Sweet Potato Taco Bowls (Print Version)

Roasted sweet potatoes, black beans, fresh veggies, and lime dressing combine in a vibrant plant-based bowl.

# 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

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper in a large bowl. Spread them evenly on the prepared baking sheet.
03 - Roast the sweet potatoes for 20 minutes. Then add the 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 all vegetables are tender and caramelized.
04 - In a small bowl, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt until well combined.
05 - Warm the black beans in a small saucepan over low heat until heated through.
06 - Divide the cooked brown rice or quinoa equally among four bowls. Layer with roasted sweet potatoes, bell pepper, red onion, black beans, cherry tomatoes, shredded red cabbage, diced avocado, and sliced jalapeño if desired.
07 - Drizzle each bowl with the lime dressing. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if using.

# Expert Tips:

01 -
  • They come together in under an hour and taste like you spent the whole day cooking.
  • The roasted sweet potatoes develop this caramelized sweetness that feels indulgent while being completely wholesome.
  • You can prep components ahead and assemble fresh whenever hunger strikes.
  • One bowl keeps you full and energized without that heavy feeling afterward.
02 -
  • Don't slice your avocado more than five minutes before eating or it'll brown. If you're prepping ahead, keep the pit in half the avocado until the last moment.
  • The lime dressing needs acid to taste alive. Bottled lime juice changes the entire character of these bowls in a disappointing way.
  • Cutting all your vegetables roughly the same size matters more than you'd think because they roast more evenly and the bowl feels balanced when you eat it.
03 -
  • Line your baking sheet with parchment paper before roasting to prevent sticking and make cleanup effortless.
  • Don't crowd the baking sheet or your vegetables steam instead of caramelize. Give them space and they'll develop that gorgeous color and flavor.
  • Make extra dressing. You'll want it on salads, grain bowls, roasted vegetables, or even as a marinade for tofu throughout the week.
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