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Ultimate Healthy Sweet Potato & Black Bean Taco Bowl with Creamy Cilantro-Lime Dressing

A vibrant sweet potato taco bowl featuring roasted sweet potatoes, black beans, corn, rice, avocado slices, and a creamy green dressing.
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You can make this vibrant, wholesome sweet potato taco bowl for an easy weeknight dinner that fuels your body. It features smoky roasted sweet potatoes, seasoned black beans, and a bright cilantro-lime dressing for satisfying flavor.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 cup cooked cilantro-lime rice (for base)
  • 1/2 cup salsa or pico de gallo
  • 1 avocado, sliced or diced
  • 1/4 cup chopped fresh cilantro
  • For the Dressing: 1/2 cup plain Greek yogurt (or vegan sour cream), 2 tablespoons lime juice, 1/4 cup chopped cilantro, 1 tablespoon water, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and slightly caramelized.
  4. While the potatoes roast, prepare the dressing. Whisk together the Greek yogurt, lime juice, chopped cilantro, water, and salt in a small bowl until smooth. Add more water if you need a thinner consistency.
  5. In a small saucepan or microwave-safe bowl, warm the black beans and corn together until heated through. Season lightly with salt if desired.
  6. Assemble your bowls. Place a serving of cilantro-lime rice in the bottom of each bowl.
  7. Top the rice with a portion of the roasted sweet potatoes, the warm black bean and corn mixture, salsa, and sliced avocado.
  8. Drizzle generously with the creamy cilantro-lime dressing and sprinkle with fresh cilantro before you serve.

Notes

  • For a high-protein option, you can mix 1/2 pound of seasoned ground turkey or beef into the warm black beans and corn mixture.
  • If you skip the rice, this makes a great gluten-free bowl.
  • You can prepare the roasted sweet potatoes and the dressing ahead of time for quick assembly on busy weeknights.

Nutrition

Find it online: https://yumdrizzle.com/sweet-potato-taco-bowl-recipe/