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RecipesSeptember 13, 2026 · 5 min read
Sweet Potato & Beef Taco Bowl
Roasted sweet potatoes, spiced taco beef, and lime-kissed corn layered with black beans, avocado, cheddar, and Greek yogurt.
A colorful weeknight bowl built on roasted sweet potatoes, seasoned ground beef, and spiced corn — finished with black beans, tomato, avocado, cheddar, and a cool dollop of Greek yogurt.
Sweet Potato & Beef Taco Bowl
Prep Time: 15 mins · Cook Time: 25 mins · Servings: 4
Ingredients
Roast Sweet Potatoes:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- ¼ packet taco seasoning
- Salt, to taste
Taco Beef:
- 1 lb lean ground beef
- ¾ packet taco seasoning (remaining)
- ¾ cup water
Spiced Corn:
- 1 (16 oz) can corn, drained
- 2 tbsp olive oil
- Cumin, to taste
- Garlic powder, to taste
- Salt, to taste
- Juice of 1 lime
Bowl Base & Toppings:
- 1 (16 oz) can black beans, drained and rinsed
- 1 large tomato, chopped
- 1 avocado, sliced or diced
- Shredded cheddar cheese, to taste
- Plain Greek yogurt, for serving
- Fresh cilantro, chopped (optional)
Instructions
- 01Roast the Sweet Potatoes: Preheat the oven to 425°F (218°C). In a mixing bowl, toss the sweet potato cubes with 2 tablespoons olive oil, ¼ packet of taco seasoning, and salt. Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway through.
- 02Prepare the Taco Beef: In a pan over medium-high heat, brown the ground beef. Drain excess grease, then stir in the remaining taco seasoning and ¾ cup water. Simmer until the sauce thickens, then remove from heat.
- 03Sauté the Corn: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the drained corn and season with cumin, garlic powder, and salt. Cook until the kernels start to brown. Remove from heat and stir in the fresh lime juice.
- 04Assemble the Bowls: Layer the roasted sweet potatoes at the bottom of each bowl. Top with seasoned ground beef, sauteed corn, black beans, chopped tomatoes, and avocado. Finish with shredded cheddar cheese, a dollop of plain Greek yogurt, and fresh cilantro if desired. Serve warm.
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