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–+ servings
Sweet Potato and veggies in grey Bowls on a dish towel.
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5 from 3 votes

Sweet Potato Bowls

Crispy, seasoned Sweet Potato Bowls are loaded with flavor and texture. Drizzled with a tangy homemade creamy cilantro lime dressing. 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey

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