Sweet Potato Taco Bowls (Printable)

Colorful bowls with roasted sweet potatoes, black beans, fresh veggies, and tangy lime dressing for a healthy meal.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cubed
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1 cup shredded red cabbage
07 - 1 jalapeño, sliced (optional)

→ Beans and Grains

08 - 1 can (15 oz) black beans, drained and rinsed
09 - 2 cups cooked brown rice or quinoa

→ Spices and Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp garlic powder
15 - Salt and black pepper, to taste

→ Lime Dressing

16 - 3 tbsp fresh lime juice
17 - 2 tbsp olive oil
18 - 1 tbsp maple syrup
19 - 1 clove garlic, minced
20 - 1/4 cup chopped fresh cilantro
21 - Salt, to taste

→ Toppings (optional)

22 - Fresh cilantro leaves
23 - Lime wedges
24 - Vegan sour cream

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper.
03 - Spread seasoned sweet potatoes evenly on the prepared baking sheet and roast for 20 minutes.
04 - Add diced red bell pepper and sliced red onion to the baking sheet, drizzle with remaining olive oil, and roast an additional 10 minutes until vegetables are tender and caramelized.
05 - Whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
06 - Heat drained black beans in a small saucepan over low heat until warmed through.
07 - Divide cooked brown rice or quinoa evenly among four bowls. Layer with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, avocado, and jalapeño slices if desired.
08 - Drizzle lime dressing over each bowl and garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if desired.

# Expert Tips:

01 -
  • They're endlessly customizable, so you can use whatever vegetables are calling to you from your market haul.
  • Everything comes together in under an hour, making weeknight dinners actually feasible when you're tired.
  • The lime dressing tastes so good you'll find yourself making extra just to keep in the fridge.
  • Visually stunning enough to photograph but humble enough to eat straight from a bowl while binge-watching something.
02 -
  • Don't forget to pat the sweet potatoes dry after cubing them, because excess moisture on the surface prevents browning and you'll end up with steamed instead of roasted vegetables.
  • The difference between a good bowl and a transcendent one is letting your roasted vegetables cool slightly before assembling—warm vegetables can make avocado turn brownish and wilt the greens.
03 -
  • Taste the lime dressing before you add it to the bowls and adjust for what feels right to you—more sweetness, more acidity, more garlic—because this is the element that ties everything together.
  • If your avocado isn't quite ripe when you need it, slice it thinner and it won't matter as much, or just use it anyway because slightly firm avocado is better than no avocado.
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