Southwest spiced sweet potato taco bowl is a dish our family loves to frequently eat! Sweet potato chips, seasoned black beans all put together in a big salad bowl, this dinner will be on repeat in your household too!
Ingredients in Sweet Potato Taco Bowl
Before kids, my husband and I had a weekly routine – Sunday night nacho night! We would snuggle on the couch, eat nachos and binge on the latest Netflix show (it may have only been disks at that time!)
While those days are gone, our love of a weekly taco night has not disappeared. It is our favorite meal of the week!
This taco salad is easy to prepare with simple clean ingredients. Seasoned vegetables and beans combine in a taco bowl and we totally recommend making your bowl outstanding with our guacamole and tortilla chip recipe.
Here is what you need for this taco bowl:
- Sweet Potato
- Sweet Pepper
- Black Beans
- Lime Juice
- Onion Powder
- Garlic Powder
- Chili Powder
- Smoked Paprika
If you don’t have all the spices on hand, use your favorite southwest seasoning, such as this one from Frontier Co-Op.
How to Make a Southwest Sweet Potato Taco Bowl
This southwest inspired taco bowl with sweet potato chips is very easy to make!
First, you will need to chop your vegetables. Toss with spices and roast them in the oven. While they roast, combine your beans and spices in a small saucepan on the stovetop and heat.
If you are making our guacamole to have in this bowl, you will also have time to make that while your vegetables roast.
This vegan taco bowl is perfect for meal prep! Chop your vegetables, toss with spices and store in the refrigerator. Combine your beans with spices and store in the refrigerator. When ready to eat your dinner, roast your vegetables and heat up your black beans!
How to Serve Your Loaded Sweet Potato Bowl
This bowl is amazing when you pile on all your favorite taco toppings such as salsa, guac and tortilla chips. I also love to add some fresh sweet cherry tomatoes to this plant based taco bowl for a bright pop of color!
To store leftovers, store in the refrigerator for up to 3 days. You can freeze your black beans in a freezer safe container for up to 3 months.
If you love plant based taco salads, check out these other great vegan taco recipes!
- Vegan Quinoa Taco Lettuce Wrap
- Tempeh Chorizo Tacos with Homemade Seasoned Tortillas
- Spicy Sweet Taco Bowl
If you make this vegan taco bowl, tag @badtothebowl on social media.
Sweet Potato Taco Bowl
Roasted Sweet Potato Chips and Vegetables
- 1 Sweet Potato, thinly sliced
- 1 Sweet pepper (orange, yellow or red), sliced
- 1 Zucchini, sliced into rounds
- 1/2 tsp each onion powder, garlic powder, cumin, chili powder and s*
- 1/4 tsp pepper
- pinch of salt
Seasoned Black Beans
- 1 15 oz can Black Beans, rinsed and drained
- ½ cup fresh or frozen corn
- 1/2 jalapeño diced
- 1 Tblsp lime juice
- 1 tsp. chili powder
- ½ tsp. cumin
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 Tblsp cilantro, minced
- Fresh lettuce greens (we love power greens or spinach)
- Roasted Vegetables
- Seasoned Black Beans
- Fresh Tomatoes
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or silpat mat.
- Thinly slice sweet potato into rounds, place in a medium sized bowl. Slice red pepper and zucchini add to the bowl. Add all spices + salt and pepper for the vegetables and stir to coat.
- Lay all vegetables evenly on prepared baking sheet.
- Roast 30 min, flip potatoes and vegetables after 15 minutes of baking to evenly roast both sides.
Seasoned Black Beans
- Put your rinsed and cooked black beans into a saucepan with fresh or frozen corn corn. Add lime juice and spices. Stir to combine.
- Heat over medium heat, stirring gently.
- Stir in cilantro.
Assemble your Bowl
- Place fresh greens in large salad bowl.
- Top with roasted vegetables, black beans, tomatoes, guac and tortilla chips.