Taco night without the tortillas (and nobody complained)
Taco night was getting old in our house, so I decided to switch it up.
Now don’t get me wrong, as an Austinite and native Texan I LOVVVVE a traditional taco. Instant Pot al Pastor Tacos, Barbacoa Tacos, Crispy Baked Ground Turkey Tacos… you name it.
But every once in a while you just want a little change. Amiright?!
That’s where these Sweet Potato Taco Bowls come in to save the day. Same taco flavors everybody already loves, just no tortilla holding them together. They’re super customizable for picky eaters and meal prep friendly for busy weeknights.
You’ll start with the crispiest sweet potato cube base (with just one secret ingredient!), rice if you want it, all topped with my 10-year perfected ground beef taco meat and all the toppings your heart desires.
Oh, and if you’re picturing soft, mushy sweet potatoes buried under all of that… that’s exactly why the cornstarch is there. The edges stay crispy even with the beef and crema piled on top!
And don’t forget the thing that ties it all together… That simple 4-ingredient chipotle lime crema. It really is the best finishing touch!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Sweet potatoes: Cut them into even ¾-inch cubes so they all finish roasting at the same time. Bigger pieces stay soft in the middle, smaller ones burn on the edges.
- Cornstarch: The one secret ingredient. Mixed into the spices and sprinkled over the oiled potatoes, it’s what gives you crispy, caramelized edges instead of soft, steamy ones.
- Cinnamon: Just a pinch adds a cozy depth to the sweet potatoes without making them taste like dessert. Don’t skip it, but don’t go heavier either.
- Ground beef: 85/15 is my pick for flavor without a greasy skillet. 80/20 works too, just spoon off some of the fat before the spices go in, and ground turkey is fine if that’s what you have.
- Taco spices: Cumin, chili powder, paprika, and a little cayenne if you want the heat. A few spoonfuls of my Homemade Taco Seasoning Mix works in place of all of them.
- Chicken broth: This is what keeps the meat saucy instead of dry and crumbly. Water works too.
- Black beans and corn: Canned is what I use, drained and rinsed. Frozen corn works too, just give it an extra minute or two in the skillet.
- Sour cream: The base of the crema. Plain Greek yogurt works if you’d rather, it’s just a little tangier.
- Adobo sauce: Straight from a can of chipotle peppers in adobo. This is where the smoky flavor and most of the heat live, so start small and add more if you want it spicier.
- Cilantro Lime Rice: Totally optional, but a scoop of my Cilantro Lime Rice underneath makes these bowls extra filling.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the sweet potatoes.
Oil first, then the cornstarch-spice mix, then a single layer on a parchment-lined pan. They come out of the oven crispy on the edges and soft in the middle.
Get the pan in the oven right away. The salt starts pulling water out of the potatoes within a few minutes, and that moisture turns the cornstarch gummy so it slides off instead of crisping up.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Brown, season and simmer the taco meat.
While the potatoes roast, cook the beef with the onion and jalapeño until it’s no longer pink, then stir in the garlic for a few seconds. Add the spices and broth and let it simmer until most of the liquid cooks off but the meat still looks glossy.
Don’t cook it until it’s bone dry. That last bit of broth is what makes it taste like the packet taco meat you remember, just better.
Warm the beans and corn.
A quick sauté in butter with a little seasoning, then a squeeze of lime right before they come off the heat.
Whisk the crema and build your bowls.
Stir everything together and thin it with a splash of water until it drizzles off the spoon. Rice on the bottom if you’re using it, then potatoes, taco meat, beans and corn, avocado, and a drizzle of crema. Everybody adds their own toppings from there.
Taste it before you thin it. The adobo carries the heat, so add a little more if you like it spicy or pull it back for the kids.
Oops! What did I do wrong?
Why aren’t my sweet potatoes crispy?
Nine times out of ten the pan was too crowded, since cubes that touch steam instead of roast. Give them room, and use two pans if you need to.
Why is the coating clumpy?
The cornstarch went on before the oil, or got stirred into it. Oil the potatoes first, then sprinkle the cornstarch-spice mix over the top so it coats evenly.
My taco meat came out dry.
