Sweet Potato Taco Bowls (Printable)

Roasted sweet potatoes, black beans, veggies, and lime dressing create a vibrant, satisfying main dish.

# Ingredient list:

→ 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:

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

# Expert Advice:

01 -
  • They're colorful enough to make you smile before you even take a bite, and honestly that matters more than people admit.
  • Once you've roasted the vegetables, assembly is basically zero stress—perfect for when you want something nourishing without the fuss.
  • The lime dressing does all the heavy lifting, tying together flavors that might otherwise feel scattered across your bowl.
02 -
  • Don't crowd the baking sheet when roasting the sweet potatoes—they need space to caramelize, not steam, so if your sheet feels packed use two sheets and rotate them.
  • The avocado goes on right before serving because it browns quickly once cut, so resist the urge to prep it too far ahead.
  • Taste your dressing before it goes into the bowl because that's where all the magic lives, and you might want it a little more tangy or sweet depending on your mood.
03 -
  • Don't be shy with the lime dressing—these bowls need that brightness to really sing, and you can always make extra to drizzle on top or dip into.
  • If you're making these for someone new to plant-based eating, the combination of textures and colors makes it feel way more indulgent than it actually is, which is the secret to making converts.
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