Can I prepare the ingredients in advance?

Yes, you can roast the sweet potatoes and cook the quinoa ahead of time. Assemble the bowls just before serving for the best texture and flavor.

Are Sweet Potato Taco Bowls gluten-free?

Yes, this recipe is naturally gluten-free as long as you ensure that all your ingredients, like spices and canned beans, are certified gluten-free.

What other toppings can I add?

Feel free to customize with your favorite toppings such as shredded lettuce, diced tomatoes, or even a dollop of Greek yogurt for creaminess.

Sweet Potato Taco Bowls – Healthy, Easy & Plant-Based

Savor the Flavors: Sweet Potato Taco Bowls for Every Occasion

Print Recipe

A vibrant and nourishing plant-based meal featuring roasted sweet potatoes, seasoned black beans, and fresh toppings, perfect for any night of the week.

Author: Mia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 bowls 1x
Category: Main Course
Method: Roasting
Cuisine: Mexican-Inspired
Diet: Vegetarian

Ingredients

Scale

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 can (15 oz) black beans, drained and rinsed
1 cup cooked quinoa
1 cup corn kernels (fresh or frozen)
1 avocado, diced
1/4 cup chopped cilantro
1 lime, cut into wedges
Salt and pepper to taste
Optional: 1/4 cup crumbled feta or cotija cheese (omit for vegan version)
Optional: 1/4 cup pickled red onions
Optional: Sliced jalapeños
Optional: Salsa or hot sauce

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
Spread sweet potatoes on the baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
While sweet potatoes roast, heat a splash of olive oil in a saucepan over medium heat. Add black beans with a pinch of salt and extra chili powder and cumin to taste. Cook for about 5 minutes.
Warm corn kernels in a small saucepan over medium heat until cooked through.
To assemble the bowls, start with a base of quinoa. Top with roasted sweet potatoes, black beans, corn, diced avocado, and chopped cilantro.
Finish with a squeeze of lime juice and any optional add-ins like cheese, pickled onions, jalapeños, or salsa.

Notes

For extra flavor, drizzle the sweet potatoes with maple syrup before roasting. Avoid overcrowding the baking sheet to ensure even roasting. Store leftovers in airtight containers for up to four days.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 7g
Sodium: 350mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Keywords: sweet potato, taco bowl, vegetarian, plant-based, healthy, gluten-free

Find it online: https://www.eatbrightly.com/sweet-potato-taco-bowls/