This Taco Bowl with sweet potatoes is a vibrant, protein-packed meal prep option layered with ground beef, black beans, corn, and creamy avocado. It’s flavorful, filling, and easy to customize for lunches or weeknight dinners.
If you love taco recipes, try my Cheesy Taco Rice and Chicken Taco Soup next!
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Easy Taco Bowls
This sweet potato taco bowl recipe is my busy weeknight go-to. They’re protein-packed, fun to assemble, and easy to customize with a variety of toppings and add-ons.
It’s a fiesta in a bowl that works for the whole family. I like to prep the components ahead of time, so putting everything together is a breeze during the week. Whether you’re meal prepping or planning a quick dinner, this recipe is so easy to make and even easier to love!
What is a Taco Bowl?
A taco bowl is a deconstructed taco served in a bowl, often layered with seasoned meat, beans, veggies, and toppings like salsa or sour cream. It’s everything you’d expect from your favorite restaurant—whether it's Chipotle or Taco Bell—just without the tortilla. My version lets you enjoy all the classic flavors in a more customizable, fork-friendly way.
Ingredients
- Sweet potatoes: These form the base of the bowl and add a naturally sweet, hearty bite that pairs well with the savory toppings. Roasting them brings out their flavor and gives them those crispy edges everyone loves.
- Olive oil: Helps the sweet potatoes roast evenly and gets the seasonings to stick for maximum flavor in every bite.
- All-purpose seasoning or seasoned salt: A quick way to add depth without needing a bunch of individual seasonings—perfect for keeping things simple but tasty.
- Chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, salt & pepper: These spices work together to give the beef and sweet potatoes that classic taco flavor—smoky, savory, and just the right amount of heat.
- Ground beef: It’s the main source of protein here and makes the bowl hearty and satisfying. Plus, it soaks up all those spices beautifully.
- Tomato sauce: Adds moisture and richness to the ground beef, turning it into a flavorful, saucy taco filling.
- Black beans: A plant-based protein boost that also adds creaminess and a little extra fiber to keep you full.
- Corn: Brings a sweet, slightly crisp contrast that plays really well with the other textures in the bowl.
- Avocado: Creamy, cool, and rich—it balances the heat and adds a touch of indulgence without much effort.
- Tomatoes and red onion: These fresh toppings add a juicy crunch and brightness that cuts through the heavier elements.
- Lime juice and cilantro: A final squeeze and sprinkle wake everything up and make the whole bowl taste fresh and vibrant.
Optional Taco Bowl Toppings
Totally customizable—these extras let you make each bowl exactly how you like it.
- Shredded cheese
- Sour cream
- Salsa
- Taco sauce
How to Make a Taco Bowl
See recipe card for ingredient quantities and full instructions.
Roast the Sweet Potatoes
Start by preheating your oven or air fryer to 425°F (220°C). In a large bowl, toss your diced sweet potatoes with olive oil, all-purpose seasoning, chili powder, cumin, paprika, and a good pinch of salt and pepper.
Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through.
We want them golden brown and crispy on the edges. This gives your sweet potato taco bowl its perfect base.
Cook the Ground Beef
While the sweet potatoes are roasting, heat a skillet over medium heat and cook the ground beef until browned, breaking it into small pieces as it cooks. If there’s excess grease, go ahead and drain it.
Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, pepper, and half a can of water.
Then let it simmer for 2–3 minutes until thick and saucy—this is the flavorful core of your beef taco bowl.
Assemble Your Taco Bowls
To build your bowls, start with a scoop of roasted sweet potatoes, then pile on the saucy ground beef.
Add black beans, corn, avocado slices, diced tomatoes, and red onion.
Finish it off with a squeeze of lime, a sprinkle of cilantro, and any favorite toppings like cheese, sour cream, or salsa—each sweet potato taco bowl is fully customizable and packed with flavor.
Pro Tips for Making the Best Taco Bowls
- Cut the sweet potatoes evenly. This helps them cook at the same rate and ensures a consistent texture throughout the bowl.
- Flip the sweet potatoes halfway through roasting. It helps them brown on all sides and prevents any pieces from burning.
- Drain excess grease from the ground beef. This keeps your beef taco bowl from turning out too oily or heavy.
- Simmer the beef long enough for the flavors to meld. Just a couple of minutes helps the sauce thicken and soak into the meat for maximum flavor.
- Use fresh toppings to balance the richness. Ingredients like lime juice, red onion, and avocado add brightness and keep the bowl from feeling too heavy.
