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Sweet Potato Taco Bowl

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Sweet potato taco bowls are a vibrant, nourishing meal made with roasted sweet potatoes, seasoned beans, fresh toppings, and a flavorful sauce, all served over rice or quinoa. They’re plant-based, filling, and easy to customize for any taste.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 can (15 oz) black beans or pinto beans, drained and rinsed
  • 1 1/2 cups cooked rice or quinoa
  • 1 avocado, sliced or mashed
  • 1/2 cup cherry tomatoes, halved (or 1/2 cup salsa)
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1 cup shredded lettuce or cabbage
  • Lime wedges, for serving
  • Optional: chopped cilantro, diced red onion, jalapeño slices, dairy-free sour cream or dressing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Spread on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
  4. While potatoes roast, warm the beans in a skillet over medium heat with a pinch of salt and extra chili powder if desired.
  5. Prepare toppings: slice avocado, chop tomatoes, shred lettuce or cabbage, and prep other desired toppings.
  6. Assemble bowls: start with a base of rice or quinoa, then layer on sweet potatoes, beans, corn, avocado, and other toppings.
  7. Finish with a squeeze of lime and your favorite sauce or dressing. Serve warm.

Notes

  • Store leftovers in separate containers and reheat sweet potatoes and beans before serving.
  • Use cauliflower rice for a grain-free version.
  • For extra protein, add chickpeas, tofu, or a fried egg.
  • Switch up the sauce with chipotle mayo, tahini, or salsa verde.

Nutrition

Find it online: https://recipesbyliza.com/sweet-potato-taco-bowl/