Home > Dinner > Sweet Potato Bowl Sweet Potato Bowl October 11, 2017 | 40 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This amazing & meatless sweet potato bowl is easy to make and packed with bold flavors Sweet Potato Quinoa Bowl Almost a year ago to date, I posted these sweet potato burrito bowls and today I’m bringing you a variation on those: sweet potato taco bowls! Out of all the dinner recipes on my blog, those sweet potato burrito bowls are the most frequently made meal in my home. I make them for dinner often and even more so, I’ll make a double batch on Sunday and that will be our lunches for the week. It’s a meal that everyone in my family loves AND -bonus- its pretty healthy. The last few times I’ve made the sweet potato buddha bowls, I’ve played around with the seasonings, the bowl additions, and the sauce to bring you this very recipe. This meal is like tacos in a bowl and, if we’re being honest, I’d take these over tacos any day. You’ll start off making a seasoning mix that will get tossed with the sweet potatoes AND it will also get mixed in the final sauce that tops off these bowls. The seasoning mix has pretty standard “taco seasoning” spices, but it is so delicious and definitely worth the extra couple of minutes to assemble it. While the sweet potatoes are getting roasted, tender, and perfectly delicious, you can make the base of these bowls: I recommend either rice or quinoa. We switch between brown rice, quinoa, and white rice for these bowls. The rice or quinoa gets mixed with a little fresh lime + cilantro which makes the ultimate taco bowl base. With the sweet potatoes roasted and the rice or quinoa prepared, it’s just a matter of assembling the toppings for your bowl and quickly whisking together the sauce. The sauce uses the same spice mixture used with the sweet potatoes, a little lime, and some hot sauce. Whisk it together and it’s ready to go! (If you’re worried about spice, add the spice mixture slowly to the sour cream and taste as you add.) The sauce is actually pretty low calorie if you use fat free sour cream. You’ll be amazed how delicious and creamy tasting it is for so few calories! As far as toppings for these quinoa sweet potato bowls, pick your favorite taco additions. Our favorites: Black beans Fire-roasted canned corn (love the flavor of fire-roasted) Cherry tomatoes (or a diced roma tomato) Sliced avocado (my favorite addition!) Fresh Lime Freshly chopped cilantro Jalapeno Diced Green Chiles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Taco Bowls 5 from 20 votes - Review this recipe These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors SAVE TO RECIPE BOX Print Recipe Sweet Potato Taco Bowls 5 from 20 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors Course Dinner Cuisine Healthy, Mexican Prep Time 20 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 433kcal Author Chelsea Lords Ingredients▢ 1 tablespoon chili powder▢ 1/4 teaspoon EACH: garlic powder, onion powder, dried oregano▢ 1/2 teaspoon paprika▢ 1 and 1/2 teaspoon ground cumin▢ Seasoned salt and pepper▢ 2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)▢ 3 tablespoons olive oil▢ 1 can (15 ounces) black beans, drained and rinsed▢ 1 can (15 ounces) fire-roasted sweet corn, drained▢ 1-2 large avocados▢ 3-4 fresh limes, separated▢ Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers▢ 1/2 cup sour cream (I use fat free)▢ 1 teaspoon hot sauce (like Cholula)▢ 1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)Cilantro-Lime Rice or Quinoa▢ 1 cup quinoa or rice (+ 2 cups chicken stock (470g), chicken broth, or water)▢ 1 tablespoon butter▢ 1 large lime (2 tablespoons juice and 1 teaspoon zest)▢ 1/3 cup finely chopped cilantro▢ Salt and pepper, to tasteUS - Metric USMetric InstructionsPreheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir. Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!For leftovers, store the sauce separately from the other ingredients. Recipe Notes*You'll likely have a bit extra of the seasoning mixture. I wanted to make sure you have more rather than less depending on how much you want to add to the sour cream. I love a lot of spice in the sour cream, but my family preferred less. Nutrition FactsCalories: 433kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. The Nutrition Label below for these sweet potato taco bowls does not include optional toppings (avocado, tomatoes, extra cilantro, etc.) since that will widely vary on how you top your bowl!
Amazing! Just had this for dinner and i absolutely loved it. Substitutes: green onions instead of jalapeño (didn’t have any at home); cooked quinoa in chicken broth and a little bit of butter; didn’t have chili powder, hot sauce, or sour cream; used Bolthouse Farms’ Cilantro Avocado yogurt dressing (from Whole Foods) – again just cuz I had it at home. Super easy and very flavorful! Already shared this recipe with the family. Reply
My husband loves sweet potatoes and I think he would enjoy this. He hates cilantro he says it tastes like soap. Any suggestions for a substitute? Thanks Reply
We love this meal and make it often enough that we have a permanent jar of seasoning mix made up! Reply
Personally I used siracha but i figure most basic hot sauces would probably work tho I’m not the author of this recipe Reply
My husband and I have been eating these taco bowls for the past couple nights, and I just want you to know how much we’re enjoying them! They’re so delicious and flavorful. I love meals that are so satisfying and don’t require meat (not that we’re vegetarians, but I don’t need to eat meat in order to feel satisfied). The sauce is really delicious and just brings it altogether so nicely. I used the full tablespoon of spices in the sauce, and did not think it was too “spicy.” These is definitely a recipe I’ll revisit again and again. Oh, BTW, since I had some leftover cotija on hand, I sprinkle a spoonful of that over the top, and it’s a great addition. Thanks for another great recipe, Chelsea! Reply
Fantastic! Kids helped me cook this tonight! We love taco soup, so we only used 1/2 c. rice and cubed and sauteed Ancho Chile chicken breasts, that we added at the end! Sliced olives, cheese, avocado and organic salsa added at the end for a bit more kick! So yummy!???? Reply
This recipe looks delicious, but can you suggest a vegan alternative to the sour cream used in the dressing? Thanks! Reply
I’m sorry I haven’t tested the sauce any other way (and truthfully, not well versed in vegan alternatives). Wish I could be of more help but hopefully someone else can chime in! Reply
You could use vegan sour cream. I’m going to make this for dinner tonight and I’m using tofutti vegan sour cream. Reply
Oh my gosh, this is soooooo good. This recipe deserves awards! I made it the night before to take for lunch at my parent’s house. My mom said she could live off of it, and i agree! Followed the recipe almost exactly, except I left out the jalapeno and hot sauce because my toddler was eating it too. It didn’t even need the heat, it was so flavorful! Will be my go-to pot luck dish from now on and a staple “big batch” make ahead lunch. THANK YOU! Reply
I’m a 62 year old guy and made this tonight with my wife. Took us about 45 min. It was even better then I hoped. Can’t wait to have the leftovers tomorrow. Great for people that want a meal without meat. Reply
I made this for my family last night, and it was a HUGE hit! I can’t wait to add this to my weekly rotation for easy lunches!! Reply
Wow! This was SO good. I was worried that there wasn’t going to be enough flavor as I sampled the components, but they work so well together. The quinoa was such a great complement to the sweet potatoes and the seasonings and cream sauce were superb! This gets all the stars and then some!! Reply
A new family favorite!! Only alterations I made was to cut back on the chili powder and omitted the hot sauce (cooking for 3 kids and two adults). Very very generous portions! Will definitely be making this again and again! Reply
This was delicious and filling. I didn’t actually make the dressing because my lazy bone made it’s appearance. I just added sour cream and lime juice directly to my own bowl. Reply
Fixed for some dinner company. Had it ready,warming, before they arrived. Served with a salad and apple cake. Great recipe for this beautiful autumn day. It was delicious! Thank you ! Reply
