Sweet Potato Taco Bowl

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This sweet potato taco bowl is filled with healthy ingredients, and it’s really really delicious! It’s full of color including roasted sweet potato, corn, tomatoes, black beans, and parsley – all on a bed of rice, and drizzled with creamy avocado dressing.

Sweet Potato Taco Bowl Overview

This is a vegetarian budget-friendly recipe that’s full of beautiful colors. Although the recipe might feel complicated, it’s actually super simple to make. I’ve used canned corn, canned beans, a rice cooker, and baked sweet potatoes.

First the sweet potato is chopped and soaked in cold water (to remove the starch), then baked in the oven. Next the rice is cooked and tossed with parsley and lime juice. A healthy creamy salad dressing is made using avocado and spices in a blender. After that, everything is assembled into the bowls.

The flavors are light and refreshing. You can make 2 large servings with this recipe (which are very filling) or 4 smaller servings depending on how hungry you are.

Recipe Ingredients

• 3 cups sweet potatoes – peeled and chopped
• 3 cups cooked rice
• 1 ½ cups black beans – drained and rinsed
• 1 cup canned corn – or frozen
• 1 cup cherry tomatoes – sliced in half
• ¼ cup lime juice
• ¼ cup chopped fresh parsley – or cilantro

Salad Dressing:

• 1 ripe avocado
• 1 cup water

Taco Spice Mix:

• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp cumin
• ½ tsp dried parsley
• ½ tsp salt
• ¼ tsp ground black pepper

How To Make A Sweet Potato Taco Bowl

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

Sweet Potato Prep:

STEP 1: Wash, peel and chop the 3 cups of sweet potatoes into small cubes.

STEP 2: Place in a bowl and cover with cold water. Let sit for 1 hour to release starch. Drain and dry thoroughly with a towel.

STEP 3: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.

STEP 4: In a small bowl, combine the taco spice mix: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried parsley, ½ tsp paprika, ½ tsp cumin, ½ tsp salt and ¼ tsp ground black pepper. Toss together.

STEP 5: Add 3 cups chopped sweet potatoes to a bowl along with 1 ½ tsp of the taco spice mix (save the rest for the dressing). Toss everything together.

STEP 6: Spread the seasoned sweet potatoes on the prepared baking sheet. Bake in the oven for 40 minutes, flipping halfway through. Bake until the sides are golden brown and become crispy.

Cook The Rice:

STEP 7: While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.

STEP 8: Add 3 cups of cooked rice to a bowl, toss with ¼ cup lime juice and ¼ cup chopped parsley.

Prep The Salad Bowls:

STEP 9: Add 1 or 1½ cups cooked rice to serving bowls. Arrange with ½ cup sweet potatoes, ¼ cup black beans, ¼ cup tomatoes, ¼ cup corn on top of rice. Sprinkle more fresh parsley and lime wedges if desired.

Make The Dressing:

STEP 10: Add 1 ripe avocado, 1 cup water and the rest of the taco spice mix to a blender. Blend for a few seconds until smooth and creamy.

STEP 11: Use a spoon to drizzle the avocado dressing over top of the salad bowls. Squeeze with extra lime juice (optional) and season with salt and pepper (also optional). Serve and enjoy!

How To Store Leftovers

I recommend eating these the same day that you make them. If not, try to store the rice and sweet potato separately so that they can be reheated. The vegetables will begin to soften after a day stored in the fridge. Leftover dressing can be used on salads, chicken and pasta.

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