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Sweet Potato Taco Bowl (Colorful, Cozy & Totally Customizable)

A hearty, colorful taco bowl featuring roasted sweet potatoes, black beans, veggies, and optional grains and sauces, perfect for dinner or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Meal Prep
Cuisine: American, Vegetarian
Calories: 420

Ingredients
  

  • 2 medium sweet potatoes diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • to taste salt and pepper
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 avocado sliced
  • 0.75 cup shredded cheese optional
  • 2 tbsp cilantro-lime or chipotle sauce optional
  • 2 cups cooked rice or quinoa optional base

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Cutting board

Method
 

  1. Preheat oven to 425°F. Toss sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Roast 25–30 minutes, tossing halfway.
  2. Cook rice or quinoa if using.
  3. Warm black beans and corn together.
  4. Assemble bowls: base of grains (optional), add sweet potatoes, beans, and corn.
  5. Top with shredded lettuce, diced tomatoes, avocado slices, cheese, and sauce.
  6. Serve immediately or store in meal prep containers.

Notes

Store grains and roasted vegetables separately from fresh toppings for meal prep longevity.