Sweet Potato Taco Bowl
This Sweet Potato Taco Bowl is a hearty, meatless bowl that brings together roasted sweet potatoes, seasoned beans, fresh veggies, and a creamy lime-yogurt dressing. It’s full of color, plant-based protein, fiber, and healthy fats — everything you want in a balanced, Mediterranean-style taco-inspired meal.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2–3 bowls
Ingredients
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and diced (about 2½ cups)
1 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp chili powder
Salt & pepper, to taste
For the Taco Bowl Base
1 cup cooked brown rice or quinoa
½ cup black beans (or chickpeas), rinsed and drained
½ cup corn kernels (fresh, frozen, or roasted)
½ red bell pepper, diced
½ avocado, diced or sliced
6–8 cherry tomatoes, halved
¼ red onion, finely chopped
1 tbsp fresh cilantro or parsley, chopped
Optional: handful of shredded lettuce or baby spinach
For the Creamy Lime Yogurt Dressing
¼ cup Greek yogurt
1 tbsp lime juice
½ tbsp olive oil
¼ tsp cumin
1 clove garlic, minced (or ¼ tsp garlic powder)
Salt & pepper, to taste
Optional: splash of water to thin
Toppings
Crumbled feta or cotija cheese
Pumpkin seeds or toasted sesame seeds
Sliced jalapeno or olives
Lime wedges for serving
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, paprika, cumin, chili powder (if using), salt, and pepper.
Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Dressing
In a small bowl, whisk together Greek yogurt, lime juice, olive oil, garlic, cumin, salt, and pepper.
Add a splash of water if needed for a smooth drizzle consistency.
3. Assemble the Bowls
Add a base of brown rice or quinoa to each bowl.
Arrange roasted sweet potatoes, beans, corn, bell pepper, avocado, tomatoes, and red onion in sections for a vibrant look.
Drizzle generously with creamy lime dressing.
Sprinkle with cheese, herbs, or seeds if desired.
4. Serve
Serve warm or at room temperature.
Add a squeeze of lime on top for a fresh, tangy finish.
Chef’s Tips
For extra flavor, roast corn and bell peppers along with sweet potatoes.
Make it heartier with a scoop of cooked chicken, shrimp, or tofu.
For a Mediterranean twist, swap black beans for chickpeas and add hummus on the side.
Leftovers make a perfect lunch bowl the next day — just keep the dressing separate.
Frequently Asked Questions
Q1: Can I make this vegan?
Yes — use plant-based yogurt for the dressing and skip the cheese.
Q2: Can I meal prep this?
Definitely! Store components separately for up to 4 days. Add dressing right before eating.
Q3: Can I use white potatoes instead?
You can, but sweet potatoes add natural sweetness and more nutrients like beta-carotene.
Nutritional Information
Calories: 460 kcal
Protein: 14 g
Carbs: 60 g
Fat: 18 g
Fiber: 10 g
Sugar: 9 g
Sodium: 380 mg