Sweet Potato Taco Bowls with Black Beans and Creamy Avocado is a delightful, vibrant dish that brings together the earthy sweetness of roasted sweet potatoes, the hearty goodness of black beans, and the creamy, rich texture of avocado. This plant-based meal is not only packed with flavor but also rich in nutrients, making it a great option for a healthy and satisfying dinner. The combination of various textures and flavors ensures a tasty experience, and it’s also a versatile recipe where you can play with spices and toppings. Whether you are looking to impress guests at a dinner party or just want a quick, nutritious meal on a busy weeknight, this dish will not disappoint.
Ingredients:
For the sweet potatoes:
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
For the black beans:
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1/2 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt to taste
For the creamy avocado sauce:
– 2 ripe avocados
– 1/2 cup Greek yogurt (or dairy-free alternative)
– 1 garlic clove, minced
– Juice of 1 lime
– 2 tablespoons fresh cilantro, chopped
– Salt and pepper to taste
Additional toppings:
– Fresh cilantro, chopped
– Diced red onion
– Crumbled feta or cotija cheese (optional)
– Lime wedges
– Sliced jalapeños (optional)
– Cooked quinoa or rice for serving (optional)
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.
Step 2:
While the sweet potatoes are roasting, prepare the black beans. Heat a tablespoon of olive oil in a medium pan over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the black beans, cumin, chili powder, paprika, and a pinch of salt. Cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and seasoned well. Remove from heat and set aside.
Step 3:
Next, prepare the creamy avocado sauce. In a medium bowl, mash the ripe avocados with a fork until smooth. Add the Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir everything together until you have a smooth, creamy sauce. Taste and adjust seasoning if necessary by adding more lime juice or salt. Set aside.
Step 4:
Now it’s time to assemble the taco bowls. Start by adding a base of cooked quinoa or rice (if using) into your bowls. Layer the roasted sweet potatoes and black beans over the base. Drizzle a generous amount of creamy avocado sauce over the top.
Step 5:
Finish the taco bowls with your favorite toppings. Add chopped fresh cilantro, diced red onion, crumbled feta or cotija cheese, and sliced jalapeños for some heat. Serve with lime wedges on the side for an extra zing.
Variation:
There are numerous ways to make this Sweet Potato Taco Bowl your own. If you’re looking for more protein, you can add grilled chicken or ground beef seasoned with taco spices. For a vegan version, skip the yogurt in the avocado sauce or replace it with a dairy-free alternative like coconut or cashew yogurt. If you’re a fan of grains, consider swapping quinoa or rice for farro, barley, or cauliflower rice for a lower-carb option. For a more indulgent version, drizzle some chipotle mayo over the bowl, or add roasted corn, pickled jalapeños, or sliced radishes for extra crunch.
Cooking Note:
When roasting sweet potatoes, make sure they are spread in an even layer on the baking sheet, without overcrowding. This ensures they get crispy on the outside while staying soft inside. You can also switch up the seasoning for the sweet potatoes by adding chili powder or cinnamon for a unique flavor twist. If you like a spicier dish, feel free to toss in cayenne pepper or a few dashes of hot sauce into the black bean mixture.
Serving Suggestions:
These Sweet Potato Taco Bowls are versatile and can be served in a variety of ways. You can serve the ingredients separately, buffet style, so everyone can customize their bowl according to their taste. These taco bowls pair wonderfully with a side of tortilla chips and salsa, or even guacamole for a more filling meal. For a drink pairing, consider a refreshing lime agua fresca, or a cold beer like a light Mexican lager. For dessert, something simple like a fruit salad with lime and chili powder or some churros with dipping chocolate could be a fun and festive end to the meal.
Tips:
1. Meal Prep-Friendly: This recipe is perfect for meal prepping. Roast a big batch of sweet potatoes and make the black beans ahead of time. Store them separately in airtight containers, and they’ll last for up to four days in the refrigerator. The avocado sauce can be made ahead too but is best enjoyed within two days to keep its freshness.
2. Spice it Up: Feel free to add more heat by using chipotle peppers in the avocado sauce or adding hot sauce to the black beans. The dish is quite flexible, so you can adjust the spice levels according to your preference.
