Sweet Potato Taco Bowl Dinner Everyone Will Love
A vibrant, plant-based Sweet Potato Taco Bowl loaded with roasted sweet potatoes, black beans, fresh veggies, and smoky spices. A quick, nourishing dinner everyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp garlic powder
Salt, to taste
1 cup cooked brown rice or quinoa
1 can black beans, drained and rinsed
1/2 tsp cumin (for beans)
1/4 tsp garlic powder (for beans)
1 tbsp lime juice (for beans)
1/2 cup corn
1 cup shredded red cabbage or romaine
1 cup cherry tomatoes, halved
1 avocado, sliced
Optional toppings: lime wedges, salsa, tortilla strips, cilantro
Instructions
-
Preheat oven to 425°F. Toss sweet potatoes with olive oil and spices. Roast 25–30 minutes, flipping halfway.
-
Cook rice or quinoa according to package directions.
-
Warm beans with cumin, garlic powder, lime juice, and a pinch of salt.
-
Prep veggies: halve tomatoes, shred cabbage, slice avocado, warm corn.
-
Assemble bowls with rice, sweet potatoes, beans, veggies, and toppings.
-
Drizzle with lime or dressing. Serve warm.
Notes
Use quinoa for extra protein. Add jalapeños or hot sauce for spice. Store components separately for meal prep.