Sweet Potato Taco Bowls (Printable)

Roasted sweet potatoes, black beans, fresh vegetables, and lime dressing combine for a vibrant, plant-based bowl.

# What You'll Need:

→ 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 fl 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

# How-To Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes, 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss to coat evenly.
03 - Spread sweet potatoes on the prepared baking sheet in a single layer and roast for 20 minutes.
04 - Remove the baking sheet, add diced red bell pepper and sliced red onion, drizzle with remaining olive oil, and return to the oven for an additional 10 minutes until vegetables are tender and caramelized.
05 - While vegetables roast, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt until emulsified.
06 - Warm drained black beans over low heat in a small saucepan until heated through.
07 - Distribute the cooked brown rice or quinoa evenly into four serving bowls. Layer roasted sweet potatoes, bell pepper, onion, warmed black beans, cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if desired.
08 - Drizzle each bowl with lime dressing and garnish with fresh cilantro leaves and lime wedges. Add a dollop of vegan sour cream if preferred.

# Expert Suggestions:

01 -
  • One pan does most of the work while you prep everything else, leaving you actually relaxed during cooking.
  • The lime dressing is so good you'll find yourself drizzling it on everything for weeks afterward.
  • Built-in flexibility means you can work with whatever produce is looking fresh at your market that day.
02 -
  • Don't chop your avocado until the absolute last moment before eating, or it will oxidize and turn that unappetizing brown no matter what you do.
  • The dressing really does need fresh lime juice to sing—bottled just doesn't carry the brightness that makes everything else taste better.
  • If your sweet potatoes are releasing a lot of moisture during roasting, flip them halfway through so the bottom side gets crispy too.
03 -
  • Cut your sweet potatoes into roughly the same size so they roast evenly instead of some pieces turning to mush while others stay firm.
  • Don't overcrowd the baking sheet or the vegetables will steam instead of caramelize, and that's when they taste boring instead of bright.
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