Description
Delicious and nutritious Sweet Potato Taco Bowls featuring roasted sweet potatoes, vibrant vegetables, seasoned black beans, and a zesty lime dressing. This colorful, plant-based meal comes together with simple ingredients and baking, perfect for a healthy weeknight dinner or meal prep.
Ingredients
Scale
Roasted Vegetables
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Beans and Grains
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked brown rice or quinoa
Fresh Toppings
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded red cabbage
- 1 jalapeño, sliced (optional)
Lime Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- Salt, to taste
Garnishes
- Fresh cilantro leaves
- Lime wedges
- Vegan sour cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on the prepared baking sheet and roast in the preheated oven for 20 minutes.
- Add Peppers and Onions: After 20 minutes, add the diced red bell pepper and sliced red onion to the baking sheet, drizzle with the remaining tablespoon of olive oil, and continue roasting for an additional 10 minutes until all vegetables are tender and caramelized.
- Prepare Lime Dressing: While the vegetables are roasting, whisk together fresh lime juice, 2 tablespoons olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until well combined.
- Warm Black Beans: Heat the drained and rinsed black beans in a small saucepan over low heat until warmed through, stirring occasionally.
- Assemble Bowls: Divide the cooked brown rice or quinoa evenly among four bowls. Top each bowl with the roasted sweet potatoes, bell peppers, onions, warmed black beans, cherry tomatoes, shredded red cabbage, diced avocado, and jalapeño slices if using.
- Add Dressing and Garnish: Drizzle the prepared lime dressing over each bowl. Garnish with fresh cilantro leaves and lime wedges. Optionally, add a dollop of vegan sour cream to complete the dish.
Notes
- For extra protein, add grilled tofu or tempeh.
- Adjust the spice level by omitting the jalapeño or adding more chili powder.
- Can be made gluten-free by ensuring the grains used are gluten-free like quinoa.
- These bowls can be prepared ahead and stored in the fridge for up to 3 days.
- Use whatever grains you prefer such as white rice or couscous as alternatives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
