Sweet Potato Taco Bowl: On a rainy October afternoon I bundled up, pulled a tray of roasted sweet potatoes from the oven, and built a bowl that tasted like a cozy sweater — this Sweet Potato Taco Bowl has been a reader favorite ever since.
Introduction
There’s something about warm spices, syrupy roasted sweet potatoes, and bright lime that makes this Sweet Potato Taco Bowl perfect for chilly nights and weekend meal prep. Readers keep coming back because it balances sweet, savory, and crunchy textures in a single, comforting dish. If you love hearty bowls with seasonal flavor, you might also enjoy this loaded potato taco bowl for another family-friendly option.
Ingredients for the Sweet Potato Taco Bowl
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 cup cooked black beans (or 1 can, drained and rinsed)
- 1/2 lb ground turkey, seasoned and cooked
- 1/4 cup red onion, thinly sliced
- 1 cup shredded romaine or mixed greens
- 1/2 cup corn kernels (fresh or defrosted)
- 1 avocado, sliced or mashed
- Lime wedges and chopped cilantro, for serving
- Optional crunchy topping: pepitas or toasted chopped pecans
If you enjoy plant-forward bowls, check out this twist on legumes and sweet potatoes with the sweet potato and black bean bowls.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes: Roast for 20–25 minutes, stirring halfway through, until edges are caramelized and potatoes are tender. Roasting is the key to sweet, slightly crisp cubes that make the Sweet Potato Taco Bowl sing.
- Cook the protein: While the potatoes roast, brown the ground turkey in a skillet over medium-high heat with a pinch of salt and remaining chili powder. Drain any excess liquid and set aside. For a different protein approach, see this recipe for gluten-free taco bowls with ground turkey.
- Warm the beans and corn: In a small pan, warm the black beans and corn together with a squeeze of lime and a sprinkle of cumin for 3–4 minutes.
- Assemble the bowls: Layer greens in bowls, add roasted sweet potatoes, the seasoned turkey, beans and corn, sliced avocado, red onion, and a handful of pepitas. Finish with a drizzle of yogurt-lime sauce or your favorite salsa and garnish with cilantro and lime wedges.
Tips for success
- Evenly sized cubes: Cut sweet potatoes into uniform pieces so they roast evenly.
- High heat roasting: A hotter oven creates caramelization — don’t be afraid to go up to 425°F.
- Flavor boost: Toast spices briefly in the oil before tossing with potatoes to wake up their aroma.
- Make it meal-prep friendly: Roast a double batch and store portions for up to four days. For more ways to use roasted sweet potatoes in breakfast or brunch, try these healthy ideas like healthy sweet potato hash browns.
- Beginner-friendly swaps: Use pre-cooked rotisserie-style turkey pieces or canned beans to save time.
Possible variations
- Gluten-free: This Sweet Potato Taco Bowl is naturally gluten-free when you stick to plain spices and corn-based toppings; add gluten-free tortilla chips for crunch and see more ideas in our sheet-pan sweet potato and veggie hash.
- Vegetarian: Replace ground turkey with spiced lentils or extra black beans.
- Streusel topping: For a fall-forward crunch, mix chopped nuts, oats, a touch of maple syrup, and cinnamon to create a savory-sweet streusel that toasts in the oven for 5–7 minutes and adds an unexpected texture.
- Dairy-free: Swap yogurt sauce for a cashew crema or a simple lime vinaigrette.
Storage recommendations
- Fridge: Store components separately in airtight containers for up to 4 days—roasted sweet potatoes, cooked protein, and beans keep best when not mixed.
- Freezer: Freeze roasted sweet potatoes and cooked turkey in meal-sized portions for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 375°F oven for 8–10 minutes or in a skillet for best texture. If microwaving, sprinkle a few drops of water over the sweet potatoes to retain moisture.
Conclusion
This Sweet Potato Taco Bowl is both simple enough for weeknights and special enough for a cozy weekend gathering. For another take and more inspiration, try the original Sweet Potato Taco Bowl recipe on My Kitchen Love which inspired many readers to customize and fall in love with this seasonal favorite.
FAQs
Q1: What is a Sweet Potato Taco Bowl?
A1: A Sweet Potato Taco Bowl layers roasted sweet potatoes with seasoned protein (like ground turkey), beans, greens, avocado, and toppings for a balanced, taco-inspired bowl without tortillas.
Q2: Can I make this Sweet Potato Taco Bowl ahead of time?
A2: Yes—roast the sweet potatoes and cook the protein ahead. Store components separately in the fridge for up to 4 days and assemble just before serving to keep textures fresh.
Q3: Is this Sweet Potato Taco Bowl healthy?
A3: Absolutely—this bowl provides fiber, protein, healthy fats, and vitamins from sweet potatoes and veggies. You can adjust portions and toppings to suit dietary needs.
Q4: How do I keep the sweet potatoes from getting soggy?
A4: Roast at high heat until caramelized, avoid overcrowding the pan, and store roasted cubes separately from sauces and avocado until ready to serve.
Sweet Potato Taco Bowl
Ingredients
For the roasted sweet potatoes
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- to taste Salt and pepper
For the protein and toppings
- 1 cup cooked black beans (or 1 can, drained and rinsed)
- 1/2 lb ground turkey, seasoned and cooked
- 1/4 cup red onion, thinly sliced
- 1 cup shredded romaine or mixed greens
- 1/2 cup corn kernels (fresh or defrosted)
- 1 avocado, sliced or mashed
- Lime wedges and chopped cilantro, for serving
- Optional crunchy topping: pepitas or toasted chopped pecans
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer.
Cooking
- Roast the sweet potatoes for 20–25 minutes, stirring halfway through, until edges are caramelized and potatoes are tender.
- While the potatoes roast, brown the ground turkey in a skillet over medium-high heat with a pinch of salt and remaining chili powder. Drain any excess liquid and set aside.
- In a small pan, warm the black beans and corn together with a squeeze of lime and a sprinkle of cumin for 3–4 minutes.
Assembly
- Layer greens in bowls, add roasted sweet potatoes, the seasoned turkey, beans and corn, sliced avocado, red onion, and a handful of pepitas. Finish with a drizzle of yogurt-lime sauce or your favorite salsa and garnish with cilantro and lime wedges.