Roasted Sweet Potato Taco Bowl
A colorful, hearty taco-style bowl featuring crispy roasted sweet potatoes, fresh veggies, and a creamy sauce. This bowl is vegetarian, gluten-free, non-spicy, and packed with Mediterranean-friendly ingredients—perfect for lunch or dinner.
Prep: 10 minutes
Roast: 25–30 minutes
Total: ~40 minutes
Serves: 2
Ingredients
Roasted Sweet Potatoes
2 medium sweet potatoes, cubed
1½ tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt & black pepper, to taste
Bowl Base
1 cup cooked brown rice or quinoa
½ cup black beans or chickpeas (rinsed & drained)
½ cup cherry tomatoes, halved
½ avocado, sliced
¼ cup red onion, thinly sliced
Fresh cilantro or parsley
Creamy Sauce
¼ cup Greek yogurt
1 tsp lemon or lime juice
1 tsp olive oil
Salt, to taste
Instructions
1️⃣ Roast Sweet Potatoes
Preheat oven to 200°C / 400°F.
Toss sweet potatoes with olive oil, spices, salt, and pepper.
Spread on a baking tray and roast 25–30 minutes, flipping once, until golden and tender.
2️⃣ Prepare Sauce
Mix Greek yogurt, lemon/lime juice, olive oil, and salt until smooth.
3️⃣ Assemble the Bowl
Add rice or quinoa to bowls.
Top with roasted sweet potatoes, beans, tomatoes, avocado, and onion.
Drizzle with creamy sauce and garnish with herbs.
Why You’ll Love It
Sweet & savory taco flavors
Plant-based, filling, and nutritious
Easy meal-prep bowl
Customizable with any veggies or sauces
Tips & Variations
Extra protein: Add grilled chicken, shrimp, or tofu
Vegan sauce: Use tahini or avocado-lime sauce
Crunch: Add roasted corn or tortilla strips
Mediterranean twist: Add olives and crumbled feta
Nutritional Information
Calories: ~420 kcal
Protein: ~12 g
Carbs: ~55 g
Healthy fats: ~16 g
Fiber: ~10 g