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Healthy sweet potato taco bowl

Sweet Potato Taco Bowl

A healthy sweet potato taco bowl made with roasted sweet potatoes, black beans, brown rice, and fresh toppings. High in fiber, vegetarian-friendly, and perfect for meal prep or weight-loss goals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican, Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste

Bowl Base

  • 1 cup uncooked brown rice or 3 cups cooked
  • 1 can 15 oz black beans, rinsed and drained

Toppings

  • 1 avocado sliced
  • ½ cup corn kernels
  • 1 cup shredded red cabbage
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges

Optional Lime Crema

  • ½ cup Greek yogurt or dairy-free yogurt
  • 1 tablespoon lime juice
  • Pinch salt

Equipment

  • Large sheet pan
  • Parchment paper
  • Mixing Bowl
  • Knife
  • Cutting board
  • Spatula
  • Medium saucepan (for rice)
  • Measuring spoons

Method
 

Prepare the Rice
  1. Cook brown rice according to package instructions. Set aside.
Roast the Sweet Potatoes
  1. Preheat oven to 425°F.
  2. In a mixing bowl, toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  3. Spread evenly on a parchment-lined sheet pan.
  4. Roast for 22–28 minutes until tender and caramelized at the edges.
Warm the Beans
  1. In a small saucepan over medium heat, warm black beans with a pinch of salt and squeeze of lime.
Prepare Lime Crema (Optional)
  1. Mix Greek yogurt, lime juice, and salt in a small bowl until smooth.
Assemble the Bowls
  1. Divide rice evenly into four bowls.
  2. Top with roasted sweet potatoes, black beans, corn, cabbage, avocado, and cilantro.
  3. Drizzle with lime crema and squeeze fresh lime juice before serving.

Notes

  • Store in airtight containers for up to 4 days.
  • Keep avocado separate until serving for best freshness.
  • To increase protein, add grilled chicken, tofu, or extra black beans.
  • For a low-carb version, swap rice with cauliflower rice.
  • This recipe is naturally gluten-free if using certified gluten-free ingredients.

🛒 Recommended Tools for this Recipe:

 
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Mixing bowl
Cutting board
Cutting board
Measuring spoons
Measuring spoons