Sweet Potato Taco Bowls
Shake up taco night with these vegetarian sweet potato taco bowls, packed with nutritious and flavorful ingredients the whole family will love. Or go the classic route with our sweet potato and black bean tacos!
Ingredients
- 2 medium sweet potatoes peeled and diced into half inch cubes
- 15 ounce canned black beans drained and rinsed
- ½ cup frozen whole kernel corn defrosted
- 2 small anaheim peppers sliced thin into 2 inch long strips
- 2 small jalapenos diced
- ½ medium red onion diced
- 1 medium red bell pepper diced
- 1 tablespoon cooking olive oil
- 2½ tablespoons Taco Seasoning
- ½ medium lime juiced
- 3 pinches sea salt
- 4 servings Cilantro Lime Rice made with brown rice
- ½ cup Avocado Cilantro Lime Crema
Instructions
- Start by heating oil in a large sauté pan over medium-high heat. Add the sweet potatoes and about 3 pinches of salt and cook until caramelized, about 10 to 15 minutes.
- Once the sweet potatoes are caramelized, turn the heat to medium and cover. Cook for an additional 5 minutes or until the potatoes are just tender, stirring once or twice to ensure even cooking.
- When the sweet potatoes are tender, remove the lid, reduce the heat further to medium-low, and add the peppers, onion, and an extra splash of oil. Sprinkle with the taco seasoning and sauté until the peppers and onions are softened, about 5 minutes.
- Stir in the black beans and corn and cook for 2 to 3 minutes until warmed through.
- Season with lime juice and serve the mixture over cilantro lime rice, topped with avocado crema, cotija cheese, and fresh cilantro.
Notes
Substitutions: If you aren’t a fan of anything spicy in your meals, you can leave out the jalapenos and Anaheim peppers. You can either add more bell pepper to replace them or just simply forego them.
We use frozen corn for this recipe, but you can also use fresh or canned corn. We love having frozen corn in the freezer as an easy ingredient for many different recipes, like our black bean and corn salsa. If you’re using fresh corn, boil or roast it ahead of time, and then slice off the kernels with a sharp knife.
Finally, we recommend making our taco seasoning, cilantro lime rice, and avocado cilantro lime crema from scratch! The flavor is so delicious and they're much healthier than store bought alternatives. But you can always use store-bought to simplify this recipe if you wish.
Storing and reheating leftovers: Store leftovers in the fridge in an airtight container for up to 5 days. To reheat, microwave single servings for about 2 minutes, stirring halfway through, and top with fresh crema, cotija cheese, and cilantro.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 94g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 1028mg | Potassium: 1129mg | Fiber: 17g | Sugar: 9g | Vitamin A: 18715IU | Vitamin C: 69mg | Calcium: 130mg | Iron: 6mg
