Easy, delicious, and vibrant Sweet Potato Taco Bowl! Take taco night up to the next level with this delicious and healthy meal!
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.
More healthy taco and sweet potato recipes:
Easy, delicious, and vibrant Sweet Potato Taco Bowl! Take taco night up to the next level with this delicious and healthy meal!
- 2 tbsp chili powder*
- 1 tbsp sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
- 1 tbsp ground cumin
- 2 tsp kosher salt (I use David's Kosher salt which is less salty than others. Cut in half until you're comfortable with the salt level).
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4-1/2 tsp cayenne powder (optional, very spicy)
- 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 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 medium avocado, sliced
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Preheat oven to 400° F.
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In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
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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.
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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, fresh corn (if using kernels from a cob) and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans and corn are heated through.
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To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
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Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).
* Chili powder in Canada is quite mild; my kid enjoy this amount of chili powder on their sweet potatoes. Have caution with the amount used in this recipe if a different brand and/or type of chili powder is used, especially when serving children.
Ingredients keep well and make for a delicious packed lunch the following day.
Enjoy! x0
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What a fun way to eat! I’ve never made a bowl for myself, but I love the concept. Especially because some of the elements can already be prepared. And I always have avocados on hand! Lovely. I told my daughter about you the other day – she has one two-year old who’s a real maniac, and I said, “I know a blogger who has twin toddlers!”
Your description of your grandson made me laugh Mimi! I think I got pretty lucky, all 3 of my girls are pretty awesome kids and I have a few people who help me care for them which makes life so much easier. I’m hoping this year will bring more baking with my twins now that they’re a bit older. Do you bake or cook with your grandchildren?
That is a gorgeous looking salad…errr…taco bowl 😉 . I would skip the meat and leave the sour cream, and enjoy this bowl forkful after forkful! Sooo yummy!
LOL! The meat was a nice change in texture, but you’re right, it’s not necessary unless you really want it. I don’t love sour cream, but I find with the sweet potatoes it was a great combo! Hope you’re not too jet lagged from your awesome trip!
Definitely getting added to my vegetarian rotation. Tacos (and its cousins) for life!
Yeah! That’s terrific!
Beautiful shot. Love the colors in this bowl.
Thank you!
This looks like a great work lunch! Man the seasoning on those sweet potatoes is phenomenal.
Great idea!! I’d love a salad like this for when I’m in the office. There’s something amazing about taco seasoning! Thanks for your note!
It’s easy to think of bowls as a “light” meal or even a specifically vegan one. I really like how you’ve made a hearty, healthy meal and presented it so well.
Thanks so much Amanda!! That’s exactly why I didn’t label it as a salad. It’s so hearty that it truly is a great meal.
We made this last night. Really nice, thank you for the suggestion! We had to put in in tortillas for my kids, who aren’t yet open to the idea of deconstructed burritos, but they’ll eat anything wrapped in a tortilla or flatbread.
My pleasure! I’m so glad your kids enjoyed it! It’s funny, one of mine is a segregated eater (likes everything really clearly separated) so that’s why mine are often presented as such. It’s great yours loves wraps! I’m hoping mine get into it a bit more as time goes on. Thanks so much for coming by and letting me know it worked out for you!
These would be great for Whole30, I’d just have to add more avocado, tomato, etc. instead of corn and beans but the sweet potato is genius!
It’s so good that it’s working out for most dietary restrictions!
My daughter made this for me for dinner night. It was delicious! She gave me leftovers to bring home that I am looking forward to having tomorrow. Thank you for a great new recipe.
Love this comment! There’s nothing like good food and family at the same table. Thank you so much for leaving me a comment!
I made this tonight and it was great. I served it over a bed of roasted riced cauliflower.
Nice! I always love getting extra vegetables in and I like the fact that you added some extra in your own way! Thanks for coming back and leaving a note!!
Thanks for sharing! How long can you freeze individual portions of this?
I would say 3 months or so. Perhaps a bit longer if you’re using a deep freeze versus a fridge freezer. Thanks for the great question!
I like eating potato (no, no…I don’t mean potato chips.) This recipe sounds great for the dinner. Thanks for sharing. I can’t wait to read more recipes 🙂
Thanks Stephanie. Yes, it’s a good one for supper and leftovers rock for school or work lunches the next day. I hope you get a chance to try it 🙂
First try, followed the recipe to the letter and it was DELICIOUS. Perfect balance between all the flavours, spice mix is perfect. Thanks!!
Hurrah! Thanks so much for the note and letting me know 🙂 Made my day!
We tried this and it was so delicious, we had to share it on our blog! Thanks for the recipe.
Thanks for making the recipe and this note! So glad you loved it <3
Looks amazing! What are the greens at approximately 11 o’clock in the bowl? English cucumbers?
You got it! Long English Cucumber, cut into quarters.
This is one of my very faaaaavourite dishes of yours. Both stunning and delicious.
