Turkey Taco Sweet Potato Bowls turn taco night into a filling bowl with sweet potatoes, seasoned ground turkey, black beans, corn, romaine, tomatoes, cheese, red onion, and cilantro.
A creamy lime yogurt sauce ties everything together without making the meal feel heavy.
You get a mix of warm taco filling and roasted sweet potatoes with cool, crisp vegetables in every serving.
With 39 grams of protein and 15 grams of fiber per bowl, this is a satisfying option for dinner or meal prep.
This recipe also uses familiar grocery store ingredients, so there’s no need to hunt down anything unusual.
Keep ground turkey, canned black beans, frozen corn, and Greek yogurt on hand and you’ll already have several of the main ingredients covered.
A large skillet and a rimmed baking sheet handle most of the cooking, while a small mixing bowl works well for the lime yogurt sauce.
Why You’ll Love This Turkey Taco Sweet Potato Bowls Recipe
High Protein
Each serving has 39 grams of protein from ground turkey, black beans, Greek yogurt, and cheese.
Plenty of Fiber
Sweet potatoes, black beans, corn, lettuce, and tomatoes give each serving 15 grams of fiber.
Great for Meal Prep
The turkey mixture and roasted sweet potatoes can be stored separately from the lettuce, tomatoes, and sauce. This keeps the fresh ingredients from becoming soggy.
Taco Night Without Tortillas
You still get the taco seasonings, cheese, vegetables, and creamy sauce, but roasted sweet potatoes form the base of the bowl.
Family Dinner Option
The individual ingredients make it easy for everyone to build a bowl with the toppings they prefer.
Ingredient Substitutions
Ground Turkey
Use lean ground chicken in place of the ground turkey.
Black Beans
Pinto beans can replace the black beans.
Frozen Corn
Drained canned corn can be used instead of frozen corn.
Grape Tomatoes
Cherry tomatoes work in place of grape tomatoes.
Mexican Blend Cheese
Reduced-fat cheddar, Monterey Jack, or Colby Jack can replace the Mexican blend cheese.
Romaine Lettuce
Use shredded iceberg lettuce or another crisp lettuce.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt if that is what you have.
Fresh Lime Juice
Bottled lime juice can work when fresh lime isn’t available, although the flavor may be slightly different.
Cilantro
Leave out the cilantro if you don’t care for it. No replacement is needed.
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Turkey Taco Sweet Potato Bowls
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 ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Turkey Taco Mixture:
- 1 pound 93% lean ground turkey
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon tomato paste
- ¼ cup water
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn
For the Bowls:
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup reduced-fat shredded Mexican blend cheese
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Lime Yogurt Sauce:
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Heat a large skillet over medium heat.
- Add the ground turkey and onion. Cook for 6 to 8 minutes, breaking the turkey into crumbles, until the turkey is cooked through and the onion is soft.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
- Add the tomato paste and water. Stir until the turkey is evenly coated.
- Add the black beans and corn. Cook for 3 to 4 minutes, or until heated through.
- In a small mixing bowl, add the Greek yogurt, lime juice, water, cumin, garlic powder, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce evenly among 4 bowls. Add the roasted sweet potatoes, turkey taco mixture, tomatoes, cheese, and red onion.
- Drizzle each bowl with the lime yogurt sauce. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they finish roasting at about the same time. Thin the sauce if needed – Greek yogurt varies in thickness. Add a small amount of water if you want a thinner sauce for drizzling.Storing and Reheating
Store in the refrigerator – Keep the turkey mixture and roasted sweet potatoes in airtight containers for up to 3 to 4 days. Store the lettuce, tomatoes, cilantro, and lime yogurt sauce separately. Reheat in the microwave – Place the turkey mixture and sweet potatoes in a microwave-safe dish. Heat until warmed through, then add the cold toppings and sauce. Reheat on Stovetop – Place the turkey taco mixture in a skillet over medium-low heat. Stir occasionally until heated through. Warm the sweet potatoes separately for the best texture.Nutrition
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