Recipe: Sweet potato taco bowl

The other day, we were browsing for easy recipes. We wanted something simple, easy to put together, healthy – if possible 😉 – and found this recipe we had to try right away! We changed it a little bit to fit our taste but you can see the original recipe from My Kitchen Love here. That’s the great thing about cooking: you can change ingredients, play around, be creative and (still) end up with a delicious meal.




Yields 4 servings

2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 garlic clove, minced
1 small onion, minced
1 tablespoon vegetable oil
500 grams sweet potatoes, peeled and chopped into cubes
500 grams ground beef
1 can (300 g) black beans, drained and rinsed
1 can (280 g) corn
1 avocado, sliced
(Optional: handful cherry tomatoes, halved OR 2 large tomatoes chopped, sour cream, lime slices, jalapeños, sliced green onion, chopped cilantro leaves, etc. We used lime juice instead of a dressing. Delish!)



  1. Preheat oven to 200° C.
  2. In a small bowl mix together chili powder, paprika, cumin, oregano, cayenne pepper, salt, garlic and onion.
  3. Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl (about 2 tablespoons). Bake for 15-20 minutes until tender and cooked through.
  4. Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from the pan, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.
  5. To serve either place all ingredients in separate dishes or make individual bowls.
  6. Serve with any desired optional garnishes.



– J. & H.


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