef or turkey with taco seasoning until crisp. Short-grain rice or quinoa work as the base; cook according to package directions and fluff before assembling. If you prefer a high-protein spin, swap in shredded rotisserie chicken or pan-seared steak.
Simple assembly and timing
Build bowls starting with a scoop of rice or quinoa, a generous portion of roasted sweet potato cubes, then protein and corn. Top with sliced avocado, cilantro, and a squeeze of lime. Add pickled onion or salsa for brightness. Total active time: 10–15 minutes; total time including roasting: about 40 minutes.
Flavor variations and seasoning swaps
Swap smoked paprika for chipotle powder for heat, or add a teaspoon of brown sugar to the roasting mix for a sweeter glaze. For Mediterranean flair, replace cotija with feta and add chopped cucumber and tomato. If you want a lighter topping, try a simple lime-cilantro yogurt drizzle instead of heavier cheeses.
Meal prep, storage, and reheating
Roast a double batch of sweet potatoes and portion into airtight containers with grains and beans for 3–4 days of ready bowls. Store avocado and fresh herbs separately to prevent browning. Reheat bowls in the oven at 350°F for 10–12 minutes or in the microwave for 90–120 seconds, then add fresh toppings. For a portable option, pack components separately and assemble at lunch.
Pairings and topping suggestions
Bright, acidic toppings lift the roasted sweet potato — lime crema, salsa verde, and pickled veggies work well. For a cooling drink or smoothie alongside, consider a fruity option like this sweet cherry smoothie pairing to balance the savory spices. Toasted pepitas or chopped toasted almonds add crunch without overpowering flavors.
Conclusion
Use the linked recipe for an alternate take and detailed photo steps from a trusted kitchen source: My Kitchen Love sweet potato bowl recipe. For a viral high-protein beef variant and plating ideas, see this popular roundup: Viral high-protein beef taco bowls with sweet potato recipe.
