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This sweet potato taco bowl recipe is a flavorful, healthy twist on taco night. These bowls are packed with perfectly seasoned sweet potatoes, taco meat, avocado and a creamy cilantro sauce. And the best part is that they’re easy, making them perfect for busy weeknights!
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Why you’ll love these bowls
These easy sweet potato taco bowls are made with simple, healthy ingredients like fiber-rich sweet potatoes, lean ground turkey, and nutrient-dense leafy greens. They’re simple, they’re quick, they’re customizable, and they’re delicious. What more could you ask for!
As a dietitian I love how balanced this meal is- they have the perfect amount of carbohydrates, protein and healthy fats, so it’s going to keep you full and satisfied! And most importantly, they’re absolutely packed with flavor (the creamy sauce- incredible).
If you’re like me and you love anything taco-inspired, you’ll have to try these recipes too:
These bowls are also meal prep friendly which is always a bonus. You can prep these ahead and then separate them into containers for an easy lunch ready to go all week!
Ingredients
- Ground turkey or ground chicken: Lean ground meat like ground chicken or ground turkey is one of my favorite easy proteins. You can also use lean ground beef if you prefer!
- Sweet potatoes: Sweet potatoes are high in fiber and vitamins for a great carbohydrate option for these bowls.
- Black beans: Black beans are one of my favorite additions to taco bowls because they add plant-based protein and fiber.
- Spices: You’ll need taco seasoning for the meat and then a combination of garlic powder, onion powder, paprika, chili powder and salt for the roasted sweet potatoes. You can use store-bought or homemade taco seasoning- Siete taco seasoning is my favorite.
- Oil: You’ll need some oil to cook the taco meat and roast the sweet potato. I prefer to use olive oil or avocado oil.
- Leafy greens: Leafy greens add fiber, nutrients and volume to these bowls. I like to use baby romaine, spring mix, or even baby kale or baby spinach.
- Cilantro: If you’re not a cilantro fan you can omit it, but I love the fresh herby flavor that it adds to these bowls!
- Cherry tomatoes: Cherry tomatoes add sweetness, color and an extra boost of vitamin C!
- Avocado: Creamy avocado adds healthy fats and fiber to these bowls and compliments the other taco flavors perfectly.
You can serve with jalapeños, limes, pico de gallo, or any of your favorite taco toppings!
Garlic lime yogurt sauce ingredients
- Plain Greek yogurt: Plain Greek yogurt is a great high protein base for dressings because it is similar to sour cream, just a little healthier. I prefer full-fat but any will work.
- Mayonnaise: A little bit of mayo adds that classic creamy sauce flavor without needing to be the entire base.
- Cilantro: Cilantro brightens up this sauce but can be omitted if you’re not a big fan.
- Garlic: Fresh garlic is a must in fresh dressings if you ask me! I like to use a microplane to save mincing time.
- Lime juice: Lime juice adds acid and citrus flavor to pull this sauce together.
- Cumin + salt: Cumin and salt adds flavor and rounds out the flavors.
How to make sweet potato taco bowls
Step 1: Preheat oven to 425 degrees and prepare a baking sheet with parchment paper.
Step 2: Add sweet potatoes to the baking sheet in an even layer. Drizzle with 1 tbsp olive oil, garlic powder, onion powder, paprika, chili powder and salt. Toss gently to evenly coat the sweet potatoes with the oil and seasonings (clean hands work great for this step). Roast for about 25-30 minutes, stirring the potatoes halfway through until crispy on the outside and soft on the inside.
Step 2: Start the taco meat. Heat 1 tbsp oil in a large skillet over medium heat. Add meat and break up with wooden spoon as it cooks for about 5 minutes. Add taco seasoning and stir to combine. Continue cooking on medium heat until fully cooked through, about 10 minutes.
Step 3: Prepare your sauce. In a small bowl add plain Greek yogurt, mayo, cilantro, garlic, lime juice, cumin and salt.
