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Sweet Potato Taco Bowl

Sweet potato taco bowls layer fluffy rice, black beans, and chili-spiced roasted sweet potatoes with crisp cabbage and creamy lime crema. Roast the sweet potatoes at 425°F until tender and browned at the edges, then finish each bowl with avocado and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
standing 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 1.5 cups water
For the sweet potatoes
  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
For the beans
  • 2 can (15 oz) black beans drained and rinsed
  • 0.5 cup salsa
For the lime crema
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice
For serving
  • 1 avocado sliced
  • 2 cups red cabbage shredded
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 2-quart saucepan
  • 1 rimmed 18x13-inch baking sheet
  • 1 medium saucepan

Method
 

Make the rice
  1. Rinse the rice in a fine-mesh strainer.
  2. Combine the rice and water in a 2-quart saucepan, then bring to a boil over high heat.
  3. Cover, reduce the heat to low, and cook for 15–18 minutes, until the water is absorbed.
  4. Remove from the heat and let stand, covered, for 10 minutes.
  5. Fluff the rice with a fork.
Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Toss the sweet potatoes on a rimmed 18x13-inch baking sheet with the olive oil, chili powder, cumin, and salt.
  3. Roast for 25–30 minutes, stirring once halfway through, until tender and browned at the edges.
Heat the beans
  1. Combine the black beans and salsa in a medium saucepan.
  2. Cook over medium-low heat for 5–8 minutes, stirring occasionally, until hot.
Make the lime crema
  1. Stir the sour cream and lime juice together in a small bowl until smooth.
Assemble the bowls
  1. Divide the rice, sweet potatoes, and beans among four bowls.
  2. Top with the avocado, cabbage, and cilantro, then drizzle with the lime crema.

Notes

For browned edges, spread the sweet potatoes in a single layer on the baking sheet. Refrigerate components in airtight containers for up to 4 days; freezing is suitable for the rice, beans, and sweet potatoes, but not the fresh toppings or crema. For a dairy-free swap, use plant-based sour cream in the lime crema.