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Sweet Potato Taco Bowl
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Spiced with southwest flavor, this taco bowl is loaded with sweet potato chips, black beans, corn, and roasted vegetables!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: main
Keyword: Sweet Potato Taco Bowl
Servings: 4 Servings
Calories: 300kcal
Author: Tikare

Ingredients

Roasted Sweet Potato Chips and Vegetables

  • 1 medium Roasted Sweet Potato Chips and Vegetables thinly sliced into rounds
  • 1 Sweet pepper (orange, yellow, or red) sliced
  • 1 Zucchini sliced into rounds
  • 1 tbsp Olive Oil
  • 1/2 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp pepper
  • pinch of salt

Seasoned Beans

  • 1½ cups cooked black beans (or 1 can, drained and rinsed)
  • ¾ cup corn (fresh or frozen)
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro

Bowl Base

  • 4 cups fresh greens (spinach or lettuce)
  • 1 Fresh Tomatoes diced

Optional Creamy Topping

  • ½ cups Crema, yogurt sauce, avocado sauce, or dairy-free alternative

Instructions

  • Preheat Oven: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  • Heat Beans & Corn: Add black beans and corn to a saucepan. Heat on medium until warm. Remove from heat and stir in lime juice and cilantro.
  • Prep Vegetables: Slice sweet potato, zucchini, and pepper into similar-sized pieces to ensure even cooking.
  • Season Vegetables: Place vegetables in a bowl. Drizzle with olive oil. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat evenly.
  • Roast: Spread vegetables in a single layer on the pan. Bake for 15 minutes. Flip and bake another 15 minutes, until tender and lightly browned.
  • Build the Bowls: Add greens to each bowl. Top with roasted vegetables.
    Spoon beans and corn over the top. Add diced tomato and your creamy topping.

Notes

Doneness Cues

  • Sweet potato should bend easily, but shouldn't be mushy.
  • Pepper edges should be wrinkled.
  • There should be no water pooling on the pan.

Notes (Important Success Tips)

  • A Crowded pan leads to soggy vegetables.
  • Mix spices with oil first to prevent bitterness.
  • Add the sauce last to prevent the greens from wilting.

Nutrition (Per Serving - Approximate)

  • Calories: ~300 kcal
  • Protein: 12 g
  • Carbohydrates: 48 g
  • Fiber: 11 g
  • Fat: 8 g
  • Sugar: 9 g
  • Sodium: ~340 mg
(Calculated from USDA averages for listed ingredient quantities and aligns with the original ~300 kcal estimate).

Nutrition

Calories: 300kcal