Sweet Potato Taco Bowls (Printable Version)

A colorful bowl featuring roasted sweet potatoes, black beans, fresh veggies, and zesty lime dressing.

# 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

# Step-by-Step Guide:

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 the 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 the remaining 1 tablespoon olive oil and roast for an additional 10 minutes until vegetables are tender and caramelized.
05 - Meanwhile, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until emulsified.
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, warm black beans, halved cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if desired.
08 - Drizzle each bowl with the prepared lime dressing. Garnish with fresh cilantro leaves and lime wedges. Add vegan sour cream if preferred.

# Additional Tips::

01 -
  • They come together in under an hour, which means weeknight dinners suddenly feel restaurant-quality without the stress.
  • The lime dressing ties everything together with a brightness that makes even simple ingredients sing.
  • You can prep components ahead and assemble bowls whenever hunger strikes, making them perfect for chaotic schedules.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your bowl watery and dilute all your beautiful flavors.
  • Timing matters: add the avocado right before eating or it'll brown and look sad within a couple of hours.
  • The lime dressing can be made hours ahead and actually tastes better as flavors meld, so prepare it whenever you have a moment.
03 -
  • Make a double batch of lime dressing and keep it in the fridge—it transforms leftover grain bowls, salads, and roasted vegetables throughout the week.
  • Assemble empty bowls with everything except the avocado and dressing the night before, then add those final touches in the morning for a grab-and-go lunch.
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