Sweet Potato Taco Bowls – Wholesome, Colorful, and Easy to Love
Wholesome taco bowls made with roasted sweet potatoes, seasoned protein, and fresh toppings over rice or quinoa. A customizable, veggie-packed dinner or meal prep favorite.
Ingredients
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2–3 medium sweet potatoes, peeled and cubed
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2 tbsp olive oil
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1 tsp chili powder
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½ tsp cumin
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½ tsp smoked paprika
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Salt and pepper
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1 can black beans (or 1 lb ground turkey, chicken, or beef)
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1 cup dry rice or quinoa
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Optional toppings: avocado, cabbage, salsa, cilantro, lime, Greek yogurt
Instructions
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Preheat oven to 425°F. Toss sweet potatoes with oil and spices. Roast 25–30 mins.
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Cook rice or quinoa per package directions.
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Heat beans with cumin, garlic powder, and lime. Or cook ground meat with taco seasoning.
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Assemble bowls: grains, sweet potatoes, protein, and toppings of choice.
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Serve warm with lime wedges and hot sauce if desired.
Notes
Make ahead for 4 days of meal prep. Use cauliflower rice or lettuce for low-carb version. Swap beans for tofu or lentils for plant-based variation.