Are sweet potato taco bowls healthy?

Yes, sweet potato taco bowls are a nutritious meal choice. They’re packed with complex carbohydrates, fiber, and essential vitamins from sweet potatoes. Combined with lean protein, beans, and fresh greens, these bowls offer a balanced meal that supports energy and satiety.

Can I make sweet potato taco bowls ahead of time?

Yes! You can prepare sweet potato taco bowls in advance. They’re a fantastic choice for anyone looking to simplify their weekly meal planning. Just cook the components—roasted sweet potatoes, taco-seasoned meat, and the sauce—ahead of time and store them separately in the fridge. When you’re ready to eat, simply reassemble your bowl with fresh toppings for a delicious and convenient meal.

How do I store leftover sweet potato taco bowls?

Store leftovers in airtight containers. If you’ve already assembled the bowls, separate the wet ingredients (like sauce or tomatoes) from the dry ones to prevent sogginess. Properly stored, sweet potato taco bowls last up to 4 days in the refrigerator.

Can I use pre-cooked sweet potatoes?

Yes, using pre-cooked sweet potatoes can save time. Just reheat them in the oven or air fryer before adding them to your sweet potato taco bowls for the best texture and flavor.

Can I make sweet potato taco bowls in an air fryer?

Definitely! The air fryer is a fantastic tool for getting crispy sweet potatoes in less time. Toss diced sweet potatoes with oil and seasonings, then cook them in the air fryer at 400°F for about 15–18 minutes, shaking halfway through.

Easy Sweet Potato Taco Bowls with Zesty Cilantro Lime Sauce

Description

These sweet potato taco bowls combine savory taco-seasoned meat, perfectly roasted sweet potatoes, and crisp veggies, all topped with a creamy cilantro lime sauce. A wholesome, customizable meal prep favorite!

Ingredients

Scale

For the Bowl:

2 tbsp olive oil, divided

1 lb ground turkey or chicken

1 packet taco seasoning (about 3 tbsp)

2 sweet potatoes, peeled and diced into ½-inch cubes

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp chili powder

⅛ tsp salt

1 can black beans, rinsed and drained

4 cups leafy greens (spinach, arugula, or mixed greens)

1 large avocado, sliced

1 cup cherry tomatoes, halved

1 bunch cilantro, chopped (for garnish)

For the Zesty Cilantro Lime Sauce:

1 cup plain Greek yogurt

2 tbsp mayonnaise

3 tbsp finely chopped cilantro

2 garlic cloves, minced

2 tbsp lime juice

½ tsp cumin

¼–½ tsp salt

Milk to thin (as needed, 1 tbsp at a time)

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Instructions

Preheat oven to 425°F and line a baking tray with parchment paper.
Season sweet potatoes: In a bowl, toss diced sweet potatoes with 1 tbsp olive oil, garlic powder, onion powder, paprika, chili powder, and salt.
Roast for 25–30 minutes, stirring halfway through, until golden and crispy.
Cook taco meat: In a skillet, heat 1 tbsp oil, add ground turkey, and break it apart as it cooks. Once no longer pink, add taco seasoning and stir. Simmer for 5–10 minutes.
Make sauce: Whisk together Greek yogurt, mayo, cilantro, garlic, lime juice, cumin, and salt. Add milk as needed to thin.
Assemble the bowls: In each bowl, layer 1–2 cups greens, taco meat, roasted sweet potatoes, black beans, tomatoes, avocado, and fresh cilantro.
Drizzle with sauce and enjoy immediately!

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner, Lunch, Meal Prep
Method: Roasting, Sautéing, Assembling
Cuisine: Mexican-Inspired, Tex-Mex

Nutrition

Calories: 526 kcal