Thanks so much! <3
Now THIS is my kind of taco bowl! I could eat this every day!
Me too! So yummy and satisfying 🙂
You’ve inspired me – I love taco bowls, but mine are always so basic lol. Love that you added sweet potatoes!
lol. Sweet potatoes are so good when taco-fied. We adore them. 🙂
I have made this several times and it is delicious. I love sweet potatoes with Tex-Mex flavorings.
Yay!!! So happy to hear that. Thanks Kristen!
I’m going to make this without the sweet potatoes tonight, but next time I’ll include them for sure! Will be delicious either way, I’m sure. Thank you for sharing and also for your beautiful photos! 🙂
My pleasure! Hope you enjoy it.
This is such a good recipe and is so simple. I just used leftover sweet potatoes baked w coconut oil and it was perfect 👍.
So happy to hear that! And I agree, it’s a great dish to repurpose vegetables.
Looks so delicious!! And thank you for the vegan options!😁
Pleasure!!!
This looks AMAZING! I recently made a Sweet Potato Power Bowl and have been on a sweet potato kick ever since then. I’ll definitely be making this ASAP!!!
Sounds lovely! It’s great that this dish combines the sweet potatoes and tacos into one delicious dish. 🙂
Made this for my girlfriend yesterday and she is totally in love with it, would like to thank you for the great recipe! !
Awesome! Glad she loved this Sweet Potato Taco Bowl!
WOW. This was SO GOOD!! the spices are amazing. loved it!!!
Woohoo! Glad you loved it and the spices. Thanks for the note.
My three kids love this recipe. Highly recommend!
Hurrah! So glad the kiddos are onboard. It’s fun to build your own (healthy) bowl for supper.
This has become one of my regular rotation! The first time I made it was WAYYYYY too salty, but I think maybe that’s because I use diamond crystal salt and I know there is a difference in saltiness. So now I halve the salt and I think I would use this taco seasoning in all my other taco recipes too. I’ve probably made it ten times so far and I love it just as much as day one. Thanks for a wonderful recipe!
Yes! I need to add that I use David’s Kosher Salt which is significantly less salty than any other salt out there. Thanks for this – I’ll add a note to the recipe.
I’ve never actually left a comment on a cooking blog before, but this was just so incredible! I doubled it to feed 6 adults and 2 kids, and it was perfect. Everyone loved it. Followed the recipe exactly, except I cut back on the chili powder because of the kids and put a bottle of hot sauce on the table. 🙂 DELICIOUS. And so pretty, too, with all of the colors! Will definitely make again. Thank you for the inspiration!
That’s great. I love the colours in this recipe as well. So happy every one enjoyed it.
I made this last night and really enjoyed it, but did have a question. You list 1 cup of corn canned or 2 ears of corn shucked and corn removed, but you don’t way how to prepare the fresh corn. I assuming it is slightly cooked, as canned corn is cooked, but wasn’t sure.
Thank you! I added the fresh corn to the recipe card. Glad you enjoyed the recipe.
Well done! Thank you so much for sharing this amazing and really tasty sweet potato taco bowl recipe! Will surely have this again, fam really loves it! Highly recommended!
So glad the entire family loves it!
There’s nothing not to like about this taco bowl recipe. It’s delicious, healthy and so easy to put together. We’ve added it to our favorite dinners list!
Great feedback – thanks!
What a great idea – a sweet potato taco bowl! We have some garden fresh sweet potatoes. Will be using them up in this recipe!
Fresh sweet potatoes?! Sounds so yummy!
so easy to make ! Thanks for sharing
Thank you so much for sharing this amazing sweet potato taco bowl recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Wow, this looks amazing! This is good as is, and I would even try it without the ground beef.
Hi Talaia, You’re welcome to adapt the recipe any way you see fit. It’s SO good with the ground beef and extremely popular.
Love this delicious Sweet Potato Taco Bowl, this one seems super delicious and amazing . Super excited to try this one , thanks for sharing this one with us . Will love to try this one .
I love that this has options and is still delicious! Personally I don’t eat meat or dairy. This is great!
Glad you like the adaptability of the recipe.
This Sweet Potato Taco Bowl recipe seems delicious and unique, super excited to try this one. Thanks for sharing this recipe with us, I was actually looking for same.
Such an amazing recipe using sweet potato as the core ingredient! Definitely making this one out tomorrow and enjoy this one for myself!
Hope you enjoy it!
The combination of hearty sweet potatoes, flavorful spices, and vibrant toppings creates a fiesta in every bite. The recipe is not only delicious but also easy to follow, making it a perfect addition to my weeknight dinner rotation
So glad you’re into this wholesome bowl recipe.
I love how easy to make this recipe. Just put all the ingredients together and it will give a delicious and healthy dish like this.
Yes! That’s the great part about it. Easy, healthy and oh so tasty.
I love making easy, quick yet delicious and healthy recipes like this. This is perfect for my diet!
It’s so yummy and I’m happy to hear it fits into your diet well.