Sweet Potato Taco Bowl

This Sweet Potato Taco Bowl is proof that vegetarian meals can be hearty, satisfying, and actually so good. Between the taco-spiced roasted sweet potatoes, fluffy quinoa, and a creamy sauce that brings everything together, this bowl checks all my the boxes for a delicious grain bowl. Let’s make “healthy” actually taste good. Because it should, right?

Full transparency: I’m not usually a huge sweet potato person. But when you dice them up, coat them in taco seasoning, and roast them until they’re crispy on the edges and tender in the middle? I am fully on board. Add a creamy taco sauce (with Taco Bell quesadilla sauce vibes in the best way), and suddenly these sweet potato taco bowls are something I genuinely crave.

This taco sweet potato bowl is filling enough for dinner, easy enough for meal prep, and flexible enough to work with whatever ingredients I have on hand. It’s a recipe I come back to again and again because it just works!

Taco Sweet Potato Bowl Ingredients

• Sweet potatoes: Roasted until tender with crispy edges for maximum flavor. I like to peel them but you can scrub them well and leave the peel on if you prefer. 
• Olive oil: Helps the sweet potatoes roast evenly and adds richness.
• Taco seasoning: Brings smoky, savory taco flavor throughout the bowl. I use my easy taco seasoning recipe here, but you can use store-bought taco seasoning if you prefer!
• Cherry tomatoes: Add freshness and a juicy contrast.
• Avocado: Perfect with the spiced potatoes. You can sub this with guac!
• Cilantro: Brightens the bowl and adds a fresh finish.

For the Quinoa:

• Quinoa: A hearty, protein-packed base for this sweet potato quinoa bowl.
• Water or broth: Cooking quinoa in broth adds extra flavor.
• Olive oil & salt: Enhances texture and taste.

For the Sauce:

• Sour cream: This is the creamy base! You can use full-fat Greek yogurt if you prefer. 
• Lime juice: Adds brightness and balances the richness.
• Hot sauce: Brings gentle heat (use your favorite). I used Cholula!
• Taco seasoning: Echoes the flavors of the roasted sweet potatoes and adds instant flavor to the sauce.

Sweet Potato Taco Bowl Variations & Substitutions

• Add-ins: Add black beans or corn for extra protein and texture!
• Grain: Swap quinoa for rice, brown rice, or cauliflower rice.
• Dairy-Free: Use dairy free sour cream to make the sauce vegan-friendly!
• Add More Protein: Turn this into a protein-packed bowl by adding chicken, ground turkey, or beef if desired.

How to Make the Best Sweet Potato Taco Bowls

1. Cook the Quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water (or chicken broth), and olive oil. If using water, add ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Roast the Sweet Potatoes. Preheat the oven to 400°F. and line a baking sheet with parchment paper. Spread the diced sweet potatoes on the sheet and drizzle lightly with olive oil. Sprinkle with 2 teaspoons of the taco seasoning (reserve 1 teaspoon for the sauce) and toss to coat evenly. Roast for 25 minutes, until the sweet potatoes are tender and slightly golden on the edges.
3. Prepare the Taco Sauce. In a small bowl, whisk together the sour cream, lime juice, hot sauce, and the reserved 1 teaspoon taco seasoning. Taste and adjust, add more salt if needed. Set aside.
4. Assemble the Taco Bowls. Divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, halved cherry tomatoes, and sliced avocado. Drizzle generously with the taco sauce and garnish with fresh cilantro. Add any additional toppings you like, such as salsa, guacamole, or extra lime wedges.

Topping Ideas for Sweet Potato Bowls

The topping ideas for these sweet potato taco bowls are seriously endless!! Here are some of my favorite options:

• Black beans
• Corn or roasted corn
• Salsa or pico de gallo
• Guacamole
• Pickled red onions
• Extra lime wedges

How to Store Leftover Roasted Sweet Potato Taco Bowls

Store the quinoa, roasted sweet potatoes, and taco sauce in separate airtight containers in the fridge for up to 4 days. Assemble bowls and add fresh toppings just before serving for best texture!

Because these sweet potato taco bowls store well, they make a great option for your weekly meal prep!

Sweet Potato Taco Bowl FAQs

More Favorites to Try

Roasted Sweet Potato Taco Bowl Recipe

This Sweet Potato Taco Bowl is a hearty vegetarian grain bowl made with taco-seasoned roasted sweet potatoes, fluffy quinoa, fresh toppings, and a creamy sauce that brings everything together. It’s filling, customizable, and proof that healthy food can still be crave-worthy.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 3 to 4 bowls (depends on how hungry you are!)

Course: Main Course

Cuisine: American, Mexican

Calories: 591

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large sweet potatoes diced
• 1 tbsp Olive oil
• 3 tsp taco seasoning divided, 1 tsp for the sauce.
• 1 cup cherry tomatoes
• 1 avocado
• Cilantro as garnish
• Additional toppings: you can add black beans, corn, salsa, guac, etc if you’d like!

For the quinoa:

• 1 cup dried quinoa
• 1 ½ cups water or chicken broth. If using water add ¼ tsp salt
• 1 tsp olive oil

For the taco sauce:

• ½ cup sour cream
• Juice from 1/2 lime
• ½ tsp hot sauce use your favorite, I used cholula
• 1 tsp taco seasoning
• Add salt to taste

Method

 

1. Cook the Quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water (or chicken broth), and olive oil. If using water, add ¼ teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Roast the Sweet Potatoes. Preheat the oven to 400°F. and line a baking sheet with parchment paper. Spread the diced sweet potatoes on the sheet and drizzle lightly with olive oil. Sprinkle with 2 teaspoons of the taco seasoning (reserve 1 teaspoon for the sauce) and toss to coat evenly. Roast for 25 minutes, until the sweet potatoes are tender and slightly golden on the edges.
3. Prepare the Taco Sauce. In a small bowl, whisk together the sour cream, lime juice, hot sauce, and the reserved 1 teaspoon taco seasoning. Taste and adjust, add more salt if needed. Set aside.
4. Assemble the Taco Bowls. Divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, halved cherry tomatoes, and sliced avocado. Drizzle generously with the taco sauce and garnish with fresh cilantro. Add any additional toppings you like, such as beans, corn, salsa, guacamole, or extra lime wedges.

Nutrition

Serving: 1bowlCalories: 591kcalCarbohydrates: 77gProtein: 14gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 25mgSodium: 572mgPotassium: 1330mgFiber: 13gSugar: 10gVitamin A: 21978IUVitamin C: 23mgCalcium: 129mgIron: 4mg

Notes

• Give those sweet potatoes some breathing room! Crowding the pan is the fastest way to sad, soggy sweet potatoes, and we don’t want that. Spread them out in a single layer so they actually roast and get caramelized edges!
• Season like you mean it. Sweet potatoes can handle bold flavors, so don’t under-season out of fear. Taco seasoning brings out their savory side and keeps them from tasting overly sweet!
• The sauce is not optional… This bowl lives and dies by the sauce! Sorry, but it’s true. That creamy, tangy, slightly spicy drizzle is what ties the quinoa, sweet potatoes, and toppings together and gives major Taco Bell quesadilla sauce energy. YUM!

Tried this recipe?

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