These Sweet Potato Taco Bowls are packed with yummy flavors! You get soft, roasted sweet potatoes, fresh veggies, and a zesty sauce all in one bowl. It’s like a fiesta on your plate!
I love making these bowls for dinner because they’re quick, colorful, and you can customize them however you like. Throw on some avocado, and you’re ready to munch!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add a great sweetness and creamy texture. If you find sweet potatoes hard to get, you can use regular potatoes, but the flavor will be different.
Ground Turkey: This gives the bowl a hearty base. For a lighter option, you could go with ground chicken or a plant-based alternative like lentils or crumbled tofu for veggie lovers.
Black Beans: They add protein and fiber. If you’re looking for a change, feel free to swap them for pinto beans or even chickpeas for a different taste and texture.
Cilantro: This fresh herb really brightens up the dish. If you’re not a fan of cilantro, parsley works well too, or you can just skip it entirely!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness. Here’s how to get them perfectly tender and caramelized:
- Cut the sweet potatoes into even cubes to ensure they cook evenly.
- Coat them with olive oil and spices to enhance flavor. Don’t be shy – the seasoning makes a big difference!
- Spread them in a single layer on the baking sheet. Crowding them will make them steam rather than roast.
- Roast at 400°F (200°C) for 25-30 minutes, turning once. You want them golden brown and fork-tender!
Sweet Potato Taco Bowls
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 lb ground turkey or plant-based ground meat alternative
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup diced yellow bell pepper
- 1/4 cup fresh cilantro leaves, chopped
- 1 ripe avocado
- 1/2 cup Greek yogurt or sour cream
- Juice of 1 lime
- 1 clove garlic
- Optional: additional lime wedges for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30 minutes to cook, making it a total of about 45 minutes from start to finish. It’s a quick and easy meal option for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure all the sweet potato cubes are well coated. Spread them evenly on a baking sheet so they roast nicely.
2. Roast the Sweet Potatoes:
Place the baking sheet in the oven and roast the sweet potatoes for about 25-30 minutes. Make sure to turn them halfway through cooking to ensure they cook evenly. They should be tender and golden-brown when done.
3. Cook the Ground Meat:
While the sweet potatoes are roasting, heat a skillet over medium heat. Add the ground turkey or plant-based alternative, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Stir in the taco seasoning and a splash of water. Simmer for a couple of minutes until the mixture thickens and is well combined. Remove from heat.
4. Make the Cilantro-Lime Sauce:
In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, garlic, salt, and a few cilantro leaves. Blend until smooth and creamy. Set this delicious sauce aside.
5. Assemble the Taco Bowls:
Now it’s time to put everything together! You can use the roasted sweet potato skins or crispy tortilla bowls, or just serve everything in regular bowls. Start by adding the seasoned ground meat, followed by the roasted sweet potatoes, black beans, diced tomatoes, and diced yellow bell peppers. Make it colorful!
6. Top It Off:
Drizzle the creamy cilantro-lime sauce generously over each bowl. Finish by garnishing with fresh cilantro leaves for that extra pop of flavor.
7. Serve and Enjoy:
Serve your Sweet Potato Taco Bowls immediately, with extra lime wedges on the side for a refreshing squeeze if desired. Enjoy your vibrant and tasty meal!
These bowls not only look appetizing but are also packed with nutrients—perfect for a satisfying dinner!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can use regular potatoes, but they won’t have the same sweetness and texture as sweet potatoes. Just keep in mind that you might want to adjust the seasoning for a bolder flavor!
Can I Make This Recipe Vegetarian?
Absolutely! Simply swap the ground turkey for a plant-based meat alternative like lentils, black beans, or crumbled tofu. This keeps the recipe hearty while catering to vegetarian diets.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm them gently in the microwave or on the stove to prevent the sweet potatoes from getting mushy.
Can I Prepare Any Components Ahead of Time?
Definitely! You can roast the sweet potatoes and prepare the cilantro-lime sauce a day in advance. Just keep them stored in airtight containers in the fridge. Assemble your bowls right before serving for the best taste!
