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Crispy, seasoned Sweet Potato Bowls are loaded with flavor and texture. Drizzled with a tangy homemade creamy cilantro lime dressing. These bowls are banging! Eat vegetarian or add your favorite protein.
Why Make Sweet Potato Bowls
If you want a wonderful veggieful meal that’s full of seasonings and flavor this is for you! It’s bright and loaded with fiber.
- Customizable. Add your favorite protein or swap the veggies for others.
- Loaded With Veggies.
- Textures. All the best textures combined into one.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Sweet Potatoes. This is the base of the recipe. Use any variety of sweet potato. You can also use butternut squash in place of the potato.
- Seasonings. Garlic, onion powder, chili powder, cumin, salt, chipotle powder.
- Brussel Sprouts. I like to roast them up with the the sweet potatoes.
- Black Beans. Canned black beans.
- Pickled Onions. Buy them or make your own! To make your own scan the recipe card below with the full recipe.
- Rice. This is optional, you can skip it if you’d want. Make it healthier and serve this recipe over romaine or massaged kale.
- Avocado. This is for topping the bowls
Cilantro Lime Dressing
- Apple Cider Vinegar. Gives the dressing a great depth of flavor
- Honey. To sweeten it up and add balance
- Cilantro. Fresh cilantro
- Lime. This add a great citrus tang.
- Sour Cream. Optional! It makes the dressing nice and creamy.
- Seasonings. Salt, garlic powder, chili powder
Steps To Make This Recipe
- Step One. Make the quick pickled onions first if making your own (see notes) Preheat the oven to 400º Prepare the potatoes. Start rice if serving with rice, cook the rice according to the package instructions.
- Step Two. Mix 1 Tbsp oil into the potatoes, add the seasonings and mix well.
- Step Three. Place the potatoes on a parchment lined baking sheet, be sure they aren’t overlapping. Bake for about 20 minutes, meanwhile toss the diced Brussels sprouts in 1 tsp oil and a pinch of salt & pepper. Pull the sweet potatoes out, give them a toss.
- Step Four. Add the brussels sprouts to the sheet pan, I like to move the potatoes over and lay the sprouts on the extra space. You can also just mix them in. Bake on 400º for another 10-15 minutes or until both the potatoes and sprouts are tender.
- Step Five. While everything it baking, make the creamy cilantro lime dressing! Just add the ingredients to a small food processor or blender and blitz until well incorporated. Give it a taste! add more honey or salt if needed.
- Step Six. Assemble the bowls. Add the grain/rice or lettuce. Top with roasted veggies and all other ingredients. Drizzle dressing generously and enjoy fresh!
Recipe Pairings
Roasted Sweet Potatoes are so filling so these bowls are great on their own. If you want to add a side, try my Avocado Corn Black Bean Salad or Cucumber and Tomato Salad.
Recipe Tips
- Be sure to cook the sweet potatoes until they are tender.
- Cut the potatoes and Brussels in equal sizes to ensure they are all cooked the same.
- Add your favorite veggies. Feel free to swap things out or use what you have! Fresh corn, kale or lettuce or sliced tomatoes would all be great substitutes.
- To Make Pickled Onions:
- 3/4 cup distilled white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1-1/2 teaspoons kosher salt
- 1 medium red onion, thinly sliced
- Instructions
- 1. In a small saucepan, heat and stir together the vinegar, water, sugar, and salt until the sugar and salt have dissolved.
- 2. Place the sliced onions in a jar. Pour the heated vinegar mixture over the red onion and let sit at room temperature for at least 30 minutes or more.
- 3. Serve immediately or keep refrigerated for future use. The onions will keep for up to 2 weeks, Yield 2 cups.
Recipe FAQs
Can I use russet potatoes instead?
Yes, you can swap the sweet potatoes if needed or desired.
Can I meal prep these sweet potato bowls?
Yes, meal prep these or make them ahead of time. reheat and assemble when you are ready to eat. Leave the dressing separate until you are ready to serve.
Sweet Potato Bowls
Crispy, seasoned Sweet Potato Bowls are loaded with flavor and texture. Drizzled with a tangy homemade creamy cilantro lime dressing.
Equipment
- baking sheet
- large mixing bowl
Ingredients
Roasted Sweet Potatoes & Brussles
- 2 medium sweet potatoes, peeled and chopped
- 1 tbsp olive oil , a little more for the brussel sprouts will be needed.
- ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cups brussel sprouts, diced
Bowl Ingredients
- 1 cup uncooked rice, optional
- 1 15 oz can black beans, drained
- 1 small avocado diced
- pickled onions, optional
- fresh cilantro for garnish, optional
Cilantro Lime Dressing
- 1 lime, juiced , *about 1 Tbsp
- 2 Tbsp olive oil
- 2-3 Tbsp honey , taste as you go, I like mine a little sweeter
- ¼ cup apple cider vinegar
- ¼ cup fresh cilantro
- ¼ tsp salt
- ½ tsp chili powder
- 3-4 Tbsp sour cream, optional for creaminess
Instructions
- Make the quick pickled onions first if making your own (see notes) Preheat the oven to 400º Prepare the potatoes. Start rice if serving with rice, cook the rice according to the package instructions (this typically takes 20 minutes).
- Mix 1 Tbsp oil into the potatoes, add the seasonings and mix really well. Place the potatoes on a parchment lined baking sheet, be sure they aren't overlapping.
- Bake for about 20 minutes, meanwhile toss the diced Brussels sprouts in 1 tsp oil and a pinch of salt & pepper. Pull the sweet potatoes out at 20 minutes, give them a toss.
- Add the brussels sprouts to the sheet pan, I like to move the potatoes over and lay the sprouts on the extra space. You can also just mix them in. Bake on 400º for another 10-15 minutes or until both the potatoes and sprouts are tender.
- While everything it baking, make the creamy cilantro lime dressing. Just add the ingredients to a small food processor or blender and blitz until well incorporated. Give it a taste! add more honey or salt if needed.
- Assemble the bowls. Add the grain/rice or lettuce. Top with roasted veggies and all other ingredients. Drizzle dressing generously and enjoy fresh!
Notes
- Be sure to cook the sweet potatoes until they are tender.
- Cut the potatoes and Brussels in equal sizes to ensure they are all cooked the same.
- Add your favorite veggies. Feel free to swap things out or use what you have! Fresh corn, kale or lettuce or sliced tomatoes would all be great substitutes.
- To Make Pickled Onions:
- 3/4 cup distilled white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1-1/2 teaspoons kosher salt
- 1 medium red onion, thinly sliced
- Instructions
- In a small saucepan, heat and stir together the vinegar, water, sugar, and salt until the sugar and salt have dissolved.
- Place the sliced onions in a jar. Pour the heated vinegar mixture over the red onion and let sit at room temperature for at least 30 minutes or more.
- Serve immediately or keep refrigerated for future use. The pickled onions will keep for up to 2 weeks.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1.5 cups | Calories: 523kcal | Carbohydrates: 80g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 535mg | Potassium: 935mg | Fiber: 10g | Sugar: 15g | Vitamin A: 16836IU | Vitamin C: 52mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Wonderful meal, I had leftovers today for lunch and it was even better. Will make again soon.