These Sweet Potato Taco Bowls are colorful and full of flavor! They feature roasted sweet potatoes, fresh vegetables, and your favorite toppings all in one bowl—a tasty and fun meal!
Don’t forget to add some avocado or salsa on top; it makes everything so much better! 😋 I love how easy it is to customize each bowl, so everyone can make their perfect taco creation.
Key Ingredients & Substitutions
Sweet Potatoes: The heart of this dish! They become sweet and creamy when roasted. If you want a change, try butternut squash or even diced carrots for a different flavor.
Quinoa: This grain packs a punch with protein! If you’re not a fan or don’t have quinoa, brown rice or couscous are great alternatives.
Black Beans: They add a nice texture and protein. Canned beans save time, but you can also use chickpeas for a variation in taste.
Ground Turkey or Chicken: Optional for added protein, but can be skipped for a vegetarian dish. You could also use textured vegetable protein (TVP) or crumbled tempeh if you want a meat substitute.
Cheese: Feta or cotija cheese give a salty bite. If you want a creamier texture, consider using goat cheese or skip it for a dairy-free option.
How Do I Make Sure the Sweet Potatoes are Perfectly Roasted?
Roasting sweet potatoes is an essential step for great flavor. Here’s how to do it right:
- Cut sweet potatoes into even, bite-sized pieces for uniform cooking.
- Coat them well with oil and seasonings. This helps them get crispy.
- Spread them in a single layer on the baking sheet. Crowding may cause steaming instead of roasting!
- Don’t rush! Roast them for 20-25 minutes, flipping halfway to ensure they caramelize nicely.
Sweet Potato Taco Bowls
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked and seasoned ground turkey or chicken (optional for protein)
- 1 cup chopped romaine or mixed greens
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro, divided
- 1/4 cup crumbled feta or cotija cheese
- 1 avocado, sliced
- Lime wedges, for serving
- Optional: dressing or sauce (e.g., chipotle ranch or creamy cilantro sauce)
Time Needed:
This recipe will take about 40 minutes total. You’ll spend about 10 minutes prepping the ingredients and around 25 minutes roasting the sweet potatoes. While they cook, you can prepare the rest of the ingredients!
Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Make sure all the sweet potatoes are well-coated. Spread them evenly on a baking sheet and pop them in the oven. Roast for 20-25 minutes. Remember to stir them halfway through so they get nice and crispy on all sides!
2. Prepare Grains and Protein:
While your sweet potatoes are roasting, cook the quinoa if it’s not already prepared. Just follow the instructions on the package. If you’re adding protein, cook your ground turkey or chicken with some taco seasoning or spices of your choice, or skip this step if you want to keep it vegetarian!
3. Assemble the Bowls:
Once everything is ready, it’s time to build your taco bowls! Start with a base layer of chopped romaine or mixed greens in each bowl. Then, add sections of roasted sweet potatoes, cooked quinoa, black beans, your protein (if using), diced tomatoes, diced red onion, and half of the chopped cilantro.
4. Garnish and Serve:
Finish the bowls by topping them with sliced avocado and crumbled cheese. Sprinkle the remaining cilantro over the top for a fresh touch. Serve your bowls with lime wedges and your favorite dressing on the side to bring some extra flavor!
Enjoy your vibrant and delicious Sweet Potato Taco Bowls, packed with goodness in every bite!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes add a unique flavor and sweetness, you can substitute them with regular potatoes or even butternut squash for a different twist on the dish. Just keep an eye on cooking times as they may vary!
Can I Make This Recipe Ahead of Time?
Yes, you can pre-roast the sweet potatoes and cook the quinoa ahead of time. Store them in airtight containers in the fridge for up to 3 days. Just reheat everything before assembling your bowls for a quick meal!
How Can I Make This Dish Vegan?
To make this Sweet Potato Taco Bowl vegan, simply skip the cheese and any animal protein. You can replace those with extra beans or tofu for added protein. Plant-based dressings also work great for flavor!
What Are Some Other Toppings I Can Use?
Feel free to get creative! Top your bowls with jalapeños, corn, salsa, or even a dollop of guacamole. You can also add your favorite hot sauce for a bit of extra heat!