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Easy & Healthy Roasted Sweet Potato Taco Bowls: Perfect for Weeknight Dinner and Meal Prep

A vibrant sweet potato taco bowl featuring seasoned ground meat, bright orange sweet potato chunks, corn, and topped with sour cream, avocado, and cilantro.
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Make this flavorful sweet potato taco bowl for a satisfying, healthy weeknight dinner or easy meal prep. This recipe features seasoned roasted sweet potatoes with your choice of ground meat or black beans, topped with fresh ingredients.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound ground beef or turkey (or 1 (15-ounce) can black beans, rinsed and drained for vegetarian option)
  • 1 tablespoon taco seasoning (low sodium preferred)
  • 1/2 cup water
  • 4 cups cooked brown rice or quinoa (for base)
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 cup salsa or pico de gallo
  • 1 avocado, sliced or diced
  • 1/2 cup shredded cheese (optional)
  • 1/4 cup plain Greek yogurt or sour cream (optional)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and slightly caramelized.
  4. While the potatoes roast, prepare your protein. If using meat, brown the ground beef or turkey in a skillet over medium heat. Drain any excess fat. Stir in the taco seasoning and water. Simmer for 5 minutes until the liquid reduces slightly. If using black beans, heat them in the skillet with the taco seasoning and water until warmed through.
  5. Assemble the bowls. Divide the cooked rice or quinoa among four bowls.
  6. Top the base evenly with the roasted sweet potatoes, seasoned meat or beans, and corn kernels.
  7. Add your desired toppings: salsa, avocado slices, cheese, and a dollop of Greek yogurt or sour cream.
  8. Garnish with fresh cilantro and serve immediately. These bowls are great for meal planning and can be prepped ahead of time.

Notes

  • For a high-protein option, consider adding 1/2 cup of low-fat cottage cheese as a topping.
  • If you are focusing on meal planning for the week, store the cooked components separately and assemble just before eating to keep toppings fresh.
  • This recipe is naturally gluten free if you skip any pre-mixed taco seasonings that contain wheat fillers.
  • You can substitute the rice/quinoa base with cauliflower rice for a lower-carbohydrate option, similar to some keto meal plan delivery services.

Nutrition

Find it online: https://blissbatter.com/sweet-potato-taco-bowl-recipe/