Sweet Potato Taco Bowls (Printable)

Roasted sweet potatoes, black beans, fresh veggies, and lime dressing create a vibrant, plant-based bowl.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Spread the seasoned sweet potatoes evenly on the prepared baking sheet and roast in the oven for 20 minutes.
04 - Remove the baking sheet from the oven and add the diced red bell pepper and sliced red onion. Drizzle with the remaining olive oil and roast for an additional 10 minutes until the vegetables are tender and caramelized.
05 - While the vegetables roast, whisk together fresh lime juice, olive oil, maple syrup, minced garlic, chopped cilantro, and salt in a small bowl until emulsified.
06 - Heat drained black beans over low heat in a small saucepan until warmed through.
07 - Divide the cooked brown rice or quinoa evenly into four serving bowls. Top each with roasted sweet potatoes, bell pepper, onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if desired.
08 - Drizzle the lime dressing over each bowl. Garnish with fresh cilantro leaves, lime wedges, and vegan sour cream if using.

# Expert Suggestions:

01 -
  • The sweet potatoes turn into crispy-edged, tender jewels that taste nothing like health food, just pure comfort.
  • Everything comes together in under an hour, which means you can feed a crowd without spending your whole evening in the kitchen.
  • It's the rare vegan bowl that feels satisfying enough to silence any skepticism at the dinner table.
02 -
  • Don't crowd the baking sheet; the vegetables need room to caramelize, not steam, so if your sheet feels cramped, use two and rotate them halfway through.
  • Add your avocado right before serving or it'll turn an unappetizing gray-brown, and that's the easiest disappointment to avoid.
  • The lime dressing is what makes this go from nice to memorable—a plain bowl of roasted vegetables is one thing, but that bright, garlicky citrus dressing is what makes people ask for seconds.
03 -
  • Make the dressing first and let it sit while you roast; the flavors meld and the lime juice becomes milder and more integrated.
  • Prepare all your raw toppings before the vegetables come out of the oven so you're not frantically chopping while everything gets cold.
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