Sweet Potato Taco Bowls (Printer View)

Roasted sweet potatoes with beans, fresh vegetables, and a tangy lime dressing for a satisfying meal.

# 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 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon garlic powder
15 - Salt and black pepper, to taste

→ Lime Dressing

16 - 3 tablespoons fresh lime juice
17 - 2 tablespoons olive oil
18 - 1 tablespoon 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

# Method steps:

01 - Set 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, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast sweet potatoes for 20 minutes. Add diced red bell pepper and sliced red onion to the baking sheet, drizzle with remaining olive oil, and continue roasting for 10 minutes until tender and caramelized.
04 - Whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
05 - Heat black beans in a small saucepan over low heat until warmed through.
06 - Divide cooked brown rice or quinoa among four bowls. Top with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if using.
07 - Drizzle lime dressing over bowls and garnish with cilantro leaves and lime wedges. Serve with vegan sour cream if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent an hour in the kitchen.
  • Every component is customizable, so you're never tired of eating the same thing twice.
  • The lime dressing transforms everything it touches, tying flavors together like magic.
02 -
  • Don't toss the sweet potatoes halfway through roasting—let them sit undisturbed so they caramelize instead of steaming.
  • The lime dressing tastes better if you make it at least 10 minutes before serving, giving the flavors time to get friendly with each other.
  • If your avocado is too firm, slice it and let it sit out for a few hours, or it'll be like eating a sad rock.
03 -
  • If you're feeding people who eat meat, double the recipe and set out some grilled chicken or tofu on the side—the bowl works as both a vegetarian main and a vegetable base.
  • Toasted pepitas or crispy tortilla strips scattered on top add the kind of textural surprise that makes people ask for seconds.
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