Description
Sweet potato taco bowls are a vibrant, plant-based meal packed with roasted sweet potatoes, beans, rice, fresh veggies, and bold taco flavors—all served in a customizable bowl.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 can black beans or pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- Optional toppings: salsa, hot sauce, sour cream or dairy-free alternative, shredded cheese, pickled jalapeños
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender.
- While potatoes roast, warm beans in a small saucepan and prep other toppings.
- Assemble bowls starting with rice or quinoa, then layer on sweet potatoes, beans, corn, tomatoes, avocado, and red onion.
- Top with chopped cilantro, a squeeze of lime, and any additional toppings as desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowls