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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.

Two plates of sweet potato taco bowl recipe with rice, black beans, corn, tomatoes and lime wedges. All drizzled with a salad 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 including bowls of rice, black beans, tomatoes, parsley, lime, canned corn, sliced avocado and bowl of spices.

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:

Three images grouped together of peeled, sliced and chopped sweet potatoes.

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.

Bowl of chopped sweet potato in water, chopped sweet potato on kitchen towel, and bowl of spices with a spatula.

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.

Four images together. First two are chopped sweet potato with spices. Second two are chopped sweet potato on a baking sheet.

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.

Three images, first is cooked rice, second and third are bowls of rice with parsley unmixed and then mixed.

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.

Four images of a plate, first with parsley rice, second with added chopped sweet potato, third with black beans and tomatoes added. Fourth with corn and sliced limes added.

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.

A blender with liquid, spices and avocado, first unmixed then blended to a creamy yellow color. Last image is sweet potato taco bowl drizzled with dressing. A bowl of dressing beside it.

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!

Two plates of sweet potato taco bowls with tomatoes, black beans, rice, corn and parsley, drizzled with dressing. A bowl of creamy dressing behind it.

Recipe Tips

  • Soaking sweet potatoes in cold water helps them to release the starch. This is key to getting crispy potatoes. These need to soak for at least an hour.
  • Once the sweet potato has had time to soak, dry them thoroughly with a clean tea towel. The more moisture you remove, the better. This will help with the crispiness.
  • If you’re planning on making this sweet potato taco bowl for dinner, it’s important to do a little prep in advance with your sweet potato, and possibly the rice. This eases the workload come dinner time.

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.

A plate with cubed sweet potatoes, black beans, corn, cherry tomatoes, lime wedges all on a bed of rice, drizzled with creamy avocado dressing.

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A bowl of sweet potato taco bowl with corn, black beanasm cherry tomatoes, limes and rice.

Sweet Potato Taco Bowl

4.14 from 61 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings

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

Dressing:

  • 1 ripe avocado
  • 1 cup water

Spice Mix:

Instructions

Sweet Potato Prep:

  • Wash, peel and chop the 3 cups of sweet potatoes into small cubes.
  • Place in a bowl and cover with cold water. Let sit for 1 hour to release starch. Drain and dry thoroughly with a towel.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
  • 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.
  • 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.
  • 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:

  • While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.
  • Add 3 cups of cooked rice to a bowl, toss with ¼ cup lime juice and ¼ cup chopped parsley.

Prep The Salad Bowls:

  • 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:

  • 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.
  • 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!

Recipe Notes:

  • Soaking sweet potatoes in cold water helps them to release the starch. This is key to getting crispy potatoes. These need to soak for at least an hour.
  • Once the sweet potato has had time to soak, dry them thoroughly with a clean tea towel. The more moisture you remove, the better. This will help with the crispiness.

Nutrition

Calories: 449kcal | Carbohydrates: 82g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 422mg | Potassium: 1028mg | Fiber: 13g | Sugar: 6g | Vitamin A: 14758IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 3mg

The nutritional information provided is an estimate and is per serving.

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