Sweet Potato Taco Bowls

Bowl containing roasted sweet potato and black bean salad with avocado slices.

No ratings yet

Let’s taco ’bout this bowl! 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.

Prep Time15

Cook Time30

Course: Lunch, Main Course

Cuisine: American

Servings: servings

Calories: 481kcal

Author: Abra Pappa, MS, CNS, LDN

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 aside
1 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 dressing
4 cups arugula, 1 cup probiotic slaw, 1/2 cup cilantro jalapeno dressing, 1 medium avocado

Notes

*Nutrition facts do not include cilantro lime dressing or probiotic slaw*

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.

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