Easy Sweet Potato Taco Bowls – Better Than Takeout

Easy Sweet Potato Taco Bowls are the perfect better-than-takeout dinner solution. After making this recipe dozens of times, I’ve discovered the secret to crispy sweet potatoes and a quick, flavorful sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Crockpot Chicken Pasta and Irresistibly Crispy Garlic Parmesan Air Fryer Chicken Bites!.

What You'll Need for Easy Sweet Potato Taco Bowls – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium sweet potatoes
• 1 can black beans
• 1 avocado
• 1 red onion
• 1 jalapeño (optional)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 lime, juiced
• Optional: Fresh cilantro
• Optional: Shredded cheese
• Optional: Sour cream or Greek yogurt
• Optional: Salsa or hot sauce

How to Make Easy Sweet Potato Taco Bowls – Better Than Takeout

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until crispy and tender.
2. Step 2: While sweet potatoes are roasting, heat a large skillet over medium heat. Add 1 tbsp olive oil, then add drained and rinsed black beans, diced red onion, minced jalapeño (if using), chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Step 3: Once sweet potatoes are done, assemble your bowls. Start with a base of black beans, then add sweet potatoes, sliced avocado, and your choice of toppings. Serve with lime wedges for squeezing.

Storing & Reheating Easy Sweet Potato Taco Bowls – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the black bean mixture up to 2 days ahead and store it in the fridge.

Freezing Easy Sweet Potato Taco Bowls – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven for a few minutes.

Recipe Notes

• Chef tip: For a smoky flavor, try grilling the sweet potatoes instead of roasting.
• Best substitution: Substitute canned black beans with cooked quinoa or brown rice for a different texture.
• Make-ahead: You can peel and dice the sweet potatoes up to a day ahead and store them in the fridge.
• Scaling: This recipe is easy to double or triple for a crowd.
• Troubleshooting: If your sweet potatoes are still soft after roasting, try turning the oven up to 425°F (220°C) for the last 5-10 minutes.

Easy Sweet Potato Taco Bowls – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Healthy

Ingredients

Main Ingredients

• 2 medium sweet potatoes
• 1 can black beans
• 1 avocado
• 1 red onion
• 1 jalapeño (optional)

Seasonings

• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 lime, juiced

Optional Toppings

• Fresh cilantro
• Shredded cheese
• Sour cream or Greek yogurt
• Salsa or hot sauce

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until crispy and tender.
2. Step 2: While sweet potatoes are roasting, heat a large skillet over medium heat. Add 1 tbsp olive oil, then add drained and rinsed black beans, diced red onion, minced jalapeño (if using), chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Step 3: Once sweet potatoes are done, assemble your bowls. Start with a base of black beans, then add sweet potatoes, sliced avocado, and your choice of toppings. Serve with lime wedges for squeezing.

Notes

• Chef tip: For a smoky flavor, try grilling the sweet potatoes instead of roasting.
• Best substitution: Substitute canned black beans with cooked quinoa or brown rice for a different texture.
• Make-ahead: You can peel and dice the sweet potatoes up to a day ahead and store them in the fridge.
• Scaling: This recipe is easy to double or triple for a crowd.
• Troubleshooting: If your sweet potatoes are still soft after roasting, try turning the oven up to 425°F (220°C) for the last 5-10 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven for a few minutes.
• Make ahead: You can make the black bean mixture up to 2 days ahead and store it in the fridge.

Nutrition Per Serving

• Calories: 450
• Protein: 15g
• Fat: 15g
• Carbs: 65g
• Fiber: 15g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Sweet Potato Taco Bowls – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Sweet Potato Taco Bowls – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!