Are taco bowls healthy?

Yes! Taco bowls are generally healthy, especially when made with wholesome ingredients like sweet potatoes, black beans, and fresh vegetables. They’re packed with fiber, vitamins, and plant-based protein. To keep them even healthier, opt for light sauces, minimal cheese, and extra fresh toppings.

What is the difference between a taco bowl and a burrito bowl?

A taco bowl is all about fresh, flavorful toppings—seasoned sweet potatoes, black beans, and corn—without the heavier grain base of a burrito bowl. A burrito bowl usually includes rice or quinoa as a foundation, making it more filling and closer to a deconstructed burrito.

How do I meal prep sweet potato taco bowls?

Roast sweet potatoes, cook tofu and beans, and store them separately for up to 4 days. Reheat the warm components and assemble with fresh toppings when ready.

Can I make sweet potato taco bowls in an air fryer?

Yes! Toss the sweet potatoes with oil and seasoning, then air fry at 375°F (190°C) for 15-20 minutes, shaking halfway. For tofu, air fry at 400°F (200°C) for 12-15 minutes until crispy. Assemble as usual with beans, corn, toppings, and sauce.

How do I keep tofu crispy in my taco bowl?

Press tofu for 15-20 minutes to remove excess moisture, then toss with oil and seasoning. For extra crispiness, coat in cornstarch before pan-frying or air-frying. Avoid adding sauce too soon—drizzle just before serving to maintain crunch.

What’s the best way to store and reheat leftovers?

Store ingredients separately in airtight containers for up to 4 days. Reheat sweet potatoes and tofu in a skillet or air fryer to keep them crispy. Avoid microwaving avocado or fresh toppings—add them fresh after reheating.

Sweet potato taco bowl for a quick, healthy meal

Name: Sweet potato taco bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (15 oz) black beans, drained and rinsed; 8 oz firm tofu, pressed and cubed; 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp dried oregano; Salt & pepper, to taste; 1 lime, zested and juiced; 1 cup corn; 1 avocado, sliced; 1 cup cherry tomatoes, halved; ¼ cup chopped cilantro; ½ cup sour cream; 1 tsp hot sauce; Optional toppings: sliced jalapeños, 2 green onions (sliced), ¼ cup crumbled feta or cotija cheese, lime wedges; Optional crunchy add-ons: ¼ cup crushed tortilla chips, ½ cup shredded lettuce

Description

A vibrant, flavor-packed taco bowl featuring roasted sweet potatoes, crispy tofu, black beans, and fresh toppings. Easy to make and customizable for any diet!

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
8 oz firm tofu, pressed and cubed
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Salt & pepper, to taste
1 lime, zested and juiced
1 cup corn
1 avocado, sliced
1 cup cherry tomatoes, halved
¼ cup chopped cilantro
½ cup sour cream
1 tsp hot sauce
Optional toppings: sliced jalapeños, 2 green onions (sliced), ¼ cup crumbled feta or cotija cheese, lime wedges
Optional crunchy add-ons: ¼ cup crushed tortilla chips, ½ cup shredded lettuce

Instructions

1️⃣ Roast the sweet potatoes
Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway.

2️⃣ Cook the tofu and beans
Heat a skillet over medium-high heat. Toss tofu with olive oil, chili powder, cumin, and salt and sauté for 5-7 minutes until golden. Add black beans, corn, and lime juice, cooking for 2-3 minutes until warmed through.

3️⃣ Prepare toppings and sauce
Slice avocado, cherry tomatoes, and jalapeños; chop cilantro and green onions. Mix sour cream, lime juice, and hot sauce in a small bowl for the sauce.

4️⃣ Assemble the bowls
Divide sweet potatoes, tofu, black beans, and corn into bowls. Add avocado, tomatoes, and toppings. Drizzle with sauce and squeeze fresh lime.

5️⃣ Serve and enjoy
Garnish with feta, crushed tortilla chips, and cilantro. Serve immediately!

Notes

Pro oh là là tip: add pickled red onions or a spoonful of salsa verde for an extra flavor boost!

Prep Time: 15 minutes
Cook Time: 35 minutes