Black Bean Taco Sweet Potato Bowl is a meatless dinner with roasted sweet potatoes, seasoned black beans, corn, and creamy taco sauce.
Add crisp romaine, grape tomatoes, red onion, shredded Mexican cheese, and fresh cilantro, and you’ve got a bowl with plenty going on.
The black beans and sweet potatoes make this vegetarian taco bowl filling enough for dinner. Salsa, chili powder, cumin, and smoked paprika give it familiar taco flavor without a long ingredient list.
A quick sauce made with Greek yogurt, salsa, and lime juice adds a creamy finish.
Serve these bowls for a family dinner, pack them for lunch, or keep the ingredients separate so everyone can build their own.
They’re also a good choice for meatless Monday or weekly meal prep.
Why You’ll Love This Black Bean Taco Sweet Potato Bowl
Filling Meatless Dinner
Black beans, sweet potatoes, and corn make a satisfying vegetarian meal without meat.
Familiar Taco Flavors
Salsa, chili powder, cumin, and smoked paprika give each bowl the flavor of taco night.
Easy to Customize
Everyone can choose their own amount of lettuce, tomatoes, cheese, red onion, and taco sauce.
Good for Meal Prep
Store the bowl ingredients separately and assemble individual portions throughout the week.
Ingredient Substitutions
Black Beans
Use pinto beans or kidney beans instead of black beans.
Frozen Corn
Substitute canned corn that has been drained and rinsed, or use fresh corn kernels.
Romaine Lettuce
Use shredded iceberg lettuce, mixed greens, or chopped spinach.
Grape Tomatoes
Replace grape tomatoes with cherry tomatoes or chopped Roma tomatoes.
Mexican Cheese Blend
Use shredded cheddar, Monterey Jack, or pepper jack cheese.
Greek Yogurt
Substitute plain regular yogurt or sour cream. Regular yogurt may make the sauce thinner.
Salsa
Use mild, medium, or hot salsa depending on your preferred spice level. Pico de gallo can replace salsa in the black bean filling.
Fresh Cilantro
Use chopped fresh parsley or leave the cilantro out.
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Black Bean 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 ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Black Bean Taco Filling:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- ½ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoon water
For The Bowls:
- 2 cups shredded romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup shredded reduced-fat Mexican cheese blend
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh cilantro
For the Creamy Taco Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon salsa
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 tablespoon water as needed
Instructions
- Preheat the oven to 425°F.
- Line a large 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 coated. Spread the sweet potatoes in a single layer. Roast for 25 to 30 minutes, or until tender and browned around the edges.
- Turn the sweet potatoes halfway through roasting.
- Place a large nonstick skillet over medium heat. Add the black beans, corn, salsa, chili powder, cumin, garlic powder, smoked paprika, and water.
- Cook for 5 to 7 minutes, or until heated through and slightly thickened. Stir occasionally.
- In a small bowl, add the Greek yogurt, salsa, lime juice, chili powder, and cumin. Using a whisk, mix until smooth. Add up to 1 tablespoon water if needed to thin the sauce.
- Divide the roasted sweet potatoes, black bean mixture, romaine, tomatoes, cheese, and red onion among four bowls.
- Drizzle the creamy taco sauce over each bowl. Sprinkle the cilantro over each bowl.
Notes
Tips and Tricks
Reduce sodium – Choose no-salt-added black beans and a lower-sodium salsa. Prevent watery bowls – Dry the romaine and tomatoes before adding them. Adjust the heat – Use hot salsa for more spice or mild salsa for a gentler flavor. Pack lunches separately – Keep the sauce and lettuce in separate containers so the greens stay crisp.Storing and Reheating
Store components separately – Refrigerate the sweet potatoes, black bean filling, vegetables, cheese, and sauce in separate airtight containers for up to 4 days. Reheat in the microwave – Warm the sweet potatoes and black bean filling for 60 to 90 seconds, or until heated through. Reheat on the stovetop – Place the sweet potatoes and black bean filling in a large skillet over medium-low heat until warm. Add cold toppings before serving – Add the lettuce, tomatoes, cheese, red onion, cilantro, and sauce after reheating.Nutrition
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