Sweet Potato Taco Bowls (Print)

A vibrant bowl with roasted sweet potatoes, black beans, fresh vegetables, and a zesty lime dressing.

# Components:

→ 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

# Directions:

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. Spread evenly on the prepared baking sheet.
03 - Roast sweet potatoes for 20 minutes in the preheated oven.
04 - Add diced red bell pepper and sliced red onion to the baking sheet. Drizzle with the remaining olive oil and roast for an additional 10 minutes until vegetables are tender and slightly caramelized.
05 - Whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
06 - Heat black beans over low heat in a small saucepan until warmed through.
07 - Divide cooked brown rice or quinoa evenly among four bowls. Top with roasted sweet potatoes, red bell pepper, red onion, warmed black beans, cherry tomatoes, shredded cabbage, avocado, and jalapeño slices if desired.
08 - Drizzle lime dressing over each bowl. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if using.

# Chef Secrets:

01 -
  • These bowls come together faster than you'd think, making weeknight dinners feel less like a chore and more like a moment of self-care.
  • The roasted sweet potatoes get this caramelized edge that tastes indulgent, but you're actually nourishing your body with whole foods.
  • Once you nail the lime dressing, you'll find yourself drizzling it on everything—salads, roasted vegetables, leftover grains.
  • It's the kind of meal that looks impressive enough to serve guests but simple enough to make on a random Tuesday when you're cooking just for yourself.
02 -
  • Don't assemble these bowls ahead of time—the avocado will brown, the rice will absorb the dressing and turn mushy, and the fresh vegetables will lose their crunch.
  • The lime dressing is where the magic lives; even the most perfectly roasted sweet potato tastes bland without it, so don't skimp on the lime juice or fresh cilantro.
  • If your sweet potatoes aren't caramelizing after 30 minutes total, bump the oven temperature up to 450°F for the last 5 minutes; you want edges that are slightly charred and sweet.
03 -
  • If avocado prices spike or they're not ripe when you need them, swap in a creamy tahini sauce or a simple cashew cream instead—you'll lose nothing in terms of satisfaction.
  • Toast your spices in a dry pan for 30 seconds before adding them to the oil; it wakes them up and makes the whole dish taste more intentional and aromatic.
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