Either the broth cooked all the way off or you started with very lean beef. Pull it while it still looks glossy, and if you’re using 93/7, add another splash of broth at the end.
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Sweet Potato Taco Bowls Recipe
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Equipment
Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cut into ¾-inch cubes
- 2 ½ tablespoons avocado oil or olive oil
- 1 tablespoon cornstarch
- 1 ½ teaspoons paprika sweet or smoked
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Taco Meat
- 1 pound 85/15 ground beef
- ½ yellow onion finely diced
- 1 small jalapeño seeded and finely diced, optional
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth or water
Black Beans and Corn
- 1 tablespoon butter
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
Chipotle Crema
- ½ cup sour cream
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
- 1 tablespoon lime juice
- 1 garlic clove minced
- ¼ teaspoon salt
For Serving
- Cilantro Lime Rice, or cooked white rice optional
- 1 avocado peeled, pitted, and diced
- fresh cilantro chopped, optional
- lime wedges
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes with the oil until evenly coated. In a separate small bowl, mix together the cornstarch, paprika, garlic powder, cumin, cinnamon, salt, and black pepper. Sprinkle the seasoning mixture over the oiled potatoes and toss until evenly coated.2 pounds sweet potatoes, 2 ½ tablespoons avocado oil or olive oil, 1 tablespoon cornstarch, 1 ½ teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon ground cumin, ⅛ teaspoon ground cinnamon, 1 ¼ teaspoons salt, ½ teaspoon black pepper
- Spread the sweet potatoes onto the prepared baking sheet in an even layer and bake for 30-35 minutes, flipping after 20 minutes, until the potatoes are tender and crispy on the edges.2 pounds sweet potatoes
- Meanwhile, make the taco meat. Heat a large skillet over medium heat. Add the ground beef, diced onion, and jalapeño (if using). Cook, breaking the meat apart with a spatula, for 7 to 8 minutes, until the beef is no longer pink and the onion is soft. Stir in the minced garlic and cook 30 seconds, or until fragrant.1 pound 85/15 ground beef, ½ yellow onion, 1 small jalapeño, 2 garlic cloves
- Sprinkle in the cumin, chili powder, paprika, cayenne (if using), salt, and black pepper. Pour in the chicken broth and stir to coat the meat evenly. Reduce the heat slightly and simmer, uncovered, for 4 to 5 minutes, until most of the broth has evaporated but the meat still looks glossy and slightly saucy. Remove from the heat.2 teaspoons ground cumin, 1 ½ teaspoons chili powder, 1 ½ teaspoons paprika, ¼ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup chicken broth or water
- Warm the black beans and corn. Melt the butter in a medium skillet over medium heat. Add the corn, black beans, paprika, salt, and black pepper. Cook for 5 minutes, until heated through. Squeeze in the lime juice and remove from the heat.1 tablespoon butter, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon lime juice
- Make the chipotle crema. In a small bowl, whisk together the sour cream, adobo sauce, lime juice, garlic, and salt. Thin with 1 to 2 teaspoons of water until it reaches a drizzle-able consistency.½ cup sour cream, 1 tablespoon adobo sauce, 1 tablespoon lime juice, 1 garlic clove, ¼ teaspoon salt
- Divide the rice among the bowls, if using. Top with the roasted sweet potatoes, taco meat, and the black bean and corn mixture. Add the diced avocado, drizzle with the chipotle crema, and finish with fresh cilantro and lime wedges, if desired.Cilantro Lime Rice, or cooked white rice, 1 avocado, fresh cilantro, lime wedges
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with sweet potato taco bowls
These bowls are a full meal on their own, so I keep the sides simple and let people pile on more toppings. A bowl of Homemade Guacamole or Homemade Pico de Gallo on the table lets everybody customize their own, and my Chipotle Corn Salsa doubles down on the sweet corn already in the bowl.
If you want something to scoop with, Baked Tortilla Chips and Tomatillo Salsa Verde are my go-to, and a pan of Honey Jalapeño Cornbread can share the 400°F oven with the sweet potatoes. For a bigger crowd, swap the cilantro lime rice for Restaurant-Style Mexican Rice and stretch the bowls even further.
More Taco Night Recipes
Taco night doesn’t have to look the same every week. These are the ones on repeat at our house.
