Do sweet potatoes go with tacos?

Yes, sweet potatoes pair beautifully with tacos, especially in a sweet potato taco bowl . Their natural sweetness contrasts well with bold spices like cumin, chili powder, and paprika. When roasted, sweet potatoes develop a caramelized edge that complements savory ingredients like black beans, avocado, and seasoned ground beef. This blend of flavors and textures adds depth to any taco-inspired dish.

Is eating one sweet potato a day too much?

Not at all—eating one sweet potato per day can be part of a healthy diet. Sweet potatoes are a wholesome source of complex carbohydrates, offering a high amount of fiber, potassium, antioxidants, and beta-carotene, which your body converts into Vitamin A. In the context of a sweet potato taco bowl , they provide complex carbs that help with sustained energy and fullness. However, balance is key. As with any food, variety in your diet is important to ensure you're getting a full spectrum of nutrients.

What veggies go in a taco bowl?

A sweet potato taco bowl offers room for a variety of fresh and cooked vegetables. Popular choices include: Cherry tomatoes or chopped tomatoes Corn (fresh, frozen, or canned) Shredded lettuce or romaine Sliced bell peppers Diced red onion Avocado or guacamole Cabbage (red or green) for slaw-style crunch These ingredients add color, crunch, and nutrition, creating a well-rounded meal.

How do you make sweet potatoes for a bowl?

To prepare sweet potatoes for a sweet potato taco bowl , start by peeling and dicing them into bite-sized cubes (about 1–2 inches). Toss them with a small amount of oil and season generously with a homemade spice mix featuring chili powder, cumin, smoked paprika, and salt. Roast at 400°F for 20 minutes or until they’re tender and caramelized. This method brings out their natural flavor while ensuring they hold up well in a bowl alongside other ingredients.

What sides go with taco bowls?

Taco bowls are versatile enough to be served with many sides. Some of the most popular options to serve alongside a sweet potato taco bowl include: Mexican rice or cilantro lime rice Refried beans or charro beans Chips and salsa or guacamole A crisp green salad or slaw Corn on the cob with lime and chili powder These pairings enhance the meal without overpowering the central flavors of the bowl.

What is in Taco Bell's veggie bowl?

While Taco Bell's veggie bowl changes occasionally, it typically includes ingredients like seasoned black beans, rice, lettuce, pico de gallo, guacamole, sour cream, and shredded cheese. Compared to a homemade sweet potato taco bowl , Taco Bell’s version uses processed components and lacks the depth of flavor from roasted sweet potatoes and custom spice blends. Making your bowl at home allows for better control over ingredients, freshness, and nutritional value.

How To Make Easy Sweet Potato Taco Bowl Recipe

Description

Bright, flavorful, and effortlessly delicious—this Sweet Potato Taco Bowl is a fresh twist on taco night! Packed with wholesome ingredients, it’s a satisfying and healthy meal you’ll want to make again and again.

Ingredients

Scale

2 tbsp chili powder
1 tbsp sweet smoked paprika (use hot smoked paprika if desired)
1 tbsp ground cumin
2 tsp kosher salt
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4–1/2 tsp cayenne powder (optional)
1 lb (454 grams) sweet potatoes, peeled and cut into 1–2” cubes
1 tbsp vegetable oil
1 lb (454 grams) extra lean ground beef
1 (14 oz / 330 ml) can black beans, drained and rinsed
1 cup corn (canned or fresh kernels from 2 ears of corn)
1 pint cherry tomatoes, halved (or 2 large tomatoes chopped)
1 medium avocado, sliced

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Instructions

Preheat oven to 400°F (204°C).
Mix the seasoning blend in a small bowl: chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne (optional).
Toss sweet potatoes with vegetable oil and half of the seasoning blend. Spread them on a baking sheet and roast for 15–20 minutes or until fork-tender.
In a skillet, cook the ground beef over medium-high heat for 5–7 minutes until fully browned. Drain excess fat if needed.
Add black beans, corn, and the remaining seasoning to the skillet. Stir well to combine and cook until heated through, about 3–5 minutes.
Assemble your bowls with roasted sweet potatoes, seasoned beef and beans, cherry tomatoes, avocado, and any optional toppings (lettuce, sour cream, lime, feta, etc.).

Serve immediately or store components separately for meal prep.

Notes

Pros (Positive Notes)

High in fiber and nutrients
Customizable for dietary needs (vegetarian, gluten-free)
Great for meal prep or leftovers
A balanced mix of protein, carbs, and healthy fats
Flavorful and satisfying

Cons (Negative Notes)

Roasting and cooking components separately take some time
Not ideal for people to avoid nightshades (due to spices and tomatoes)

Prep Time: PT15M
Cook Time: PT25M
Category: Main Course
Cuisine: American