Sweet Potato Taco Bowls (Print View)

Roasted sweet potatoes and black beans paired with fresh vegetables and bright lime dressing in a satisfying 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 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

# Step-by-Step Directions:

01 - Preheat oven to 425°F. 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. Spread on the prepared 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 more minutes until vegetables are tender and caramelized.
04 - While vegetables roast, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl.
05 - Heat black beans over low heat in a small saucepan until warm throughout.
06 - Divide cooked brown rice or quinoa among four bowls. Top each with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if desired.
07 - Drizzle lime dressing over each bowl. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if preferred.

# Expert Suggestions:

01 -
  • These bowls come together in under an hour and taste like you spent all day cooking.
  • Every bite feels indulgent even though it's completely plant-based and packed with whole foods.
  • The lime dressing is bright enough to make you forget you're not eating from a restaurant kitchen.
02 -
  • Don't skip rinsing the black beans—they go from metallic to buttery when you do.
  • The lime dressing tastes better the next day after the flavors have gotten to know each other, so make it ahead if you can.
  • Assemble your bowls right before eating so the rice stays warm and the avocado doesn't have time to oxidize.
03 -
  • Cut your sweet potatoes into consistent sizes so they cook evenly—no hard chunks, no mushiness.
  • Make the lime dressing the morning of if you can; it tastes better when it's had time to settle, and you'll save yourself five minutes at dinnertime.
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