3. Balanced Texture: For extra crunch, consider adding toasted pumpkin seeds or sunflower seeds on top of the bowl. Their nutty flavor complements the creamy avocado and roasted sweet potatoes perfectly.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per serving, estimates based on 4 servings):
Calories: 450
Protein: 10g
Sodium: 600mg
FAQs:
Can I use canned sweet potatoes instead of fresh ones?
While canned sweet potatoes can save time, they tend to be softer and might not roast as well as fresh ones. Roasting fresh sweet potatoes gives the best texture, with crispy edges and a tender inside.
What can I substitute for black beans?
If you’re not a fan of black beans, you can substitute them with pinto beans, chickpeas, or even lentils. Each brings its own flavor profile and texture, but they’ll all work wonderfully in the dish.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to four days. For the best texture, store the components separately (sweet potatoes, black beans, and avocado sauce). Reheat the sweet potatoes and beans in the microwave or on the stovetop and top them with fresh avocado sauce when ready to eat.
Can I make the dish ahead of time for a party?
Absolutely! You can roast the sweet potatoes and cook the black beans in advance. Store them in airtight containers in the fridge, and then just warm them up before serving. Prepare the avocado sauce fresh or up to a day before the event, and assemble everything just before serving.
Can I freeze this recipe?
While the black beans and roasted sweet potatoes freeze well, the avocado sauce does not freeze effectively due to its creamy texture. You can freeze the beans and potatoes in separate freezer-safe containers for up to 2 months and make the avocado sauce fresh when you’re ready to eat.
Conclusion:
Sweet Potato Taco Bowls with Black Beans and Creamy Avocado is the perfect example of a hearty yet healthy meal that doesn’t skimp on flavor. Packed with the vibrant colors of roasted sweet potatoes, rich and creamy avocado sauce, and the wholesome satisfaction of black beans, this dish is a delightful symphony of textures and tastes. Its flexibility allows for endless variations, so you can easily tailor it to your preferences, dietary needs, or what you have in the pantry. Whether you’re cooking for yourself or serving a crowd, these taco bowls are sure to impress with their bold flavors and nourishing ingredients. Enjoy!
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Sweet Potato Taco Bowls with Black Beans and Creamy Avocado
- Total Time: 45 minutes
Ingredients
Ingredients:
For the sweet potatoes:
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
For the black beans:
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1/2 small onion, diced
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt to taste
For the creamy avocado sauce:
– 2 ripe avocados
– 1/2 cup Greek yogurt (or dairy-free alternative)
– 1 garlic clove, minced
– Juice of 1 lime
– 2 tablespoons fresh cilantro, chopped
– Salt and pepper to taste
Additional toppings:
– Fresh cilantro, chopped
– Diced red onion
– Crumbled feta or cotija cheese (optional)
– Lime wedges
– Sliced jalapeños (optional)
– Cooked quinoa or rice for serving (optional)
Instructions
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.
Step 2:
While the sweet potatoes are roasting, prepare the black beans. Heat a tablespoon of olive oil in a medium pan over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the black beans, cumin, chili powder, paprika, and a pinch of salt. Cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and seasoned well. Remove from heat and set aside.
Step 3:
Next, prepare the creamy avocado sauce. In a medium bowl, mash the ripe avocados with a fork until smooth. Add the Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir everything together until you have a smooth, creamy sauce. Taste and adjust seasoning if necessary by adding more lime juice or salt. Set aside.
Step 4:
Now it’s time to assemble the taco bowls. Start by adding a base of cooked quinoa or rice (if using) into your bowls. Layer the roasted sweet potatoes and black beans over the base. Drizzle a generous amount of creamy avocado sauce over the top.
Step 5:
Finish the taco bowls with your favorite toppings. Add chopped fresh cilantro, diced red onion, crumbled feta or cotija cheese, and sliced jalapeños for some heat. Serve with lime wedges on the side for an extra zing.
Notes
When roasting sweet potatoes, make sure they are spread in an even layer on the baking sheet, without overcrowding. This ensures they get crispy on the outside while staying soft inside. You can also switch up the seasoning for the sweet potatoes by adding chili powder or cinnamon for a unique flavor twist. If you like a spicier dish, feel free to toss in cayenne pepper or a few dashes of hot sauce into the black bean mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Sodium: 600mg
- Protein: 10g