Steak Taco Sweet Potato Bowl takes everything that makes taco night so good and turns it into a hearty bowl with plenty of texture and color.
The steak gets a smoky chili and cumin seasoning, then you have roasted sweet potatoes underneath with black beans, corn, tomatoes, red onion, cheese, and a cool spoonful of Greek yogurt.
This is also a high protein dinner, with about 57 grams of protein per serving.
The sweet potatoes need a baking sheet for roasting, and you’ll use a large skillet to cook the steak, so everything is easy to manage at the same time.
There’s a nice mix of warm and fresh ingredients here. The roasted sweet potatoes are slightly sweet, the steak has plenty of taco seasoning, and the toppings keep each bowl from feeling too heavy.
You can also adjust the toppings without changing the basic idea, which is great when different people want different things in their bowls.
Why You’ll Love This Steak Taco Sweet Potato Bowl
A Serious Protein Boost
Each bowl has about 57 grams of protein, thanks mainly to the sirloin, black beans, cheese, and Greek yogurt. It makes a substantial dinner without needing a huge portion.
Taco Night Without the Tortillas
You still have the seasoned steak, cheese, tomatoes, onion, corn, and creamy topping, but roasted sweet potatoes take the place of tortillas. They add a little natural sweetness that works really well with the smoky seasoning.
Plenty of Texture
The sweet potatoes roast until tender with lightly browned edges, the steak stays meaty and satisfying, and the fresh toppings bring in some crunch. Nothing about this bowl feels one-note.
Easy to Adjust at the Table
Keep the basic steak and sweet potatoes the same, then let everyone change the toppings. More beans, less onion, extra cilantro, no corn. Easy.
Good for Meal Prep
The steak and roasted sweet potatoes can be prepared ahead and stored separately from the cold toppings. Assemble the bowls when you’re ready to eat so the tomatoes and yogurt stay fresh.
Ingredient Substitutions
Sirloin Steak
Flank steak or strip steak can be used instead. Cut the meat into small pieces so it cooks quickly and evenly.
Sweet Potatoes
Regular potatoes will work if that’s what you have. They won’t have the same sweetness, but they pair well with the taco seasoning.
Black Beans
Pinto beans are an easy swap and keep the Mexican-inspired flavor.
Corn
Frozen corn can replace canned corn. Thaw it first, or warm it briefly before adding it to the bowls.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can be substituted.
Greek Yogurt
Light sour cream can replace the Greek yogurt. The bowl will have a slightly richer finish and a little less protein.
Cilantro
Leave it out if cilantro isn’t your thing. Chopped green onions are another option for a fresh finish.
Red Onion
White onion or green onions can be used instead.
Diced Tomatoes
Fresh chopped tomatoes work just as well as canned diced tomatoes. Drain them if they’re especially juicy.
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Steak Taco Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Steak:
- 1½ pound lean sirloin steaks cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 1 cup black beans rinsed and drained
- 1 cup diced tomatoes
- ½ cup corn drained
- ½ cup red onion finely diced
- ½ cup shredded reduced-fat Mexican blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Place the steak in a large mixing bowl with 1 teaspoon chili powder, cumin, smoked paprika, ½ teaspoon garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked to your preferred doneness.
- Check the steak with an instant-read thermometer. For food safety, cook to at least 145°F, then rest for 3 minutes.
- Divide the roasted sweet potatoes among four bowls.
- Divide the steak, black beans, tomatoes, corn, red onion, and shredded cheese among the bowls.
- Top each bowl with Greek yogurt and cilantro. Serve warm.
Notes
Tips and Tricks
Cut the steak evenly – Similar-sized pieces will cook at about the same rate, so you’re less likely to end up with some pieces overcooked and others underdone. Give the sweet potatoes room – Spread them out on the baking sheet instead of crowding them. You’ll get better browning around the edges. Use a hot skillet – Let the skillet heat before adding the steak so the pieces brown instead of steaming. Cook the steak in batches if needed – If your skillet is crowded, cook half at a time. Crowding lowers the heat quickly and makes browning harder. Keep cold toppings separate for meal prep – Store the yogurt, tomatoes, cilantro, and onion away from the hot ingredients until serving.Storing and Reheating
Refrigerator – Store the steak, sweet potatoes, beans, corn, and cheese in an airtight container for up to 3 to 4 days. Keep the tomatoes, red onion, cilantro, and Greek yogurt in separate containers when possible. Reheating – Microwave the steak and sweet potato mixture until heated through, or warm it in a skillet over medium heat. Add the cold toppings after reheating. Freezing – The cooked steak and sweet potatoes can be frozen for up to 2 months. The fresh vegetables and Greek yogurt are better added after thawing and reheating.Nutrition
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