Description
A vibrant, nutrient-packed taco bowl featuring roasted sweet potatoes, seasoned ground beef, black beans, corn, and fresh toppings—perfect for weeknights, meal prep, or customizable family dinners.
Ingredients
- Roasted Sweet Potatoes:
- 1 lb sweet potatoes, peeled and cubed (½-inch)
- 1 tbsp olive or vegetable oil
- 2 tbsp taco seasoning (half of blend below)
- Homemade Taco Spice Mix:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch cayenne pepper (optional)
- Taco Meat & Veggie Mix:
- 1 lb extra-lean ground beef
- 1 (14 oz) can black beans, drained & rinsed
- 1 cup corn kernels
- Remaining taco seasoning
- Fresh Toppings:
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
- Sliced green onion
- Optional: sour cream, feta, jalapeños, hot sauce, shredded lettuce
Instructions
- Prep & roast: Preheat oven to 400°F (200°C). Toss sweet potatoes with oil and half the taco seasoning. Spread on parchment-lined sheet. Roast 15–20 min, stirring halfway, until tender and golden.
- Cook meat: In a skillet over medium-high, brown ground beef (5–7 min). Drain excess fat.
- Combine: Add black beans, corn, and remaining taco seasoning to beef. Cook 2–3 min until heated through.
- Assemble: Divide sweet potatoes and beef mixture into bowls. Top with tomatoes, avocado, cilantro, green onion, and optional extras.
- Finish: Squeeze lime juice over top and serve immediately.
Notes
- Cut sweet potatoes evenly for uniform roasting.
- Don’t overcrowd the baking sheet—space ensures crisp edges.
- For vegetarian: swap beef for lentils, tofu, or extra beans.
- Prep ahead: store components separately for up to 2 days.
- Add fresh toppings just before serving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking & Stovetop
- Cuisine: Mexican-American