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Sweet Potato Taco Bowl

This sweet potato taco bowl is great because it’s not only affordable, but filled with healthy ingredients, and really really delicious!

This yummy taco bowl is full of color – roasted sweet potato, corn, tomatoes, black beans, and parsley – all on a bed of brown rice.

A recipe that’s great to serve for lunch or dinner!

White bowl with rice, sweet potatoes, tomatoes, beans and corn with a fork, bowl of avocado dressing, fresh limes and another plate of the recipe beside it.

Easy, Affordable, Healthy Meal

One big goal for my family is to incorporate a lot more meatless meals into our weekly routine. Let’s be honest, good quality meat is expensive!

So to be able to eat less of it is nice for the budget. Plus, I love the idea of creating affordable dishes full of grains and colorful vegetables.

  • It’s a budget-friendly recipe that’s full of beautiful colors.
  • Although it might feel complicated, it’s actually super simple to make. Use canned corn and beans, a rice cooker, and roast the sweet potato.
  • Ingredients can easily be swapped for others that you already have in the fridge.
  • The avocado dressing is creamy and so simple. It’s made the same way you would make a smoothie.

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.

Recipe ingredients including bowl of rice, sweet potato, bowl of sliced grape tomatoes, bowl of black beans, corn, avocados, limes and spices.

Recipe Ingredients

SWEET POTATO: Grab a large sweet potato from the grocery store. Feel free to make extra for this recipe as the sweet potato will naturally shrink while baking.

RICE: A bed of rice is the base of this recipe. Brown rice, white rice or instant rice will work. The rice can be cooked on the stove, or in a rice cooker.

ADDITIONS: This bowl uses a combination of color ingredients including black beans, tomatoes, corn, and parsley (or cilantro).

DRESSING: This taco bowl needs a creamy dressing made from ripe avocado, water and taco seasonings.

Four images to make recipe: first is chopped sweet potato on a cutting board, second is a baking sheet with chopped raw sweet potato and cooking spray. Third is bow of rice with parsley. Fourth is full recipe with avocado dressing drizzled on top.

How To Make A Sweet Potato Taco Bowl

This colorful bowl requires a few different steps to prepare. It’s the perfect healthy dinner!

  1. Soak chopped sweet potato in water to release starch. Pat dry thoroughly, toss with spices then bake.
  2. Cook the rice on the stove or in a rice cooker. Mix rice with fresh lime juice and parsley.
  3. Blend avocado dressing according to the full recipe instructions below.
  4. Assemble rice, sweet potato, corn, black beans and tomatoes in a bowl. Drizzle avocado dressing overtop, serve and enjoy!

The avocado dressing is really simple to make! It’s a little different from the version I created for my 6 simple salad dressing recipes post – but just as tasty! 

In this version, you’ll be using the leftovers from the spice mix you prepared for the sweet potatoes, a ripe avocado, and a little bit of water all mixed in a blender. And voila! A delicious, healthy dressing.

A baking sheet with baked sweet potato cubes and a metal spatula.

Recipe Tips

  • You’ll need to soak the sweet potato first before you start baking them. This will help to release the starch which is the key to getting those crispy potatoes that we all love. They’ll need to soak for at least an hour, so it might be easy to do this step earlier in the day when you’ve got a bit of extra time.
  • 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.
  • It’s easy to batch prep and make extra sweet potatoes for leftover lunches.
  • These bowls can be assembled as mason jar salads for an easy meal prep idea.
  • The taco seasoning mix and salad dressing can be substituted with store-bought versions to save time.
Two sweet potato taco bowls with a small avocado dressing bowl beside them.

More Recipes

Did you love this sweet potato recipe? Be sure to leave a rating below!

Sweet Potato Taco Bowl

3.90 from 40 votes
Print Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Soak Time:: 1 hour
Total Time: 2 hours 20 minutes
Servings: 4 servings

Ingredients

  • 1 large sweet potato - peeled and chopped (about 6 cups)
  • 3-4 cups cooked rice
  • 1 ½ cups black beans - drained and rinsed
  • 1 cup canned corn - or frozen
  • 1 cup grape tomatoes - sliced in half
  • 2-4 limes - juiced
  • 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 sweet potato into small cubes. Place in a bowl and cover with cold water. Let sit for 1 hour to release starch.
    Two images: bowl of chopped sweet potato in water, and cutting board with chopped sweet potato and knife.
  • Drain and rinse sweet potato under cold water. Dry thoroughly with a towel.
    Strainer with chopped sweet potato and kitchen towel with chopped sweet potato inside.
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the spice mix: garlic powder, onion powder, dried parsley, paprika, cumin, salt and pepper. Toss together.
    Spice mix in a white bowl with a fork beside.
  • Spread the sweet potatoes on a baking sheet. Spray the potatoes with cooking spray and sprinkle 1 ½ tsp of the spice mix (save rest of seasoning for avocado dressing). Toss together.
    Two bowls of spices with measuring spoons. A baking sheet with raw chopped sweet potato and cooking spray.
  • Bake in the oven for 60 minutes, flipping them every 20 minutes. Bake until sides are golden brown and become crispy. Keep an eye on them in the last few minutes.
    Two images: raw chopped sweet potato and then cooked sweet potato.

Rice Instructions:

  • While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.
    Rice in a rice cooker.
  • Add 3-4 cups of cooked rice to a bowl, toss with lime juice and chopped parsley (or cilantro).
    Two images of a white bowl: first with rice and parsley on top, lime on side. Second is mixed parsley in rice.

Dressing Instructions:

  • Add 1 ripe avocado, water, and the rest of spice mix to a blender. Blend for a few seconds until smooth and creamy.
    Two images looking down at blender: first is ingredients dumped in, second is blended ingredients.

Taco Bowl Assembly:

  • Add 1 or 1½ cups cooked rice to serving bowls. Arrange with ¼ cup black beans, ¼ cup corn, ¼ cup tomatoes and ½ cup sweet potatoes on top of rice. Sprinkle fresh parsley or cilantro if desired.
    Two bowls of rice, sweet potato, black beans and corn.
  • Drizzle avocado lime dressing on top of everything and sprinkle with extra lime juice. Season with salt and pepper. Serve and enjoy!
    Sweet potato taco bowl with limes, a fork and dressing drizzled on top.

Recipe Notes:

  • You’ll need to soak the sweet potato first before you start baking them. This will help to release the starch which is the key to getting those crispy potatoes that we all love. They’ll need to soak for at least an hour, so it might be easiest to do this step earlier in the day when you’ve got extra time.
  • 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!
  • It’s easy to batch prep and make extra sweet potatoes for leftover lunches.
  • These bowls can be assembled as mason jar salads for an easy meal prep idea.
  • The taco seasoning mix and salad dressing can be substituted with store-bought versions to save time.
Nutrition
Calories: 418kcal | Carbohydrates: 75g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 397mg | Potassium: 906mg | Fiber: 13g | Sugar: 4g | Vitamin A: 8759IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 3mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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