This Sweet Potato Taco Bowl is one of those meals that feels cozy and fresh at the same time. It’s colorful, filling, and packed with flavor. The sweet roasted potatoes, warm taco meat, and cool toppings all come together in the best way. It’s easy enough for a weeknight and tasty enough to make again and again.
Servings: 4 bowls
Total Time: 40 minutes
What You’ll Need
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning
- ½ cup water
- 2 cups cooked white rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- ½ cup diced red onion
- 1 avocado, sliced
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Why I Love This Recipe
The first time I made this bowl, I was trying to use up sweet potatoes in my kitchen. I tossed them with olive oil and roasted them, then built a taco bowl around them. One bite in, and I knew this was staying in my dinner rotation.
I love how every bite has something different—sweet, savory, creamy, and fresh. It feels like comfort food but still bright and colorful.
Here’s why I keep coming back to it:
- It’s a full meal in one bowl.
- The flavors balance each other perfectly.
- You can prep parts ahead of time.
- It looks beautiful without much effort.
Why This Recipe Works (Quick Science)
Roasting sweet potatoes at high heat helps caramelize their natural sugars. That’s what gives you those crispy edges and deep flavor.
Cooking the ground beef with taco seasoning and water lets the spices bloom and coat every bite. The rice and beans add starch and protein, which makes the bowl filling and balanced.
You get sweet from the potatoes, salty and savory from the beef, creamy from the avocado and sour cream, and a pop of acid from the lime. That balance is what makes it so satisfying.
Pro Tips
- Cut the sweet potatoes into even 1-inch cubes so they cook at the same speed.
- Don’t overcrowd the baking sheet. Spread the sweet potatoes out so they roast, not steam.
- Warm the rice before building your bowls so everything stays hot.
- Squeeze fresh lime juice right before serving for the best flavor.
Tools You’ll Need
- Cutting board
- Sharp knife
- Large baking sheet
- Large skillet
- Wooden spoon or spatula
- Measuring spoons and cups
- Mixing bowls
Substitutions and Variations
- Use ground turkey or ground chicken instead of ground beef.
- Swap white rice for brown rice or cauliflower rice.
- Add salsa or pico de gallo for extra flavor.
- Use Greek yogurt instead of sour cream.
- Make it vegetarian by skipping the meat and doubling the beans.
Make Ahead Tips
Roast the sweet potatoes and cook the beef up to 3 days ahead. Store them in separate containers in the fridge. Reheat before building your bowls. Rice and beans can also be cooked ahead and reheated.
Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 425°F. Toss 2 sweet potatoes (cut into 1-inch cubes) with 1 tablespoon olive oil, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Spread in a single layer on a baking sheet. Roast for 20–25 minutes until tender and lightly browned on the edges.
Step 2: Cook the Taco Meat
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 pound ground beef and cook for 6–8 minutes until browned. Stir in 1 packet taco seasoning and ½ cup water. Simmer for 3–4 minutes until thickened.
Step 3: Warm the Rice and Beans
Add 2 cups cooked white rice, 1 cup black beans (drained and rinsed), and 1 cup corn to a saucepan. Heat for 3–5 minutes until warmed through.
Step 4: Prep the Toppings
Dice ½ cup red onion, slice 1 avocado, and chop ¼ cup cilantro. Measure ½ cup shredded cheddar cheese, ½ cup sour cream, and juice of 1 lime.
Step 5: Assemble the Bowls
Divide the rice mixture into 4 bowls. Top with roasted sweet potatoes, taco meat, red onion, avocado, cheddar cheese, sour cream, cilantro, and a squeeze of lime.
Macros Information (Per Serving, Approximate)
- Calories: 650
- Protein: 32g
- Carbohydrates: 65g
- Fat: 30g
- Fiber: 10g
Common Mistakes
- Cutting sweet potatoes too large so they don’t cook through.
- Skipping the step of simmering the taco meat with water, which helps the seasoning stick.
- Overcrowding the baking sheet, which makes the potatoes soft instead of crispy.
- Adding avocado too early if making ahead, which can cause browning.
What to Serve With
- Tortilla chips and salsa
- A simple green salad
- Fresh fruit
- Sparkling water with lime
Leftovers and Storage
Store leftovers in airtight containers in the fridge for up to 4 days. Keep toppings like avocado and sour cream separate if possible. Reheat the rice, beans, sweet potatoes, and beef in the microwave or on the stove before adding fresh toppings.
FAQ
Can I make this vegetarian?
Yes. Skip the ground beef and use extra black beans or add sautéed peppers and onions.
Can I freeze it?
You can freeze the cooked beef and roasted sweet potatoes. Do not freeze the fresh toppings.
Is this spicy?
It depends on your taco seasoning. Use mild if you prefer less heat.
Conclusion
This Sweet Potato Taco Bowl is simple, colorful, and packed with flavor. It’s the kind of meal that looks impressive but is easy to pull together. Give it a try, make it your own with your favorite toppings, and come back to share how it turned out for you. I’d love to hear what you added to your bowl.
