Description
Sweet Potato Taco Bowl is an easy, high‑protein dinner that combines roasted sweet potatoes, seasoned ground beef, creamy avocado, black beans, corn, and fresh cherry tomatoes for a colorful, nutritious meal. This recipe delivers bold taco flavors without the tortilla, making it perfect for quick weeknight meals or meal‑prep lunches. With simple spices like chili powder, oregano, and a hint of cayenne, you’ll enjoy a satisfying, balanced bowl that feeds four hungry eaters Taste the goodness now!
Ingredients
Scale
- 1 lb ground beef, lean
- 2 medium sweet potatoes, peeled and cubed
- 1 avocado, medium, diced
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 pint cherry tomatoes, halved
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried oregano
- 1/4 tsp cayenne pepper
- 2 tbsp chili powder
- 2 tsp kosher salt
- 2 tbsp olive oil
- Fresh ground pepper, to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper; roast 25‑30 minutes.
- 2. Heat oil in skillet, brown ground beef, add garlic powder, onion powder, oregano, chili powder, cayenne, and salt; cook until done.
- 3. Warm black beans and corn together in a saucepan.
- 4. Assemble bowls: layer roasted sweet potatoes, beef, beans, corn, cherry tomatoes, and avocado.
- 5. Serve warm and enjoy.
Notes
- For extra heat
- add a dash of hot sauce or sprinkle turkey pepperoni. Store components separately for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, sautéing
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Sweet Potato Taco Bowl, easy taco bowl recipe, healthy dinner ideas, high protein meals, meal prep bowls, quick weeknight dinner, avocado black bean bowl