Sweet Potato Taco Bowl
Warm spiced roasted sweet potatoes, black beans, and rice come together with fresh toppings like avocado, cotija, and lime for a colorful, filling vegetarian bowl.
Equipment
- baking sheet
- Parchment paper
- Small pot (for beans)
- Large mixing bowl
- Cutting board
Ingredients
- 2 large sweet potatoes peeled and diced, about 4 cups
- 1 can 15 oz black beans, drained and rinsed
- 2 cups cooked white or brown rice
- 2 cups romaine lettuce shredded
- 1 cup cherry tomatoes halved
- ¼ cup red onion diced
- 1 medium avocado sliced
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
- Sour cream or crema for topping
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- 1 lime cut into wedges
Instructions
- Season and Roast the Sweet PotatoesIn a large mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt until every cube is evenly coated. Spread the seasoned sweet potatoes in a single layer on a parchment lined baking sheet, leaving a bit of space between the pieces so they roast rather than steam.Roast until the sweet potatoes are tender on the inside and caramelized around the edges, stirring only once halfway through.
- Warm the Beans and Rice, Then Prep the ToppingsWhile the sweet potatoes roast, warm the black beans in a small pot over low heat and fluff the cooked rice with a fork.Use this time to halve the cherry tomatoes, dice the red onion, slice the avocado, and shred the romaine lettuce so everything is ready to assemble as soon as the sweet potatoes come out of the oven.
- Assemble and Top the BowlsDivide the rice, black beans, and roasted sweet potatoes among serving bowls, arranging each in its own section.Add the shredded lettuce, cherry tomatoes, and red onion around the edges, then finish with sliced avocado, crumbled cotija, a dollop of sour cream, and a scatter of fresh cilantro. Serve each bowl with a fresh lime wedge on the side.
Notes
- Cut the sweet potatoes into similarly sized cubes so they roast evenly and finish at the same time.
- Let the diced tomatoes sit at room temperature briefly before serving for the best flavor.
- Warm the rice and beans separately right before assembling so the bowl stays hot where it matters most.
- A squeeze of fresh lime juice right before serving brightens every single component in the bowl.
- Resist the urge to stir the sweet potatoes too often while roasting, since letting them sit undisturbed is what creates those caramelized edges.