Sweet Potato Taco Bowls are a deliciously healthy and filling dinner idea perfect for busy weeknights or meal prepping. These taco protein bowls combine roasted sweet potatoes with seasoned ground meat, fresh toppings, and a creamy cilantro lime sauce for a meal that’s full of fiber, protein, and vibrant flavors. If you’re looking for nutritious dinner ideas with sweet potato that satisfy your cravings and support healthy dining, this recipe is a winner.
Why You’ll Love Sweet Potato Taco Bowls
This recipe is a fantastic option for those who want a balanced, easy, and flavorful protein bowl. Here’s why:
- Packed with fiber and protein, it’s ideal for healthy dinner recipes with sweet potato.
- A comforting low-carb sweet potato recipe that doesn’t sacrifice taste or satisfaction.
- Perfect for meal prep and can be customized with your favorite taco toppings.
- A great option for family dinners or dining hall meal inspiration.
- Pairs well with cozy soups like the Loaded Baked Potato Soup for a complete meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lb ground beef or turkey
- 2 tbsp taco seasoning
- ½ cup black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh or frozen)
- Toppings: diced avocado, shredded lettuce, chopped cilantro, diced tomatoes, lime wedges
- Creamy cilantro lime sauce (blend cottage cheese or Greek yogurt, lime juice, cilantro)
Step-by-Step Instructions
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes or until tender and golden.
- While sweet potatoes roast, brown ground beef in a skillet over medium heat. Add taco seasoning and some water; simmer until thickened. Stir in black beans and corn, cooking until heated through.
- Prepare the cilantro lime sauce by blending cottage cheese or Greek yogurt with lime juice and chopped cilantro until smooth.
- Assemble bowls: layer roasted sweet potatoes, taco meat mixture, and fresh toppings. Drizzle with the creamy cilantro lime sauce. Serve with lime wedges on the side.
How to Serve Sweet Potato Taco Bowls
Sweet potato taco bowls shine as a wholesome weeknight dinner or a meal prep favorite. Serve them with:
- Fresh lime wedges and extra cilantro for garnish.
- A side of warm tortillas or chips to scoop up the filling.
- Our Roasted Butternut Squash Soup for a comforting, seasonal starter.
- Add extra protein such as grilled chicken or black beans to satisfy hunger.
- Customize toppings with salsa, guacamole, or a sprinkle of cheese for more flavor layers.
How to Store Sweet Potato Taco Bowls
- Store components separately across airtight containers in the refrigerator for up to 3 days to keep freshness and texture.
- Assemble bowls fresh to avoid sogginess in the sweet potatoes and toppings.
- Reheat the meat and sweet potatoes gently in the microwave or stovetop before assembling.
- Prepare the cilantro lime sauce fresh or keep refrigerated for up to 2 days.
Tips to Make Sweet Potato Taco Bowls
- Use medium-firm sweet potatoes for even roasting.
- Don’t skip tossing sweet potatoes in spices and olive oil—this adds a deep, smoky flavor.
- Make the cilantro lime sauce creamy by blending cottage cheese or yogurt smoothly.
- Add green onions, jalapeños or hot sauce if you crave extra heat and crunch.
- For extra fiber, add cooked quinoa or brown rice to your bowl.
- Pair with a side of our Moist and Cozy Banana Nut Bread as a sweet finish to your meal.
Variations of Sweet Potato Taco Bowls
- Use ground turkey, chicken, or plant-based meat alternatives instead of beef.
- Swap black beans for pinto or kidney beans, or omit for lower carbs.
- Make it vegetarian with grilled veggies and beans, skipping meat entirely.
- Add corn salsa, roasted peppers, or pickled onions for varied textures and flavors.
- Customize creamy sauce with avocado or chipotle for smoky twists.
FAQs
Q1: Can I make this recipe vegan?
Yes! Use plant-based meat or skip the meat and load up on beans and veggies. Swap dairy-based sauce for avocado or cashew-based dressing.
Q2: Is this recipe gluten-free?
Absolutely, it’s naturally gluten-free if you use gluten-free taco seasoning and toppings.
Q3: Can I meal prep Sweet Potato Taco Bowls?
Yes! Roast sweet potatoes and cook meat in advance, store separately, and assemble fresh each day.
Q4: How can I make this dish lower in carbs?
Reduce or omit beans and corn, increase leafy greens and protein, and limit taco shells or chips on the side.
Final Thoughts
Sweet Potato Taco Bowls are an easy, nutritious, and vibrant way to enjoy all the flavors of taco night with a healthy twist. They’re perfect for those seeking protein bowls that are both satisfying and wholesome. For more recipes that complement this meal beautifully, try our hearty Loaded Baked Potato Soup or the comforting Creamy White Chicken Chili.
Follow me on Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Sweet Potato Taco Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sweet Potato Taco Bowls with roasted sweet potatoes, seasoned taco meat, beans, corn, and creamy cilantro lime sauce—an easy healthy protein bowl perfect for dinner.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 lb ground beef or turkey
- 2 tbsp taco seasoning
- ½ cup black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh or frozen)
- Toppings: diced avocado, shredded lettuce, chopped cilantro, diced tomatoes, lime wedges
- Creamy cilantro lime sauce (blend cottage cheese or Greek yogurt, lime juice, cilantro)
Instructions
1. Preheat oven to 400°F. Toss sweet potatoes in olive oil, smoked paprika, chili powder, salt, and pepper, roast for 25-30 minutes until tender.
2. Brown ground meat in skillet, add taco seasoning and water, simmer until thickened. Stir in black beans and corn.
3. Blend cottage cheese or Greek yogurt with lime juice and cilantro for sauce.
4. Assemble bowls with roasted sweet potatoes, taco meat mixture, toppings, and drizzle with cilantro lime sauce. Serve with lime wedges.
Notes
Store components separately in airtight containers for up to 3 days.
Assemble fresh to maintain texture.
Reheat meat and sweet potatoes gently before serving.
Cilantro lime sauce keeps for 2 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roast, Sauté
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg