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Black bean and sweet potato taco bowl with cilantro, avocado, and lime wedges in a white ceramic bowl
Julia Monroe

Black Bean & Sweet Potato Taco Bowls

Hearty, healthy taco bowls made with smoky roasted sweet potatoes, zesty seasoned black beans, and a build-your-own lineup of fresh toppings like avocado, salsa, cilantro, and lime. Perfect for weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes (peeled if desired, diced)
  • 1 tbsp olive oil
  • 1 tsp ground cumin (for sweet potatoes)
  • 1 tsp smoked paprika (for sweet potatoes)
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 2 cans black beans (drained and rinsed)
  • 1 tsp chili powder (for beans)
  • 1/2 tsp ground cumin (for beans)
  • 1 tsp garlic powder (or 1 clove garlic, minced)
  • 1 lime (juice, plus wedges for serving)
  • 2 cups cooked rice or quinoa (for serving)
  • 1 avocado (sliced or mashed, for topping)
  • 1/2 cup salsa or pico de gallo (for topping)
  • 1/4 cup red onion (diced or thinly sliced, optional)
  • 1 cup shredded cabbage (optional)
  • 1/4 cup cilantro (chopped, for topping)
  • 1/4 cup Greek yogurt or sour cream (optional)
  • 2 tbsp cotija cheese (optional)
  • 1 hot sauce (optional, to taste)

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • skillet or saucepan
  • Spatula
  • knife and cutting board
  • measuring spoons

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet if desired.
  2. Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread in an even layer and roast until tender and caramelized, about 25–30 minutes, flipping once.
  3. While sweet potatoes roast, warm black beans in a skillet or saucepan with chili powder, cumin, and garlic. Add a squeeze of lime juice and a splash of water if needed.
  4. Prepare toppings while everything cooks: slice avocado, chop cilantro, and set out salsa/pico, cabbage, onion, yogurt, and any extras.
  5. Assemble bowls: add rice or quinoa as the base, then top with roasted sweet potatoes and seasoned black beans.
  6. Finish with toppings (avocado, salsa, cilantro, cabbage, onion, yogurt/cotija, hot sauce). Serve with lime wedges and enjoy.

Notes

Tips: Roast sweet potatoes at 425°F for caramelized edges (don’t overcrowd the pan). Warm beans with spices and a squeeze of lime for maximum flavor. For meal prep, store components separately and add avocado/toppings right before eating. Customize: add corn, cherry tomatoes, shredded cabbage, cotija, Greek yogurt, or your favorite hot sauce. Nutrition values are estimates.