There’s something so fulfilling about making tacos for supper. For me, it’s most likely the variety and large amounts of nutritious vegetables I can easily put into the meal without too much fuss from the crowd at the dinner table and the ability to change the protein to suit whatever I may have on hand. In this Sweet Potato Taco Bowl, the focus is on easy to love vegetables, black beans and a small amount of ground beef. Although basically a salad, I felt like I’d be cheating you with how satisfying and filling it is so I decided to call it a bowl.
We are taco lovers over here and since I have this adversity to never making (many) recipes more than a couple of times, taco night is an evolution in this house. One easy way to mix up tacos is to switch up an ingredient and take away the taco. Everyone still gets all the vibrant flavours they love, but without getting bored (because a toddler might be able to eat mac and cheese like it’s going out of style, their ability to love all vegetables all the time is slim). I like coming up with recipes like this so we all get more exposure to vegetables; it truly is all about eating the rainbow and so many vegetables are packed into this Sweet Potato Taco Bowl.
Incredibly quick and easy to whip together, making it perfect for busy weeknights or one of those days where you don’t think you have longer than 15 minutes of hands on time for a meal. The sweet potatoes take a bit of time to bake, but it’s in the oven so toss them in some seasoning, set the timer on the microwave and don’t bother them till they’re done doing their thing. I didn’t add a dressing to this bowl. The taco seasoning on the sweet potatoes, beans and beef in combination with avocado and sour cream make the dish feel like it has a dressing without actually having any additional oil added in.
Looking for a vegetarian or vegan option? Skip the beef and sour cream … sweet potatoes contain some iron and with the beans the meat is mostly there to satisfy my husband’s carnivorous side and to get more iron into my kids since they don’t love beans (doesn’t stop me from trying at least once a week!). As with all tacos to date, my kids loved most of the dish, besides the beans of course.
Yields 4 servings
Sweet Potato Taco Bowls for a quick and easy supper the whole family will love!
5 minPrep Time
20 minCook Time
25 minTotal Time
5 based on 1 review(s)
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tsp kosher salt
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4-1/2 tsp cayenne pepper (optional)
- 1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2" cubes (approx.)
- 1 tbsp vegetable oil
- 1 lbs (454 grams) extra lean ground beef
- 1 x 14 oz (330 ml) can black beans, drained and rinsed
- 1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
- 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
- 1 avocado, sliced
- Optional additional garnishes, sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.
- Preheat oven to 400° F.
- In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
- Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.
- Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.
- To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
- Serve with any desired optional garnishes.
Ingredients keep well and make for a delicious packed lunch the following day.