Sweet Potato Taco Bowl

 
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Sweet Potato Taco Tuesday! Although for our family, taco night (or anything Mexican food related) is always Sunday night. This comes from a tradition that was started even before my husband and I had kids. I think we might’ve been dating! We used to make a huge plate of nachos, put two TV trays together, turn on our favorite show and have a feast. Awww, young love starts with a plate of shared nachos. 

 

Well, the big plate of nacho days are gone (because we really like to eat as a family around the table) and our Mexican / taco tastes have matured and changed. Plant based anyone? What still remains the same is homemade guacamole and good salsa (in tomato season, fresh homemade, nothing is better!).

 

Here is my new favorite taco bowl! This recipe does happen in multiple stages, so prep in advance – it is well worth it though! 
 

Sweet Potato Taco Bowl

Course: Main

Spiced with southwest flavor this taco bowl is loaded with sweet potatoes, black beans, corn, tortilla strips and guacamole.

Ingredients


  • 1 Sweet Potato Chips, thinly sliced

  • 3 – 4 Mini Sweet Peppers, sliced in half

  • 1 cup Black Beans

  • ½ cup Corn

  • 1 t. Chili powder

  • ½ t. Cumin

  • 1/4 t. garlic powder

  • 1/8 tsp salt

  • 10 Corn Tortillas

  • 3 Tblsp Olive Oil

  • 1 t salt

  • ½ t. Each of onion powder, garlic powder, cumin, chili powder and garlic pepper

  • 1 avocado

  • ¼ of jalepeño diced (more if you like spicy!)

  • 1 tblsp diced red onion

  • 1 garlic clove

  • 1/4 – 1/2 cup of loosely packed cilantro

  • 1 ½ Tblsp Lime Juice

  • 1/4 t salt

  • ¼ t cumin

  • ⅛ t pepper

  • Chipotle Copycat dressing from Once Upon a Chef*

  • Fresh lettuce of choice

Directions

  • Thinly slice 1 sweet potato. Lay on a baking sheet covered with parchment paper.
  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  • Lightly brush each potato slice with olive oil. Sprinkle with salt and pepper. Slice mini sweet pepper in half. Put on pan as well. Roast 20-30 min, flip potatoes after 10 minutes of baking to evenly roast both sides.
  • Put your rinsed and cooked black beans into a saucepan with corn. Add a small amount of water or salsa to prevent them burning. Also add to the pan your spices.
  • Cut tortillas into thin strips. Place in bowl. Add all other ingredients, mix well. Spread on parchment lined baking sheet and bake at 350 degrees for 30 min. Stir frequently.
  • Add salt, onion powder, garlic powder, cumin, chili powder and garlic pepper. Stir well.
  • Put all ingredients from avocado to pepper in a blender and blend until smooth and creamy.

Notes

  • *sub maple syrup or agave

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