Sweet Potato Taco Bowls with Cilantro Lime Dressing Recipe

Introduction

Sweet Potato Taco Bowls are a vibrant and healthy meal perfect for any day of the week. Packed with roasted sweet potatoes, fresh vegetables, and a tangy cilantro lime dressing, these bowls make for a satisfying and flavorful dish.

Ingredients

• 2 small sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 1/2 tablespoons olive oil
• 2 teaspoons taco seasoning
• 1 cup cooked brown rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup fresh or frozen corn, cooked
• 1/2 cup cherry tomatoes, diced
• 1 avocado, peeled, pitted, and diced
• 1 cup fresh cilantro
• 1 clove minced garlic
• Juice of 1 lime
• 1 teaspoon honey
• 2-3 tablespoons 0% fat plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• Sea salt, to taste

Instructions

1. Step 1: Preheat the oven to 425°F. Place the sweet potato cubes on a baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to combine, then spread them out evenly on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until the potatoes are tender and lightly browned on the edges.
2. Step 2: While the sweet potatoes roast, prepare the cilantro lime dressing. In a small food processor or blender, combine the cilantro, minced garlic, lime juice, honey, Greek yogurt, and sea salt. Pulse to mix, then slowly pour in the extra virgin olive oil while blending until the dressing is smooth and well combined.
3. Step 3: To assemble the bowls, divide the cooked brown rice evenly between two bowls. Top each with roasted sweet potatoes, black beans, corn, diced tomatoes, and avocado. Drizzle generously with the cilantro lime dressing, then serve immediately and enjoy!

Tips & Variations

• For extra protein, add cooked grilled chicken, shrimp, or tofu to the bowls.
• Use quinoa instead of brown rice for a gluten-free alternative.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes or add jalapeño to the dressing.
• Make the dressing a day ahead and keep it refrigerated to allow the flavors to meld.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness. When ready to eat, reheat the sweet potatoes and rice gently in the microwave or on the stovetop, then add fresh toppings and dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this recipe?

Yes, you can substitute black beans with pinto beans, kidney beans, or chickpeas depending on your preference and what you have on hand.

Is this recipe suitable for meal prep?

Absolutely! These taco bowls hold up well for meal prep. Just keep the dressing separate until ready to serve to keep the ingredients fresh.

Sweet Potato Taco Bowls with Cilantro Lime Dressing Recipe

Print Recipe

★★★★★

5 from 103 reviews

Delicious and healthy Sweet Potato Taco Bowls packed with roasted sweet potatoes, brown rice, black beans, corn, fresh veggies, and a zesty cilantro lime dressing. This easy-to-make vegan recipe is perfect for a nutritious lunch or dinner with bold southwest-inspired flavors.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 2 small sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 1/2 tablespoons olive oil
• 2 teaspoons taco seasoning

Bowl Components

• 1 cup cooked brown rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup fresh or frozen corn, cooked
• 1/2 cup cherry tomatoes, diced
• 1 avocado, peeled, pitted, and diced
• 1 cup fresh cilantro

Cilantro Lime Dressing

• 1 clove minced garlic
• juice of 1 lime
• 1 teaspoon honey
• 2–3 tablespoons 0% fat plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• sea salt, to taste

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the peeled and cubed sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss well to evenly coat the cubes. Spread them out in a single layer. Bake for 20-25 minutes, flipping halfway through, until they are tender and lightly browned on the edges.
2. Prepare Cilantro Lime Dressing: While the sweet potatoes are roasting, combine the fresh cilantro, minced garlic, lime juice, honey, 0% fat plain Greek yogurt, and sea salt in a small food processor or blender. Pulse to roughly combine. Slowly drizzle in the extra virgin olive oil while blending continuously until the dressing is smooth and emulsified.
3. Assemble Taco Bowls: Divide the cooked brown rice evenly between two bowls. Top each bowl with the roasted sweet potatoes, black beans, cooked corn, diced cherry tomatoes, and diced avocado. Drizzle the prepared cilantro lime dressing over each bowl. Serve immediately and enjoy a fresh, nutritious meal.

Notes

• For a vegan version, substitute the Greek yogurt with a plant-based alternative.
• You can use fresh or frozen corn; if using frozen, ensure it is fully cooked before assembling.
• Taco seasoning can be store-bought or homemade depending on your preference.
• Leftovers can be refrigerated and reheated—store components separately for best texture.
• Feel free to add your choice of protein, such as grilled chicken or tofu, to enhance the dish.

Keywords: Sweet Potato Taco Bowls, Roasted Sweet Potatoes, Healthy Taco Bowls, Mexican Bowl Recipe, Vegetarian Taco Bowl, Easy Dinner