This sweet potato taco bowl is great because it’s not only affordable, but filled with healthy ingredients, and really really delicious!
This yummy taco bowl is full of color – roasted sweet potato, corn, tomatoes, black beans, and parsley – all on a bed of brown rice.
A recipe that’s great to serve for lunch or dinner!
Easy, Affordable, Healthy Meal
One big goal for my family is to incorporate a lot more meatless meals into our weekly routine. Let’s be honest, good quality meat is expensive!
So to be able to eat less of it is nice for the budget. Plus, I love the idea of creating affordable dishes full of grains and colorful vegetables.
- It’s a budget-friendly recipe that’s full of beautiful colors.
- Although it might feel complicated, it’s actually super simple to make. Use canned corn and beans, a rice cooker, and roast the sweet potato.
- Ingredients can easily be swapped for others that you already have in the fridge.
- The avocado dressing is creamy and so simple. It’s made the same way you would make a smoothie.
If you’re planning on making this sweet potato taco bowl for dinner, it’s important to do a little prep in advance with your sweet potato, and possibly the rice. This eases the workload come dinner time.
Recipe Ingredients
SWEET POTATO: Grab a large sweet potato from the grocery store. Feel free to make extra for this recipe as the sweet potato will naturally shrink while baking.
RICE: A bed of rice is the base of this recipe. Brown rice, white rice or instant rice will work. The rice can be cooked on the stove, or in a rice cooker.
ADDITIONS: This bowl uses a combination of color ingredients including black beans, tomatoes, corn, and parsley (or cilantro).
DRESSING: This taco bowl needs a creamy dressing made from ripe avocado, water and taco seasonings.
How To Make A Sweet Potato Taco Bowl
This colorful bowl requires a few different steps to prepare. It’s the perfect healthy dinner!
- Soak chopped sweet potato in water to release starch. Pat dry thoroughly, toss with spices then bake.
- Cook the rice on the stove or in a rice cooker. Mix rice with fresh lime juice and parsley.
- Blend avocado dressing according to the full recipe instructions below.
- Assemble rice, sweet potato, corn, black beans and tomatoes in a bowl. Drizzle avocado dressing overtop, serve and enjoy!
The avocado dressing is really simple to make! It’s a little different from the version I created for my 6 simple salad dressing recipes post – but just as tasty!
In this version, you’ll be using the leftovers from the spice mix you prepared for the sweet potatoes, a ripe avocado, and a little bit of water all mixed in a blender. And voila! A delicious, healthy dressing.
Recipe Tips
- You’ll need to soak the sweet potato first before you start baking them. This will help to release the starch which is the key to getting those crispy potatoes that we all love. They’ll need to soak for at least an hour, so it might be easy to do this step earlier in the day when you’ve got a bit of extra time.
- Once the sweet potato has had time to soak, dry them thoroughly with a clean tea towel. The more moisture you remove, the better. This will help with the crispiness.
- It’s easy to batch prep and make extra sweet potatoes for leftover lunches.
- These bowls can be assembled as mason jar salads for an easy meal prep idea.
- The taco seasoning mix and salad dressing can be substituted with store-bought versions to save time.
More Recipes
- Ground Turkey Sweet Potato Skillet is our most popular dinner recipe!
- Sheet Pan Sweet Potato Omelette is the perfect way to cook eggs to feed a crowd.
- Sweet Potato Kale Salad also uses an avocado dressing.
- Ground Beef Sweet Potato Skillet is an easy, all-in-one dinner, perfect for busy weeknights.
Did you love this sweet potato recipe? Be sure to leave a rating below!
Sweet Potato Taco Bowl
4.11 from 58 votes
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Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Soak Time:: 1 hour hour
Total Time: 2 hours hours 20 minutes minutes
Servings: 4 servings
Ingredients
- 1 large sweet potato - peeled and chopped (about 6 cups)
- 3-4 cups cooked rice
- 1 ½ cups black beans - drained and rinsed
- 1 cup canned corn - or frozen
- 1 cup grape tomatoes - sliced in half
- 2-4 limes - juiced
- ¼ cup chopped fresh parsley - or cilantro
Dressing:
- 1 ripe avocado
- 1 cup water
Spice Mix:
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
Sweet Potato Prep:
Wash, peel and chop the sweet potato into small cubes. Place in a bowl and cover with cold water. Let sit for 1 hour to release starch.
Drain and rinse sweet potato under cold water. Dry thoroughly with a towel.
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the spice mix: garlic powder, onion powder, dried parsley, paprika, cumin, salt and pepper. Toss together.
Spread the sweet potatoes on a baking sheet. Spray the potatoes with cooking spray and sprinkle 1 ½ tsp of the spice mix (save rest of seasoning for avocado dressing). Toss together.
Bake in the oven for 60 minutes, flipping them every 20 minutes. Bake until sides are golden brown and become crispy. Keep an eye on them in the last few minutes.
Rice Instructions:
While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.
Add 3-4 cups of cooked rice to a bowl, toss with lime juice and chopped parsley (or cilantro).
Dressing Instructions:
Add 1 ripe avocado, water, and the rest of spice mix to a blender. Blend for a few seconds until smooth and creamy.
Taco Bowl Assembly:
Add 1 or 1½ cups cooked rice to serving bowls. Arrange with ¼ cup black beans, ¼ cup corn, ¼ cup tomatoes and ½ cup sweet potatoes on top of rice. Sprinkle fresh parsley or cilantro if desired.
Drizzle avocado lime dressing on top of everything and sprinkle with extra lime juice. Season with salt and pepper. Serve and enjoy!
Recipe Notes:
- You’ll need tosoak the sweet potato first before you start baking them. This will help to release the starch which is the key to getting those crispy potatoes that we all love. They’ll need to soak for at least an hour, so it might be easiest to do this step earlier in the day when you’ve got extra time.
- Once the sweet potato has had time to soak,dry them thoroughlywith a clean tea towel. The more moisture you remove, the better. This will help with the crispiness!
- It’s easy to batch prep andmake extra sweet potatoesfor leftover lunches.
- These bowls can be assembled asmason jar saladsfor an easy meal prep idea.
- The taco seasoning mix and salad dressing can be substituted with store-bought versions to save time.
Nutrition
Calories: 418kcal | Carbohydrates: 75g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 397mg | Potassium: 906mg | Fiber: 13g | Sugar: 4g | Vitamin A: 8759IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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