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During the autumn months, you may more commonly see sweet potatoes on the dessert table baked in a pie instead of being served as part of the main course, but this week these scrumptious root vegetables have been stealing the show as a key ingredient in these amazing Southwest Sweet Potato Taco Bowls I made for our in-house Taco Tuesday celebration!
Maybe it’s the food-nerd in me, but I love fusing seasonal flavors in with foods that I would typically serve year round. With sweet potatoes and pumpkins currently being in season, I wanted to find a delicious way to incorporate them into a taco bowl dish that my whole family would love.
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As much as I love a traditional taco, nothing makes me happier than mixing things up a bit in the kitchen. A taco bowl is a combination of all of your favorite taco ingredients served inside a bowl without a shell. You can mix and match as many or as few ingredients as you like, and you can even serve it over a bed of leafy greens if you’d like to eat it as a taco salad!
Instead of using chicken or beef as the base of these taco bowls, I diced up a few sweet potatoes, drizzled a little olive oil on top, and mixed in a blend of taco seasonings and spices and baked them until they were tender. I also added some seasoned roasted pumpkin seeds to tie in another flavor of the season. Pumpkin seeds and sweet potatoes both pack some amazing nutrients into a dish, and I definitely didn’t miss having meat in these taco bowls at all!
Once you add in the sweet potatoes into the bowl, you then add in the color. As for me, my favorite taco toppings are black beans, fiesta corn, diced red onion, fresh jalapenos, chopped cilantro and Pace® Chunky Salsa Medium. I love the bold kick of flavor that Pace® brings to my taco bowls, and it marries all of the ingredients together so well. It’s absolutely scrumptious!
During my recent shopping trip to Walmart, I made sure to stock up on Pace® Chunky Salsa Medium and Pace® Medium Picante Sauce to have on hand. We enjoy it several times a week in our household, be it as a topping on our taco bowls, an ingredient in a side dish or right by itself with a bag of tortilla chips while we watch the game on TV!
Just like you’re never fully dressed without a smile, a taco bowl is never fully dressed without a heaping spoonful of Pace® salsa right on top. Pace® is America’s favorite salsa for tacos, and I love the southwest flair it gives to any dish I add it to!
Here’s a free printable copy of the recipe for these Southwest Sweet Potato Bowls if you’d like to give them a try!
Southwest Sweet Potato Taco Bowls
- 3 sweet potatoes peeled and diced
- 3 Tbs olive oil
- 1 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Pace® Chunky Salsa Medium
- Black beans - drained and rinsed
- Fiesta corn
- Roasted seasoned pumpkin seeds
- diced red onion
- fresh jalapeno slices
- fresh cilantro
- Chipotle dressing
- Preheat oven to 400 F
- In a large bowl, combine diced sweet potatoes, olive oil, and spices and stir until well incorporated
- Line a large baking sheet with foil and nonstick cooking spray
- Spread seasoned sweet potatoes onto baking sheet and bake for 20 minutes, or until tender
- Using a spoon or spatula, scoop sweet potatoes into a bowl to serve as the base of the bowl, then add your favorite taco toppings - including Pace® Chunky Salsa!
Tried this recipe?
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The possibilities are truly endless when it comes to how you dress up your taco bowls, and my favorite things about these bowls is the fusion of fall with all of the fun southwest flavors. In our household, the key ingredient to making our taco night a rocking success is definitely no secret: Tuesdays are for Tacos. Tacos are for Pace®!
What flavors would you add to your Southwest Sweet Potato Taco Bowl? Do you love to fuse the flavors of fall into your main course whenever possible? When you’re headed out to Walmart to pick up your sweet potatoes, don’t forget to stock up on Pace® salsa to take your Taco Tuesday to a whole new level!
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