The smoky, savory, and sweet flavors from these bowls are going to make every bite you take irresistible. This gluten-free and high-protein meal is perfect for a high protein lunch.

If you are looking for an upgrade on your Taco days, you’ve come to the right place. My family and I enjoy Taco Tuesdays. However, after a while, eating the same recipe over and over again can get tiresome.

That’s when I came up with these sweet potato taco bowls.

It combines perfectly roasted, caramelized sweet potato cubes with savory ground beef and black beans. But then, we get to the toppings, you can add fresh cherry tomatoes, crisp sweet corn, and creamy avocado.

The beauty of this recipe is that you can put the toppings on the table, and everyone can add the ones they like.

Another reason why I think you are going to love these bowls is their nutritional information. Each bowl is under 500 calories, all while providing you with a complete meal.

And, thanks to its 34 grams of protein per serving, it’s definitely going to make you feel full for a long time.

Ingredients and Substitutes

SEASONING

Chili powder (2 tsp) – You can add more sweet smoked paprika if you don’t have chili powder, or you can use chipotle powder. 

Sweet smoked paprika (1 tbsp) – Replace with chipotle powder or regular paprika. 

Ground cumin (1 tbsp) – Swap with caraway seeds.

Kosher salt (2 tsp)

Dried oregano (1 tbsp) – Substitute with Italian seasoning.

Garlic powder (1 tsp) – You can also use minced fresh garlic or garlic paste.

Onion powder (1 tsp) – Replace with finely grated fresh onion.

Cayenne powder (1/2 tsp) – You can also use red pepper flakes.

TACO BOWLS

Sweet potatoes, peeled and chopped into 1-2″cubes (1 lb) – You can use zucchini cubes for a lower-carb alternative.

Olive oil (1 tbsp) – Avocado oil can be a good replacement.

Extra lean ground beef (1 lb) – Swap with ground turkey or chicken for a leaner option. If you want a plant-based option, replace with tofu crumble.

14 oz can black beans, drained and rinsed (1) – Replace with pinto beans or kidney beans.

Cherry tomatoes, halved (2.5 cups) – You can also use grape tomatoes or cubed tomatoes.

Corn, from a can, drained and rinsed (1 cup) – Substitute with frozen corn; thaw and drain first.

Medium avocado, sliced (1) – Swap with guacamole.

A bunch parsley, finely chopped – You can also use cilantro for another flavor.

Lime, cut into quarters (1) – Replace with lemon.

Sour cream (4 tbsp) – For a higher protein alternative, replace with Greek yogurt.

How to Make Sweet Potato Taco Bowls

Step 1. Preheat your oven to 400F and prepare a large baking sheet by lightly greasing it with cooking oil. Grab a small bowl and mix all the seasoning ingredients.

Step 2. Place the sweet potatoes in a large bowl and coat them with the olive oil and half the seasoning blend.

Step 3. Spread them around the baking sheet. Place them in the oven and cook for 15-20 minutes until they are cooked.

Once they are ready, set them aside.

Step 4. While the sweet potato is in the oven, place a skillet over medium-high heat and cook it until it browns. This should take around 7 minutes.

Remove the excess fat, but make sure you leave around 1 tbsp in the pan.

Step 5. Add the black beans to the skillet with the rest of the seasoning. Toss everything and cook until it’s all heated through.

Step 6. Divide everything into 4 bowls. Place the sweet potatoes, ground beef, cherry tomatoes, corn, and avocado. Garnish with parsley and lime.

Top it up with 1 tbsp of sour cream on top.

How I Would Modify This Recipe

• Make it vegetarian: Replace the ground beef with a plant-based option. If you want to make it vegan, swap the sour cream for a vegan sour cream.
• Add more heat: If you love spicy food, add more cayenne pepper, sprinkle some chipotle powder, or add jalapeño slices.
• Go low–carb: To reduce the carbs, replace the sweet potatoes with cauliflower florets (might need a shorter baking time), and replace the corn with mushrooms or zucchini.
• Change the toppings: Add the toppings you enjoy the most. You can try adding cheese, guacamole, tortilla chips, or pico de gallo.

My Storage Tips

This is a great meal to keep in your meal prep repertoire. However, if you are going to eat them later, I recommend you place the sweet potatoes, beef, and black beans in an airtight container.

Store the fresh ingredients in separate containers. I’m talking about the tomatoes, corn, parsley, and avocado.

When you are ready to have it, reheat the sweet potatoes, beef, and beans in the microwave and then top it up with the fresh ingredients.