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Fresh Sweet Potato Black Bean Taco Bowl Recipe Easy Homemade Chipotle Lime Crema

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A quick and easy taco bowl featuring roasted sweet potatoes, black beans, and a smoky chipotle lime crema. Perfect for weeknight dinners, this colorful and flavorful dish balances sweet, smoky, and tangy flavors.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups cooked rice or quinoa (about 14 oz cooked)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • For the Chipotle Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice, freshly squeezed
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon adobo sauce
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss the sweet potato cubes with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until well coated.
  3. Spread the sweet potatoes out in a single layer on the baking sheet, avoiding overcrowding. Roast for 25-30 minutes, flipping halfway through, until tender inside and slightly crisp on the edges.
  4. While the sweet potatoes roast, prepare the chipotle lime crema by mixing sour cream or Greek yogurt, lime juice, minced chipotle pepper, adobo sauce, and a pinch of salt in a small bowl until smooth. Adjust heat or lime to taste.
  5. Warm the black beans and cooked rice or quinoa in a skillet over medium heat, seasoning lightly with salt and pepper (optional, about 5 minutes).
  6. Assemble the taco bowls by starting with a base of rice or quinoa, then add roasted sweet potatoes and black beans.
  7. Sprinkle diced red onion, cherry tomatoes, and fresh cilantro on top.
  8. Add slices of ripe avocado and drizzle with the chipotle lime crema.
  9. Serve immediately.

Notes

For a vegan version, swap sour cream with dairy-free coconut yogurt or cashew cream. Use canned chipotle peppers from La Costeña for consistent flavor. Avoid assembling too far ahead to prevent avocado browning and crema separation. Toasted pumpkin seeds or crushed tortilla chips make great toppings for extra texture.

Nutrition

Keywords: sweet potato, black bean, taco bowl, chipotle lime crema, vegetarian, vegan option, quick dinner, healthy, gluten-free

Find it online: https://lyrafeast.com/fresh-sweet-potato-black-bean-taco-bowl-recipe-easy-homemade-chipotle-lime-crema/