Sweet potato bowl: straightforward to make, packed with bold flavors, and reliable 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
- Heat 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. mix 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
- Buddha Bowl
- Grain Bowl
- Mojo Salmon Bowls
- Big Mac In Bowl Form
- Vegetarian Sushi Bowls
