Sweet Potato Taco Bowls with Cilantro Lime Dressing Recipe
Introduction
Sweet Potato Taco Bowls are a delicious, colorful, and nutritious meal perfect for a quick lunch or dinner. Combining roasted sweet potatoes with fresh veggies and a zesty cilantro lime dressing, they offer vibrant flavors and satisfying textures in every bite.
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
- Step 1: Preheat the oven to 425°F. Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with the taco seasoning. Toss the potatoes to coat evenly, then spread them out in a single layer. Roast for 20-25 minutes, flipping once halfway through, until the potatoes are tender and lightly browned on the edges.
- Step 2: While the sweet potatoes are roasting, prepare the cilantro lime dressing. In a food processor or blender, combine the cilantro, minced garlic, lime juice, honey, Greek yogurt, and a pinch of sea salt. Pulse a few times to mix. Then, with the processor running, slowly pour in the extra virgin olive oil until the dressing is smooth and well combined.
- Step 3: Assemble the taco bowls by dividing the cooked brown rice between two bowls. Top each with roasted sweet potatoes, black beans, corn, diced cherry tomatoes, and avocado. Drizzle generously with the cilantro lime dressing. Serve immediately and enjoy!
Tips & Variations
- For extra protein, add grilled chicken, shrimp, or tofu to the bowls.
- Use quinoa or cauliflower rice instead of brown rice for a different texture or a lower-carb option.
- If you prefer spicy, mix a pinch of cayenne pepper into the taco seasoning or drizzle some hot sauce over the bowls.
- Fresh corn works best, but canned or frozen corn works well too—just be sure to drain and cook if needed.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the roasted sweet potatoes and black beans chilled, and store the dressing in a sealed jar. When ready to eat, reheat the sweet potatoes and rice gently in the microwave or on the stovetop, then assemble with fresh toppings. Add avocado just before serving to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply substitute the Greek yogurt with a dairy-free alternative such as coconut or almond-based yogurt to keep the creamy dressing while maintaining a vegan diet.
How can I make the sweet potatoes cook faster?
Cut the sweet potatoes into smaller cubes, about 1/4-inch pieces, to reduce roasting time. You can also increase the oven temperature slightly, but watch carefully to prevent burning.
PrintSweet Potato Taco Bowls with Cilantro Lime Dressing Recipe
These Sweet Potato Taco Bowls are a vibrant, nutritious meal combining roasted sweet potatoes seasoned with taco spices, brown rice, black beans, corn, and fresh vegetables, all topped with a zesty cilantro lime dressing. Perfect for a healthy, vegetarian lunch or dinner that’s packed with flavor and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Sweet Potato and Rice
- 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
Vegetables & Beans
- 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
Cilantro Lime Dressing
- 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
- Roast the 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 the taco seasoning over them. Toss well to coat evenly, then spread in a single layer. Bake for 20-25 minutes, flipping the potatoes halfway through to ensure even roasting, until tender and slightly browned on the edges.
- Make the Cilantro Lime Dressing: While the sweet potatoes roast, prepare the dressing. In a small food processor or blender, combine fresh cilantro, minced garlic, lime juice, honey, Greek yogurt, and sea salt. Pulse to blend the ingredients. Then slowly drizzle in the extra virgin olive oil as you continue processing until the dressing is smooth and well combined.
- Assemble the 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 generously with the cilantro lime dressing. Serve immediately and enjoy this fresh, flavorful meal!
Notes
- To save time, you can roast the sweet potatoes in advance and reheat them before assembling.
- For a spicier kick, add some chopped jalapeños or a sprinkle of chili flakes to the taco seasoning.
- Use fresh corn in season for better sweetness, or frozen corn if not available.
- Make sure to rinse and drain canned black beans properly to reduce sodium content.
- The dressing can be stored in the refrigerator for up to 3 days in an airtight container.
- Substitute Greek yogurt with a vegan alternative to make the dish vegan-friendly.
Keywords: sweet potato taco bowls, roasted sweet potatoes, cilantro lime dressing, healthy vegetarian bowl, taco bowl recipe, easy dinner, plant-based meal
