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Overhead shot of a Sweet Potato Taco Bowl with sweet potatoes, corn, beans, guacamole, and lettuce.

Sweet Potato Taco Bowls

A simple and flavorful vegetarian taco bowl featuring roasted sweet potatoes, black beans, corn, and a creamy avocado dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
For the Bowls
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 4 cups lettuce chopped
For the Avocado Dressing
  • 1 avocado ripe
  • 1/4 cup cilantro fresh
  • 2 tablespoons lime juice
  • 2 tablespoons water or more, to thin
  • 1 clove garlic
  • 1/4 teaspoon salt

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, and cumin on a baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the sweet potatoes are roasting, prepare the avocado dressing. Combine the avocado, cilantro, lime juice, water, garlic, and salt in a blender. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
  4. Assemble the bowls. Divide the chopped lettuce among four bowls. Top with the roasted sweet potatoes, black beans, and corn.
  5. Drizzle with the avocado dressing and serve.

Notes

Feel free to add other toppings like salsa, shredded cheese, or a dollop of sour cream.