This post may contain affiliate links. Almost a year ago to date, I posted these sweet potato burrito bowls and today I’m bringing you a variation on those: sweet potato taco bowls! Out of all the dinner recipes on my blog, those sweet potato burrito bowls are the most frequently made meal sweet potato burrito bowl my home. I make them for dinner often and even more so, I’ll make a double batch on Sunday and that will be our lunches for the week.
It’s a meal that everyone in my family loves AND -bonus- its pretty healthy. The last few times I’ve made the sweet potato burrito bowls, I’ve played around with the seasonings, the bowl additions, and the sauce to bring you this very recipe. This meal is like tacos in a bowl and, if we’re being honest, I’d take these over tacos any day. You’ll start off making a seasoning mix that will get tossed with the sweet potatoes AND it will also get mixed in the final sauce that tops off these bowls.
While the sweet potatoes are getting roasted, tender, and perfectly delicious, you can make the base of these bowls: I recommend either rice or quinoa. We switch between brown rice, quinoa, and white rice for these bowls. With the sweet potatoes roasted and the rice or quinoa prepared, it’s just a matter of assembling the toppings for your bowl and quickly whisking together the sauce. The sauce uses the same spice mixture used with the sweet potatoes, a little lime, and some hot sauce. Whisk it together and it’s ready to go! If you’re worried about spice, add the spice mixture slowly to the sour cream and taste as you add. The sauce is actually pretty low calorie if you use fat free sour cream.
You’ll be amazed how delicious and creamy tasting it is for so few calories! As far as toppings for these sweet potato taco bowls, pick your favorite taco additions. Peel the sweet potatoes and chop into bite-sized chunks. 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes.
Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Assemble: in bowls or on plates, add the rice as a base. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately! For leftovers, store the sauce separately from the other ingredients.
You’ll likely have a bit extra of the seasoning mixture. I wanted to make sure you have more rather than less depending on how much you want to add to the sour cream. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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