Sweet Potato Taco Bowls

Vegetarian taco bowl with sweet potatoes and avocado crema.

5 from 1 vote

Shake up taco night with these vegetarian sweet potato taco bowls, packed with nutritious and flavorful ingredients the whole family will love.

Servings servings

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

2 medium sweet potatoes peeled and diced into half inch cubes
15 ounce canned black beans drained and rinsed
½ cup frozen whole kernel corn defrosted
2 small anaheim peppers sliced thin into 2 inch long strips
2 small jalapenos diced
½ medium red onion diced
1 medium red bell pepper diced
1 tablespoon cooking olive oil
2 tablespoons Taco Seasoning
½ medium lime juiced
3 pinches sea salt
4 servings Cilantro Lime Rice* made with brown rice
½ cup Avocado Cilantro Lime Crema
Cotija cheese for garnish
Fresh cilantro for garnish

US Customary - Metric

Instructions

Start by heating oil in a large sauté pan over medium-high heat. Add the sweet potatoes and about 3 pinches of salt and cook until caramelized, about 10 to 15 minutes.
Once the sweet potatoes are caramelized, turn the heat to medium and cover. Cook for an additional 5 minutes or until the potatoes are just tender, stirring once or twice to ensure even cooking.
When the sweet potatoes are tender, remove the lid, reduce the heat further to medium-low, and add the peppers, onion, and an extra splash of oil. Sprinkle with the taco seasoning and sauté until the peppers and onions are softened, about 5 minutes.
Stir in the black beans and corn and cook for 2 to 3 minutes until warmed through.
Season with lime juice and serve the mixture over cilantro lime rice, topped with avocado crema, cotija cheese, and fresh cilantro.

Notes

Substitutions: If you aren’t a fan of anything spicy in your meals, you can leave out the jalapenos and Anaheim peppers. You can either add more bell pepper to replace them or just simply forego them.

We use frozen corn for this recipe, but you can also use fresh or canned corn. We love having frozen corn in the freezer as an easy ingredient for many different recipes, like our black bean and corn salsa. If you’re using fresh corn, boil or roast it ahead of time, and then slice off the kernels with a sharp knife.

Finally, we recommend making our taco seasoning, cilantro lime rice, and avocado cilantro lime crema from scratch! The flavor is so delicious and they're much healthier than store bought alternatives. But you can always use store-bought to simplify this recipe if you wish.

Serving suggestions: You can either serve the sweet potato mixture over a bed of cilantro lime rice topped with crema, cotija, and cilantro, or mix the rice and sweet potato together in a large bowl before serving. Mixing everything together is an easy way to serve this dinner to a large crowd, so everyone gets the right proportion of rice and taco bowl filling.

We recommend serving these bowls alongside tortilla chips and dips, like:

Storing and reheating leftovers: Store leftovers in the fridge in an airtight container for up to 5 days. To reheat, microwave single servings for about 2 minutes, stirring halfway through, and top with fresh crema, cotija cheese, and cilantro.

Author: Nicole and Alex

Calories: 482kcal

Course: Dinner, Lunch, Main Course

Cuisine: American, Fusion, Mexican

Keyword: anaheim peppers, avocado crema, black beans, cilantro, cilantro lime rice, cotija, fine sea salt, frozen corn, jalapeno, lime, olive oil, red bell pepper, red onion, sweet potato, taco seasoning

Nutrition