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Hearty Sweet Potato Taco Bowl

Sweet Potato Taco Bowl

A vibrant and flavorful vegetarian bowl packed with spiced, roasted sweet potatoes, seasoned black beans, and fresh toppings, all brought together with a zesty lime crema.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 large sweet potatoes about 900g, peeled and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Black Beans
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 x 400g tin of black beans rinsed and drained
  • 50 ml water or vegetable stock
  • 1/2 tsp dried oregano
For the Lime Crema
  • 150 g soured cream or Greek yoghurt
  • 1 lime zest and juice
  • A pinch of salt
For Assembling the Bowls
  • 300 g cooked rice brown or white
  • 1 head of Little Gem lettuce shredded
  • 200 g sweetcorn tinned or frozen and thawed
  • 1 large tomato diced
  • 1 avocado sliced (optional)
  • Fresh coriander chopped (for garnish)

Method
 

  1. Preheat and Prepare Potatoes: Preheat your oven to 200°C (180°C fan). On a large baking tray, toss the cubed sweet potatoes with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure each piece is well-coated.
  2. Roast the Sweet Potatoes: Spread the potatoes in a single layer on the baking tray. What works best for me is ensuring they have plenty of space; if they're too crowded, they will steam instead of roast. Use two trays if necessary. Roast for 20-25 minutes, flipping halfway through, until they are tender and have golden, slightly crisp edges.
  3. Warm the Black Beans: While the potatoes are roasting, heat 1 tbsp of olive oil in a small frying pan over a medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  4. Simmer the Beans: Add the rinsed black beans, water (or stock), and dried oregano to the pan. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly reduced and the beans are heated through. Set aside.
  5. Mix the Lime Crema: In a small bowl, combine the soured cream, lime zest, and lime juice. Add a pinch of salt and stir until smooth. You can add a splash of water if you prefer a thinner consistency.
  6. Prepare the Toppings: While everything is cooking, get your toppings ready. Shred the lettuce, dice the tomato, slice the avocado, and chop the coriander.
  7. Assemble Your Taco Bowl: Once the potatoes are cooked, it’s time to build your bowls. Start with a base of warm rice in each bowl. Top with a generous portion of the roasted sweet potatoes, a spoonful of the black beans, and arrange the lettuce, sweetcorn, and tomato around the sides.
  8. Garnish and Serve: Finish your Sweet Potato Taco Bowl with a drizzle of the lime crema, a sprinkle of fresh coriander, and crumbled cheese and sliced avocado if you're using them. Serve immediately and enjoy!

Notes

For a vegan option, use a plant-based soured cream or yoghurt for the lime crema. Leftovers can be stored in an airtight container in the fridge for up to 3 days.