Sweet Potato Taco Bowls (Print)

A colorful blend of roasted sweet potatoes, black beans, fresh vegetables, and lime dressing for a nourishing bowl.

# Components:

→ 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 - Heat the oven to 425°F and 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 on the prepared baking sheet and roast for 20 minutes.
04 - Add diced red bell pepper and thinly sliced red onion to the baking sheet, drizzle with remaining olive oil, and continue roasting for 10 more minutes until vegetables are tender and caramelized.
05 - Whisk fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until combined.
06 - Heat the drained and rinsed black beans over low heat in a small saucepan until warmed through.
07 - Divide cooked brown rice or quinoa evenly among four serving bowls. Top with roasted sweet potatoes, bell pepper, red onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and sliced jalapeño if desired.
08 - Drizzle each bowl with the lime dressing, garnish with fresh cilantro leaves and lime wedges, and add vegan sour cream if preferred.

# Expert Advice:

01 -
  • Everything comes together in under an hour, and most of that time the oven does the work while you relax.
  • It's endlessly customizable—swap vegetables, beans, or grains based on what's in your fridge or what you're craving.
  • You get that satisfying bowl-meal feeling: warm, fresh, and substantial all at once.
02 -
  • Don't skip the second timer—that 10-minute window for the peppers and onions is precise because if you roast everything together from the start, they'll turn to mush while the potatoes are still raw in the middle.
  • Make the dressing before you assemble bowls, not after, because whisking it fresh means the cilantro stays bright green instead of oxidizing into a dull color.
  • The lime dressing is forgiving—if it tastes too strong, add more maple syrup or olive oil; if it feels flat, add more lime or cilantro.
03 -
  • If you want extra crunch and substance, toast some pepitas or crispy tortilla strips and scatter them on top—they stay crunchy even with the dressing and add a satisfying bite.
  • The maple syrup in the dressing is doing subtle work—it balances the lime's acidity and adds a whisper of sweetness that ties the dish together, so don't skip it or substitute honey if you're keeping this vegan.
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