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Flavorful Sweet Potato Taco Bowl Recipe with Easy Avocado Crema

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A quick and easy taco bowl featuring roasted sweet potatoes, black beans, and a creamy avocado crema, perfect for a satisfying and flavorful meal.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Pinch of salt and pepper, to taste
  • ½ small red onion, finely chopped
  • Small handful fresh cilantro, roughly chopped (optional)
  • For the avocado crema:
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120 ml) Greek yogurt (full-fat preferred, or dairy-free coconut yogurt)
  • Juice of 1 lime
  • ½ teaspoon ground cumin
  • Salt to taste
  • Water as needed to thin
  • Optional toppings: cherry tomatoes halved, sliced jalapeños, shredded lettuce, crumbled queso fresco

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced sweet potatoes in a large mixing bowl with 2 tablespoons olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper until evenly coated.
  3. Spread sweet potatoes evenly on a parchment-lined baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until tender inside and caramelized on the outside.
  5. While the sweet potatoes roast, prepare the avocado crema by blending the avocado, Greek yogurt, lime juice, cumin, and salt until smooth. Add water 1 tablespoon at a time to reach a creamy, pourable consistency.
  6. Warm the black beans in a medium skillet over medium heat with a pinch of salt for 3-4 minutes, stirring occasionally (optional).
  7. Chop the red onion and cilantro.
  8. Assemble the bowl by layering black beans, roasted sweet potatoes, and drizzling avocado crema on top. Garnish with red onion, cilantro, and any optional toppings.
  9. Serve immediately.

Notes

Roast sweet potatoes at high heat for caramelization and crisp edges. Avoid overcrowding the baking sheet to prevent steaming. For vegan/dairy-free, substitute Greek yogurt with coconut yogurt. Heating black beans is optional but recommended for contrast. Prepare avocado crema fresh for best flavor and color. Store components separately for up to 3 days; crema lasts 1-2 days refrigerated with plastic wrap pressed on surface.

Nutrition

Keywords: sweet potato taco bowl, avocado crema, black beans, roasted sweet potatoes, easy taco bowl, vegetarian, gluten-free, healthy lunch

Find it online: https://junomeals.com/flavorful-sweet-potato-taco-bowl-recipe-with-easy-avocado-crema/