Let’s taco ’bout this bowl, perfect for meal prep! Smoky roasted sweet potatoes, zesty probiotic slaw, and creamy cilantro jalapeño dressing all come together to create a meal that’s equal parts nourishing and ridiculously delicious.
Love bowl recipes? Me too. Check out my Ponzu Roasted Salmon Rice Bowls, Healthy Burger Bowls or Greek Kale and Quinoa Salad Meal Prep Bowls.
This recipe is perfect for busy weeknights or lazy weekends because it embraces the magic of component meal prep. Roast the sweet potatoes and beans, cook the rice, and whip up the dressing ahead of time, then assemble these bowls in minutes.
Not only is this sweet potato taco bowl bursting with flavor, but it is also loaded with gut-friendly ingredients (looking at you, probiotic slaw!) and a rainbow of nutrients. Plus, they’re totally customizable—swap the rice, switch up the toppings, or add your favorite protein to make it your own.
Sweet Potatoes, Spices, and Slaw… Oh My! Why This Bowl Is Everything
- It’s a Flavor Explosion: From smoky taco seasoning to zesty cilantro jalapeño dressing, every bite is bursting with bold, crave-worthy flavors.
- Gut-Friendly Goodness: Between the probiotic slaw and resistant starch from the cooled sweet potatoes, your gut is going to be so happy. Science-backed deliciousness!
- Customizable for Days: Swap the rice for cauliflower rice, add your favorite protein, or load up on extra greens—it’s your bowl, your rules.
- Perfect for Component Meal Prep: Roast the sweet potatoes, cook the rice, and prep the beans in advance.Then mix and match throughout the week for quick, stress-free meals!. Future you will thank you!
- Nutrient Powerhouse: Packed with fiber, healthy fats, and vibrant veggies, this bowl is as nourishing as it is delicious.
Let's Get Cooking!
Ingredients and Helpful Substitution Tips
Nutrient dense bowls are a staple in my kitchen. Prep a variety of ingredients in advance and assemble when ready to dig in. It's kind of like your own Whole Food's salad bar – but better – so so much better! Detailed measurements and ingredients can be found within the recipe card at the end of this post.
Get Your Veggies Ready:
- Sweet potatoes – roasted with spices until caramelized and delicious
- Arugula – or any easy green
- Avocado – necessary for the creamy goodness
Grains & Legumes:
- Long-grain white rice – You can easily sub cauliflower rice, or brown rice
- Canned black beans – Any type of bean will do, black bean is my favorite in this recipe
Seasonings
- Taco seasoning : try my homemade taco seasoning or use your favorite store-bought brand
Dressings & Toppings:
Tools
- Sheet pan
- A good cutting knife
- A cutting board
👩🍳 SERVING SUGGESTIONS:
These sweet potato taco bowls are pretty perfect on their own, but if you want to take your meal to the next level, here are some fun and complementary starters, drinks and dessert ideas to serve with them:
Expert Tips and Easy Step by Step Instructions:
Step One: Roast the Sweet Potatoes
- Scrub the sweet potatoes thoroughly—you’re roasting them with the skin on, so make sure all dirt and debris are gone.
- Dice the sweet potatoes into 1-inch pieces for even roasting.
- Spread the diced sweet potatoes out on a large, rimmed baking sheet.
- Drizzle with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of taco seasoning. Add a generous pinch of sea salt for flavor.
- Toss everything together to coat the sweet potatoes evenly.
- Roast in the oven for 20–25 minutes, stirring halfway through cooking. The sweet potatoes are ready when they’re tender and just starting to brown.
Step Two: Roast the Black Beans
- Once the sweet potatoes are done, move them to one side of the baking sheet.
- On the empty side, add 1 can of black beans (drained and rinsed).
- Season the black beans with 1 teaspoon of olive oil, 1 teaspoon of taco seasoning, and a pinch of salt.
- Return the baking sheet to the oven and roast for an additional 5 minutes.
- Remove from the oven and set aside.
Step Three: Prepare the Probiotic Slaw
- You can find step by step instructions for this recipe here, but its quite simple, combine shredded red cabbage, cilantro, scallions, garlic, and sauerkraut in a large bowl. Toss with olive oil and lime juice – voila!
Step Four: Prepare the INSANELY delicious Cilantro Jalapeno Dressing
- Step by step instructions for the dressing can be found here, but it's super easy
- In a small food processor or blender combine: 1 bunch cilantro, 1 medium jalapeno seeds removed, 1 lime juiced, 1/4 tsp kosher salt, 1/2 cup sour cream – blend until creamy and set aside.
Step Five: Make Rice + Assemble the Taco Bowls
- Make your favorite rice or grain
- In each bowl, start with a base layer of warm rice.
- Add a handful of arugula on top for a fresh, peppery bite.
- Pile on a generous portion of the roasted sweet potatoes and black beans.
- Slice 1 medium avocado and add a few slices to each bowl.
- Finish with the toppings: a scoop of probiotic slaw and a drizzle of cilantro jalapeño dressing.
Meal Prep and Storage Tips:
- MEAL PREP – This recipe is what I call “component meal prep” prepare all the various ingredients and store in separate containers in fridge for 4-5 days. You can use for bowls or use the prepared ingredients in a variety of recipes throughout the week
- REHEATING – Easily reheated in the microwave.
🤓 Abra's Nutrition Tips! Resistant Starch!
Did you know that sweet potatoes aren’t just delicious—they can also be a source of resistant starch, though in smaller amounts compared to other foods? To increase the resistant starch content, cook your sweet potatoes and then let them cool before using them in this recipe. Cooling allows some of the starches to convert into resistant starch, which acts like a superhero dietary fiber for your gut.
Here’s the good stuff: resistant starch isn’t just great for gut health—it may help lower blood sugar levels, improve satiety (keeping you fuller for longer), reduce blood lipid levels, and has even been linked to a lower risk of colon cancer. When you eat resistant starch, it becomes a feast for the beneficial microbes in your digestive system, promoting their growth and helping produce short-chain fatty acids (great for gut health and inflammation).
It’s like a little science experiment that makes your meal even better for you. So go ahead—roast, cool, and enjoy those sweet potatoes with an extra gut-loving and body-boosting edge! 🥔✨
Pro Tip: While sweet potatoes contain some resistant starch, foods like cooked-and-cooled white potatoes, legumes, and certain grains pack even more. Incorporating a variety of these can enhance your health benefits!
Reference:
Glazier, MD, E. M., & Ko, MD, E. (2024). Resistant starches newest thing in gut microbiome talk. UCLA Health. https://www.uclahealth.org/news/article/resistant-starches-newest-thing-gut-microbiome-talk#:~:text=Research%20has%20linked%20it%20to,lower%20risk%20for%20colon%20cancer.
Dietary Modifications
- Naturally Gluten Free and Vegetarian.
- Vegan – To make this recipe vegan, eliminate the sour cream in the cilantro jalapeno dressing and replace with 1 full avocado, you may need to add a splash of water to thin.
- Whole 30 and Paleo :To make this recipe Whole30 or Paleo -friendly, here are a few simple swaps:
- Rice: Swap it out for cauliflower rice
- Black Beans: Skip these entirely
- Cilantro Jalapeño Dressing: Ditch the sour cream and replace it with 1 full avocado. For the perfect drizzle-worthy texture, you might need to add a splash of water to thin it out.
If you’ve tried this recipe, don’t forget to rate and comment!
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Sweet Potato Taco Bowls
Ingredients
- 2 large sweet potatoes diced, skin on
- 2 tbsp olive oil
- 2 tbsp taco seasoning An easy DIY recipe is linked, or use your favorite storebought brand
- 1 can black beans drained and rinsed
- 2 cups long grain white rice cooked
- 4 cups arugula
- 1 cup probiotic slaw linked to recipe
- 1/2 cup cilantro jalapeno dressing linked to recipe
- 1 medium avocado sliced
Instructions
- Preheat the oven to 400°F (200°C)
Prepare the Sweet Potatoes
- Scrub the sweet potatoes, you will be roasting with the skin on so make sure all dirt and debris is removed. Dice the sweet potatoes into 1" pieces. Place the diced sweet potatoes on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Add a generous pinch of sea salt. Toss to coat the potatoes evenly. Roast in the preheated oven for 20-25 minutes, stirring halfway through cooking, remove from oven when the sweet potatoes are tender and beginning to brown slightly. Remove from oven and prepare black beans.2 large sweet potatoes, 2 tbsp olive oil, 2 tbsp taco seasoning
Roast the Black Beans
- Move sweet potatoes to one side of the baking sheet and add drained and rinsed black beans to the other side, season with 1 tsp of olive oil and 1 tsp of taco seasoning, and a pinch of salt. Roast in oven for 5 minutes. Remove from oven and set aside1 can black beans
Cook the Rice:
- While sweet potatoes are cooking prepare the rice. In a medium saucepan, cook 2 cups of long grain white rice according to package instructions. Set aside and keep warm.2 cups long grain white rice
Assemble the Taco Bowls:
- In each bowl, layer the rice at the bottom, followed by a handful of arugula. Add a generous portion of roasted sweet potatoes, warm black beans, and sliced avocado. Top each bowl with a scoop of probiotic slaw and drizzle with the cilantro lime dressing4 cups arugula, 1 cup probiotic slaw, 1/2 cup cilantro jalapeno dressing, 1 medium avocado
Notes
Dietary Modifications
-
- Naturally Gluten Free and Vegetarian.
-
- Vegan – To make this recipe vegan, eliminate the sour cream in the cilantro jalapeno dressing and replace with 1 full avocado, you may need to add a splash of water to thin.
-
- Whole 30 and Paleo :To make this recipe Whole30 or Paleo -friendly, here are a few simple swaps:
-
- Rice: Swap it out for cauliflower rice
-
- Black Beans: Skip these entirely
-
- Cilantro Jalapeño Dressing: Ditch the sour cream and replace it with 1 full avocado. For the perfect drizzle-worthy texture, you might need to add a splash of water to thin it out.
-
- Whole 30 and Paleo :To make this recipe Whole30 or Paleo -friendly, here are a few simple swaps:
- MEAL PREP – This recipe is what I call “component meal prep” prepare all the various ingredients and store in separate containers in fridge for 4-5 days. You can use for bowls or use the prepared ingredients in a variety of recipes throughout the week
- REHEATING – Easily reheated in the microwave.
Nutrition
FAQ
If you’d like to add more protein, you can toss in some ground beef or ground turkey. Just season it with taco seasoning before adding it to the dish—it’ll bring both a protein boost and extra flavor. What to increase protein and stick with the plant-based benefits? Try black beans, lentils, or a sprinkling of hemp hearts for a protein-packed alternative!
Easy peasy! Swap out the rice for cauliflower rice. It’s light, low-carb, and soaks up flavor like a champ. Plus, you’ll sneak in an extra serving of veggies—win-win!
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