Step 4: Whisk until combined. Add 1 tbsp at a time of milk if you’d like a thinner sauce.
Step 5: When sweet potatoes are finished roasting, remove from the oven and allow to cool slightly before assembling your bowls.
Step 6: To each bowl add: 1-2 cup greens, ¼ of the taco meat, ¼ of the avocado slices, ¼ cup cherry tomatoes, ¼ cup black beans, ¼ of the roasted sweet potato cubes, and fresh cilantro. Drizzle generously with garlic lime yogurt sauce and enjoy!
How to store
Store leftovers in airtight containers in the fridge for up to 4 days. I recommend storing the meat and sweet potatoes together, and the fresh veggies together since you won’t want to heat those up.
You can keep avocado slices looking fresh by adding a squeeze of lime juice or slicing them right before serving.
Variations
- Use any meat you like. You can use ground turkey, ground beef, ground chicken or even chicken breast or sliced steak.
- Add tofu or a cup of edamame for a vegetarian version of this bowl.
- Make it cheesy! Add a sprinkle of Mexican cheese or crumbled Cotija cheese.
- Add jalapeños, hot sauce, red pepper flakes or even chili crunch for a spicy version.
- Swap the sweet potatoes for white or brown rice for a different carb option. You can even add cauliflower rice or sliced bell peppers for more veggies!
- Add cooked corn for a bit more sweetness and more fiber to your bowl- slice kernels from fresh corn right off the cob or cook from frozen.
- Serve with tortilla chips on the side for scooping or crushed on top.
- Put your bowl ingredients into taco shells or soft tortillas for easy sweet potato tacos!
More Mexican-inspired dishes you’ll love
- Taco Potato Casserole
- Elote Pasta Salad
- Tacos with Peppers
- Taco Rice Bowl
- Cheesy Taco Rice
- Greek Yogurt Taco Sauce
- Taco Ground Beef Salad
Sweet Potato Taco Bowl
Ingredients
- 2 tbsp olive oil, divided
- 1 lb ground turkey, or ground chicken
- 1 packet taco seasoning, about 3 tbsp
- 2 sweet potatoes, peeled and diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/8 tsp salt
- 1 can black beans, rinsed and drained
- 4 cups leafy salad greens
- 1 bunch cilantro, washed and roughly chopped
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
Cilantro lime dressing
- 1 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp cilantro, very finely chopped
- 2 cloves garlic, very finely minced or microplaned
- 2 tbsp lime juice
- 1/2 tsp cumin
- 1/4-1/2 tsp salt
- milk to thin if desired, 1 tbsp at a time
Instructions
- Preheat oven to 425 degrees and prepare a baking sheet with parchment paper.
- Add sweet potatoes to the baking sheet in an even layer. Drizzle with 1 tbsp olive oil, garlic powder, onion powder, paprika, chili powder and salt. Toss gently to evenly coat the sweet potatoes with the oil and seasonings (clean hands work great for this step). Roast for about 25-30 minutes, stirring the potatoes halfway through until crispy on the outside and soft on the inside.
- Next, start the taco meat. Heat 1 tbsp oil in a large skillet over medium heat. Add meat and break up with wooden spoon as it cooks for about 5 minutes. Add taco seasoning and stir to combine. Continue cooking on medium heat until fully cooked through, about 10 minutes.
- While the sweet potatoes are roasting and meat is cooking, prepare your sauce. In a small bowl add plain Greek yogurt, mayo, cilantro, garlic, lime juice, cumin and salt. Whisk until combined. Add 1 tbsp at a time of milk if you’d like a thinner sauce.
- Finally, assemble your taco bowls! To each bowl add: 1-2 cup greens, ¼ of the taco meat, ¼ of the avocado slices, ¼ cup cherry tomatoes, ¼ cup black beans, ¼ of the roasted sweet potato cubes, and fresh cilantro. Drizzle generously with garlic lime yogurt sauce and enjoy!
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
