Sweet potato bowl: easy to make, packed with bold flavors, and perfect for a satisfying, meatless meal.
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.
Ingredients
- Sweet Potatoes: Make sure to chop the potatoes evenly to make sure they cook uniformly.
- Black Beans & Corn: Drain and rinse the beans well to remove extra sodium and improve flavor. Look for fire-roasted sweet corn for extra flavor!
- Avocado: To find a ripe avocado, gently press on the skin with your thumb. If it gives slightly without feeling mushy, it’s ripe and ready to eat.
- Cilantro-Lime Rice or Quinoa: This serves as a flavorful base that absorbs the dish’s juices and makes it more filling.
- Spices & Seasoning: First, mix the spices in a small bowl so they spread evenly when you season the dish.
- Sauce: It’s a tangy, creamy sauce with a bit of heat that ties all the flavors together. Adjust the spice mix in the sauce to match your preferred level of heat.
- Toppings: Use these toppings to customize the dish to your liking, adding as much or as little as you prefer.
How To Make Sweet Potato Bowls
- Preheat Oven: Set to 425°F.
- Mix Spices: Combine all spices in a small bowl.
- Prepare Sweet Potatoes: Peel, chop, toss with oil and spices. Roast for 30-35 minutes, tossing halfway.
- Add Beans & Corn: After roasting, add beans, corn, and more spices. Toss to warm.
- Cook Rice/Quinoa: Prepare rice or quinoa. Stir in lime juice, zest, cilantro, salt, and pepper.
- Make Sauce: Mix sour cream, lime zest, juice, hot sauce, and remaining spices.
- Assemble: Layer rice/quinoa, sweet potatoes, beans, and corn. Add sauce, avocado, and toppings.
- Serve: Squeeze lime over and enjoy!
Topping Ideas
- Black beans
- Fire-roasted canned corn (love the flavor of fire-roasted)
- Cherry tomatoes (or a diced Roma tomato) or pico de gallo
- Sliced avocado or fresh guacamole
- Fresh Lime
- Freshly chopped cilantro
- Jalapeno
- Diced Green Chiles
Storage
Leftover Sweet Potato Taco Bowls?
Store the sweet potato mixture and sauce separately in airtight containers in the fridge. They will last up to 4 days.
Reheat the sweet potatoes before assembling with fresh toppings and sauce.
More Bowl Recipes
Sweet Potato Taco Bowls
This Sweet Potato Bowl is easy to whip up and loaded with bold flavors! Roasted sweet potatoes bring a natural sweetness, while black beans, avocado, and fresh veggies add layers of texture and taste. Drizzle it with a zesty dressing or your favorite sauce for a delicious, meatless meal.
Equipment
- large sheet pan,
Ingredients
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1-1/2 teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 2 to 3 large sweet potatoes peeled and chopped, about 4.5 to 5 cups
- 3 tablespoons olive oil
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted sweet corn drained
- 1 to 2 large avocados
- Toppings as desired see note 1
- 1/2 cup sour cream I use fat free
- 1 teaspoon hot sauce like Cholula
- 2 limes plus more for serving if desired
Cilantro-Lime Rice or Quinoa
- 1 cup rice or quinoa
- 2 cups chicken stock or broth or water
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Prepare seasoning mixture: In a small bowl, add chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir.
- Peel sweet potatoes and chop into bite-sized chunks. Toss potatoes with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated, then bake 15 minutes. Remove from oven, toss around, and cook another 15 minutes. Remove, toss around, and if needed, cook another 5–10 minutes or until sweet potatoes are tender. Remove and add drained and rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray to warm beans and corn.
- Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in butter and rice; return to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and tender. Stir in 1 teaspoon lime zest, 2 tablespoons lime juice, cilantro, and salt/pepper to taste.
- Make the sauce: combine sour cream, 1/2 teaspoon lime zest, 3 tablespoons lime juice, hot sauce, and 1/2 to 1 tablespoon of remaining spice mixture (or add to personal preference; see note 2). Whisk until smooth.
- In bowls, add rice (or quinoa) as a base. Top with sweet potatoes, corn, and black bean mixture. Add other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
Recipe Notes
Note 1: Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, and/or sweet peppers.
Note 2: 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.
Storage: Store sweet potato mixture and sauce separately in airtight containers in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 72.6g | Protein: 14g | Fat: 18.9g | Cholesterol: 13.9mg | Sodium: 599.5mg | Fiber: 11.5g | Sugar: 9.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was incredible. So fresh and full of flavour yummy!!! Only thing I did differently was added marinated soy curls as a chicken substitute, and it merged into this dish flawlessly. A definite keeper on a beautiful summer day.
I am so thrilled to hear this! Thanks so much for your review Linda! 🙂
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 !
Delish! I am so thrilled you enjoyed this! Thanks Connie! 🙂
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.
I am so happy to hear this! Thanks Shannon! 🙂
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!
I am so happy to hear this! Thanks so much Drina! 🙂
loved it!! Great easy recipe, yummy:)
Thanks so much Ashely! 🙂
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!!
Thank you so much for this awesome recipe! Everyone loved it.
You’re so welcome! Glad it was enjoyed 🙂
Looks great. Thanks for sharing your recipe and giving me a new recipe to make 😊
Hope you love it! 🙂
My DH doesn’t like sour cream so what other dressing could I use instead?
I’d try the sauce on these instead 🙂
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!!
I am so happy to hear this! Thanks so much Kenzie! 🙂