Best 2 Sweet Potato Taco Bowls Recipes
Embark on a culinary journey with our delightful Sweet Potato Taco Bowls. These hearty and flavorful bowls are a vibrant symphony of textures and tastes, featuring tender roasted sweet potatoes, succulent grilled chicken or tofu, crisp lettuce, juicy tomatoes, creamy avocado, and a zesty cilantro-lime dressing. Indulge in a symphony of flavors that will tantalize your taste buds and leave you craving more.
Our Sweet Potato Taco Bowl with Grilled Chicken is a classic combination that delivers a satisfying and protein-packed meal. The smoky and aromatic chicken pairs perfectly with the sweet and earthy sweet potatoes, while the crisp lettuce, juicy tomatoes, and creamy avocado add a refreshing and vibrant touch. A sprinkle of crunchy tortilla strips and a drizzle of our tangy cilantro-lime dressing elevate this dish to a whole new level.
For a vegetarian twist, our Sweet Potato Taco Bowl with Tofu is an excellent choice. Grilled tofu, marinated in a flavorful blend of spices, offers a delectable meat-free alternative that is packed with protein and umami. The combination of tender tofu, roasted sweet potatoes, crisp lettuce, juicy tomatoes, and creamy avocado creates a harmonious balance of textures and flavors. A drizzle of our zesty cilantro-lime dressing adds a burst of freshness and acidity, making this bowl a delightful and satisfying meal.
If you're craving a vegan delight, our Sweet Potato Taco Bowl with Black Beans is a must-try. Tender roasted sweet potatoes serve as the base for a medley of flavorful ingredients, including protein-rich black beans, crisp lettuce, juicy tomatoes, and creamy avocado. A sprinkling of crunchy tortilla strips and a drizzle of our tangy cilantro-lime dressing complete this vibrant and satisfying vegan bowl.
To complement these delectable bowls, we provide a variety of irresistible sauces and toppings. Our creamy avocado crema adds a rich and velvety texture, while our spicy roasted tomato salsa brings a vibrant kick of heat. For those who love a spicy kick, our sriracha sour cream is the perfect addition, adding a zesty and flavorful dimension to your taco bowl.
With our Sweet Potato Taco Bowls, you can create a customizable and delicious meal that caters to your dietary preferences and taste buds. Whether you prefer grilled chicken, tofu, or black beans, our recipes offer a delightful culinary experience that will leave you feeling satisfied and nourished.
SWEET POTATO TACO BOWLS
These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors
Provided by Chelsea
Categories Dinner
Time 1h
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
- Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
- Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.
- Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
- For leftovers, store the sauce separately from the other ingredients.
Nutrition Facts : Calories 433 kcal, ServingSize 1 serving
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
- Poke the sweet potatoes all over with a fork before baking: This helps the steam escape and prevents the potatoes from bursting.
- Bake the sweet potatoes until they are tender all the way through: This usually takes about 45 minutes to 1 hour.
- Let the sweet potatoes cool slightly before handling them: This will make them easier to peel and cut.
- Use a variety of toppings: The possibilities are endless! Some popular options include black beans, corn, tomatoes, salsa, guacamole, sour cream, and cheese.
- Get creative with your seasonings: A simple salt and pepper mixture is always good, but you can also add other spices like chili powder, cumin, or paprika.
- Make it a meal: Serve your sweet potato taco bowls with a side of rice, beans, or salad.
Conclusion:
Sweet potato taco bowls are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give sweet potato taco bowls a try!
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