- Customize your toppings. This recipe is super flexible—add hot sauce, shredded cheese, or even a fried egg if you’re feeling extra.
Storage and Meal Prep
Let the components cool completely, then store them in separate airtight containers in the fridge for up to 4 days.
For Meal Prep: Portion the roasted sweet potatoes, ground beef, and toppings (except avocado and fresh herbs) into individual containers. Add avocado and fresh toppings just before eating to keep everything fresh.
To Reheat: Reheat the sweet potatoes and beef in the microwave or a skillet until warmed through. This sweet potato taco bowl is perfect for quick lunches or easy weeknight dinners.
More Topping Ideas and Substitutions
- Guacamole: Swap in guacamole for avocado if you want something creamier with a little zing. It’s especially great for meal prep since it holds up better than sliced avocado.
- Sauces: Try my creamy chipotle sauce, sour cream enchilada sauce, jalapeño ranch, copycat In-N-Out sauce, or a spicy jalapeño salsa for extra flavor. These are a fun way to switch things up without changing the base of the bowl.
- Pico de Gallo: Use store-bought or homemade—either way, it adds freshness and a little acidity that balances the richness of the beef and sweet potatoes.
- Meat: Ground turkey, chicken, or even plant-based crumbles work well if you’re looking to switch out the beef. Just season them the same way for that classic taco flavor.
- Greens: Add shredded romaine, baby spinach, or arugula for extra crunch and a little freshness.
- Cheese: Shredded cheddar, Monterey Jack, crumbled cotija, or even pepper jack can add a salty, melty touch if you're in the mood for it.
FAQ
What do you put in a taco bowl?
A taco bowl usually includes a seasoned protein like ground beef, a base such as rice or roasted veggies, and toppings like black beans, corn, avocado, tomatoes, and cheese. This recipe uses roasted sweet potatoes as the base and layers in ground beef, fresh toppings, and your favorite sauces for a flavorful, customizable bowl.
Can I serve this taco bowl as a salad?
Yes, you can easily turn this taco bowl into a salad by adding a big handful of lettuce or greens. Keep the roasted sweet potatoes and beef warm, then layer them over the greens and finish with your toppings and dressing of choice.
Can I prep any ingredients ahead of time?
Absolutely. You can roast the sweet potatoes and cook the ground beef a day or two in advance. Store everything separately, then assemble your bowl when you're ready to eat.
Do I need to peel the sweet potatoes?
Peeling is recommended for this recipe since the texture is smoother and more consistent without the skins. If you like the added texture and fiber, you can leave them on—just scrub them well before dicing.
More Taco Recipes
Looking for other recipes like this? Try these:
After you try this Taco Bowl recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
For the Roasted Sweet Potatoes:
- 2 large Sweet potatoes peeled and diced
- 1 tablespoon Olive oil
- ½ tablespoon All purpose seasoning or seasoned salt
- ½ tablespoon Chili powder
- 1 teaspoon Cumin
- ½ teaspoon Papika
- Salt & pepper to taste
For the Ground Beef:
- 1 pound Ground beef
- 1 8 ounce can Tomato sauce
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Smoked paprika optional
- Salt & pepper to taste
- ½ of the 8 oz can filled with water
Instructions
Start by Roasting the Sweet Potatoes:
- Preheat your oven or air fryer to 425°F (220°C). Toss your diced sweet potatoes with the olive oil and seasonings including the, all purpose seasoning, chili powder, cumin, paprika and salt and pepper
- Roast for 25–30 minutes, flipping halfway, until they are crispy and golden brown.
Cook the Ground Beef:
- While the sweet potatoes are cooking, start cooking your ground beef. In a large skillet over medium heat, cook the ground beef until there is no more pink. Be sure to break it up in small pieces as it cooks.
- Drain excess fat if needed. Gently pour in the can of tomato sauce and add in your seasonings including the chili powder, cumin, garlic powder, onion powder, and smoked paprika, and stir it all until the mixture is fully combined.
- Add in ½ can of water into the taco meat mixture and stir to combine, then turn the heat to medium low, and simmer for 2-3 minutes.
Assemble Your Taco Bowls:
- In each bowl, layer roasted sweet potatoes, seasoned ground beef, black beans, corn, avocado, tomatoes, red onion.
- Finish with a squeeze of lime juice, cilantro, and any favorite toppings like shredded cheese, sour cream, or taco sauce or salsa. And enjoy!
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