Black Bean & Sweet Potato Taco Salad Bowls

These Black Bean Sweet Potato taco bowls are the perfect meatless weeknight meal. They're packed with flavour, nutrition and are easily customizable!

Black Bean & Sweet Potato Taco Salad Bowls

I absolutely love taco salad bowls — they're a simple, healthy option for dinner. This vegetarian taco salad bowl recipe combines chopped romaine lettuce, spice-roasted sweet potato, cooked black beans, and canned corn. It’s an easy, satisfying meal, and taco bowl assembly is quick—just 35 minutes!

Course Lunch, Main Course, Salad

Cuisine American, Mexican, Vegan, Vegetarian

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword black beans, romaine lettuce, sweet potato

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Author Hannah Magee, RD

Ingredients

For the Sweet Potatoes:

2 medium sweet potato chopped into 1 inch cubes
2 tbsp avocado oil
1 batch homemade fajita seasoning

For the Taco Bowls:

3 cups black beans drained and rinsed
2 medium avocado diced
1 can Del Monte Mexican Corn Medley
1 cup cherry tomatoes chopped
2 cups romaine lettuce chopped
optional toppings: sour cream, chopped cilantro, green onion, sliced lime, salsa, cheese, jalapenos

Instructions

Preheat oven to 400F. Toss sweet potato with avocado oil and spices. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and cooked through.
Meanwhile, assemble taco bowls with lettuce, black beans, Del Monte Mexican Corn Medley, tomatoes, and avocado. Add sweet potatoes when finished baking.
Top with sour cream and garnish with chopped cilantro, green onion and a wedge of lime. Other optional toppings: Cheese, jalapenos, salsa. Enjoy!