Description
This Flavor-Packed Sweet Potato Taco Bowl combines sweet-roasted potatoes, spiced black beans, crisp slaw, and a bright lime crema for a nutritious and satisfying meal.
Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp cornstarch
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tbsp oil (for black beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1–2 tbsp water
- 3 cups shredded cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tsp honey or agave
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- Zest and juice of 1 lime
- 1 cup cooked rice or greens
- Sliced avocado (for topping)
Instructions
- Preheat oven to 425°F (220°C).
- Peel (optional) and dice sweet potatoes into 1/2–3/4-inch cubes.
- Toss sweet potatoes with olive oil, cornstarch, smoked paprika, cumin, and salt; spread on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping once until caramelized.
- Meanwhile, heat oil in a skillet over medium heat.
- Sauté onions and garlic until soft.
- Add black beans, cumin, chili powder, salt, and water; simmer for 5–7 minutes.
- Make the slaw by combining cabbage, cilantro, lime juice, and honey/agave.
- Whisk together yogurt, lime zest, lime juice, salt, and enough water for a pourable crema.
- Assemble bowls with rice or greens, roasted sweet potatoes, spiced black beans, slaw, avocado, and drizzle with crema.
Notes
Roast potatoes well to avoid sogginess. Use cornstarch for crisp edges and serve components separately for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg