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These Sweet Potato Taco Bowls layer smoky roasted sweet potatoes and Brussels sprouts with black beans, avocado, pickled onions, and a bright cilantro-lime dressing. Serve them over rice or greens, then add cooked ground beef or chicken if you’d like extra protein for an easy taco-inspired meal that’s colorful and filling.
One thing I really love about these bowls is that they don’t leave me feeling like I need chips on the side. Between the roasted sweet potatoes, black beans, avocado, and dressing, they already have everything I want for taco night.
Why These Don’t Taste Like Every Other Sweet Potato Bowl
I love taco bowls, but I don’t always want them to depend on seasoned ground beef. Here, the sweet potatoes are roasted with chili power, cumin, garlic, and paprika until they’re browned around the edges and packed with smoky flavor. They bring a lot of the same savory flavor you’d normally expect from taco meat, while the black beans make them even more filling.
Then everything else balances it out. Creamy avocado, tangy pickled onions, fresh cilantro, and a bright cilantro-lime dressing keep the bowls tasting fresh instead of heavy.
Here is why you’ll love them:
- The sweet potatoes are seasoned like taco meat. Roasting them until the edges caramelize gives them deep, smoky flavor.
- Every bite stays balanced. Creamy avocado, tangy pickled onions, black beans, and cilantro-lime dressing balance the warm spices without covering them up.
- You can build the bowl your way. Keep it vegetarian or add cooked ground beef, chicken, or shrimp for extra protein.
- It’s made for busy weeknights and meal prep. Roast the vegetables once, then build fresh bowls throughout the week.
Ingredient Notes
A few notes about the ingredients that make a big difference in this recipe. The full ingredient list and measurements can be found in the recipe card below.
- Sweet Potatoes. Cut the sweet potatoes into evenly sized cubes so they roast at the same rate. I like letting the edges get deeply browned because that’s where the taco-inspired flavor develops. Butternut squash also works well.
- Brussels Sprouts. I add the Brussels sprouts to the pan after the sweet potatoes have a head start. They roast faster, and this keeps them caramelized around the edges instead of overcooked.
- Black Beans. Rinse and drain canned black beans well before adding them to the bowls. They make these filling enough to enjoy as a meatless meal, but cooked ground beef or chicken is an easy addition if you want extra protein.
- Pickled Onions. Don’t skip these if you can help it. They make the whole bowl taste more balanced.
- Rice or Greens. I serve over rice when I want a heartier taco bowl, but romaine or massaged kale are great if you’re craving something lighter.
- Fresh lime Juice. Fresh lime makes a big difference here. It brightens the dressing and balances the smoky spices in the bowl.
- Sour Cream. Completely optional, but I love adding it when I want a creamier dressing. Leave it out if you want a vinaigrette-style finish.
How to Make Sweet Potato Taco Bowls
- Step 1. Prep the onions and sweet potatoes. If you’re making homemade pickled onions, start those first (see the recipe notes below). Preheat the oven to 400ºF. Cut the sweet potatoes into evenly sized cubes, then cook the rice according to the package directions if you’re using it as your base.
- Step 2. Season the sweet potatoes. Toss the sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, paprika, garlic powder, onion powder, chipotle powder, and salt until every piece is coated.
- Step 3. Roast the sweet potatoes. Spread them on a parchment-lined baking sheet in a single layer, leaving a little space between each piece so they roast instead of steam. Bake for 20 minutes. While they’re roasting, toss the Brussels sprouts with the remaining oil and a pinch of salt and pepper.
- Step 4. Add the Brussels sprouts. Flip the sweet potatoes, then add the Brussels sprouts to the empty space on the pan (or gently toss everything together). Roast for another 10-15 minutes, until the sweet potatoes are tender with browned edges and the Brussels sprouts are lightly caramelized.
- Step 5. Blend the cilantro lime dressing. While the vegetables roast, add all of the dressing ingredients to a small food processor or blender and blend until smooth. Give it a taste and adjust with another squeeze of lime, a little honey, or extra salt if needed.
- Step 6. Build the bowls. Divide the rice or greens between bowls, then top with the roasted vegetables, black beans, avocado, pickled onions, and any cooked ground beef or chicken if you’re adding it. Finish with plenty of cilantro lime dressing and serve right away.
Tips to Build the Best Sweet Potato Bowl
- Don’t crowd the sweet potatoes. Spread them into a single layer with a little space between each piece. If they’re piled together, they’ll steam instead of developing the browned, caramelized edges.
- Give the sweet potatoes a head start. Brussels sprouts cook fast, so adding them after the sweet potatoes have roasted for about 20 minutes helps both vegetables finish at the same time.
- Make extra dressing. I almost always blend a little more than I need because it’s just as good drizzled over leftovers the next day or used as a salad dressing.
- Customize the protein. These bowls are delicious as a meatless dinner, but cooked ground beef, ground turkey, shredded chicken, or grilled chicken all fit well if you want a heartier bowl.
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.
Make Ahead and Storage
These Sweet Potato Taco Bowls are one of my favorite meal prep lunches because almost every component can be made ahead. I usually roast the vegetables, cook the rice, blend the dressing, and make the pickled onions in advance, then assemble the bowls just before eating.
Store the roasted sweet potatoes, Brussels sprouts, black beans, rice, and dressing in separate airtight containers in the refrigerator for up to 4 days. Slice the avocado just before serving so it stays fresh.
When you’re ready to eat, reheat the vegetables, beans, and rice, then finish the bowl with the avocado, pickled onions, and a generous drizzle of cilantro lime dressing.
Sweet Potato Taco Bowls
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
- Don’t overcrowd the pan. Spread the sweet potatoes into a single layer so they roast and caramelize instead of steaming.
- Give the Brussels sprouts a head start. Add them after the sweet potatoes have roasted for about 20 minutes so both vegetables finish cooking at the same time.
- Customize the protein. These bowls are delicious as written, but cooked ground beef, shredded chicken, ground turkey, or grilled chicken all make great additions if you want extra protein.
- Homemade pickled onions are worth it. Store-bought work well too, but homemade add the brightest flavor and keep in the refrigerator for up to 2 weeks.
- Meal prep friendly. Store the roasted vegetables, rice, black beans, and dressing separately for up to 4 days. Add the avocado just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful meal, I had leftovers today for lunch and it was even better. Will make again soon.
Wow! This was delicious! I added some shredded roasted chicken we already had in the fridge. Also, I didn’t have red onion, but I had some fresh radishes, so I used the same pickling recipe to make a delicious pickled radish for the top. I will definitely be making this again!
Loved it! Easy and wonderful
I plan to make this for the first time this week! I’m trying to make my main meal of the day more vegetable based like this one. I’m thinking of swapping out the cumin & chili powder with onion & garlic powders. Possibly cannellini beans for the black beans. Thanks for sharing these great recipes…I’ll be back for more!
Sounds like a great add in! I am excited to hear what you think.