Sweet Potato Taco Bowls
Sweet Potato Taco Bowls combine smoky roasted sweet potatoes, Brussels sprouts, black beans, avocado, pickled onions, and a bright cilantro lime dressing for an easy taco-inspired meal. Serve them over rice or greens, and add cooked ground beef or chicken for extra protein if you'd like.
Servings: 4
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
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