Sweet Potato Taco Bowls with Cilantro Lime Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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
