Sweet Potato Taco Bowls (Printable)

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

# Ingredient List:

→ 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

# Steps:

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. Spread evenly on the prepared baking sheet.
03 - Roast the sweet potatoes for 20 minutes. Then add diced red bell pepper and sliced red onion to the baking sheet, drizzle with remaining olive oil, and roast for an additional 10 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 until well combined.
05 - Heat black beans gently in a small saucepan over low heat until warmed through.
06 - Divide cooked brown rice or quinoa among four bowls. Top each with roasted sweet potatoes, bell pepper, red onion, black beans, cherry tomatoes, shredded cabbage, diced avocado, and jalapeño slices if using.
07 - Drizzle lime dressing over the bowls. Garnish with fresh cilantro leaves and lime wedges. Optionally, add vegan sour cream.

# Tips from the Pros:

01 -
  • The sweet potatoes get golden and crispy at the edges while staying soft inside, which is honestly the whole reason to make this.
  • You can prep everything the night before and just roast when you're hungry, making it perfect for busy mornings or unexpected guests.
  • It's colorful enough to photograph, healthy enough to feel good about, and delicious enough that nobody realizes it's vegan.
02 -
  • Don't crowd the baking sheet when roasting the sweet potatoes—they need space to caramelize, not steam, so resist the urge to pile them high.
  • Taste the lime dressing before serving and adjust the maple syrup if it's too sharp; everyone's lime juice is different, and this simple step prevents one sour bowl from ruining your whole meal.
03 -
  • Cut all your vegetables about the same size so everything cooks evenly and the bowl feels balanced rather than chaotic.
  • If you forget to make rice ahead of time, using cooked quinoa or even a good quality microwaveable grain keeps the prep time honest and still delivers.
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