Sweet Potato Taco Bowls (Print out)

Roasted sweet potatoes and black beans with fresh veggies and zesty lime dressing for a vibrant, satisfying bowl.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cubed (about 1.5 pounds)
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 until evenly coated.
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, then roast for an additional 10 minutes until vegetables are tender and caramelized.
05 - While vegetables roast, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until combined.
06 - Heat black beans in a small saucepan over low heat until warmed through.
07 - Divide cooked brown rice or quinoa evenly among four bowls. Top with roasted sweet potatoes, bell pepper, red onion, warmed black beans, cherry tomatoes, shredded cabbage, diced avocado, and sliced jalapeño if using.
08 - Drizzle each bowl with lime dressing and garnish with fresh cilantro leaves and lime wedges. Add vegan sour cream if desired.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and most of that is just the oven doing the work while you relax.
  • The lime dressing is so good you'll find yourself drizzling it on everything for days afterward.
  • It's the kind of meal that looks impressive but requires zero fancy cooking skills.
02 -
  • Don't skip the second roasting step with the peppers and onion—that extra ten minutes is what transforms them from raw to caramelized, and it makes all the difference in depth of flavor.
  • The avocado only goes on right before eating; I learned this the hard way after leaving cut avocado in the dressing for an hour and ending up with brown, mushy pieces.
03 -
  • Prep your vegetables the night before and store them in the fridge; you'll only need twenty minutes of oven time the next day, which means these bowls become a weeknight staple.
  • The dressing keeps for three days covered in the fridge, so you can make it on Sunday and use it throughout the week on grain bowls, salads, or roasted vegetables.
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