Crispy, seasoned Sweet Potato Bowls combine bold flavors and varied textures, finished with a tangy, creamy cilantro-lime dressing. These bowls are delicious as written for a vegetarian meal or easily customized with your favorite protein.
Why Make Sweet Potato Bowls
This is a bright, satisfying vegetable-forward meal packed with fiber and flavor. It’s easy to prepare, versatile, and great for meal prep or a weeknight dinner.
- Customizable. Add your preferred protein or swap in different vegetables to suit your tastes.
- Loaded with vegetables. Sweet potatoes, Brussels sprouts, and beans make these bowls nourishing and filling.
- Great textures. Roasted crisp edges, tender centers, creamy avocado, and crunchy pickled onions create a balanced bite.
Ingredient Notes
Full ingredient amounts and the printable recipe are in the recipe card below.
- Sweet potatoes. Use any variety; you can substitute butternut squash if preferred.
- Seasonings. A mix of garlic powder, onion powder, chili powder, cumin, salt, and smoked paprika or chipotle powder gives the potatoes a savory, slightly smoky flavor.
- Brussels sprouts. Roasted together with the sweet potatoes for convenience and extra texture.
- Black beans. Use canned, drained beans for ease.
- Pickled onions. Store-bought works fine, or make a quick batch (recipe below) for bright acidity.
- Rice or greens. Serve over rice, romaine, or massaged kale—rice is optional.
- Avocado. Adds creaminess when diced on top of the bowls.
Cilantro Lime Dressing
- Apple cider vinegar. Adds depth and brightness to the dressing.
- Honey. Balances acidity with a touch of sweetness.
- Cilantro. Fresh cilantro keeps the dressing vibrant.
- Lime. Fresh lime juice brings citrus tang.
- Sour cream (optional). Makes the dressing richer and creamier if desired.
- Seasonings. Salt, garlic powder, and a pinch of chili powder round out the flavor.
Steps To Make This Recipe
- Step One. If making pickled onions, prepare them first. Preheat the oven to 400°F (200°C). Prep the sweet potatoes and start cooking rice if using.
- Step Two. Toss chopped sweet potatoes with 1 tablespoon olive oil and the seasonings until evenly coated.
- Step Three. Arrange the potatoes in a single layer on a parchment-lined baking sheet and roast for about 20 minutes. Meanwhile, toss diced Brussels sprouts with 1 teaspoon oil and a pinch of salt and pepper.
- Step Four. Remove the tray, give the sweet potatoes a toss, add the Brussels sprouts to the pan (or shift the potatoes and place sprouts on the free space). Roast for another 10–15 minutes until both vegetables are tender and caramelized.
- Step Five. While the veggies roast, blend the cilantro-lime dressing: combine lime juice, olive oil, honey, apple cider vinegar, cilantro, salt, chili powder, and sour cream if using in a small blender or food processor. Taste and adjust sweetness or salt.
- Step Six. Assemble bowls: layer rice or greens, top with roasted sweet potatoes and Brussels sprouts, add black beans, pickled onions, avocado, and cilantro. Generously drizzle with dressing and serve immediately.
Recipe Pairings
These bowls are hearty enough on their own, but pair well with light sides like an avocado-corn-black bean salad or a simple cucumber and tomato salad for extra freshness.
Recipe Tips
- Cook until tender. Make sure the sweet potatoes are fork-tender before serving.
- Uniform size. Cut sweet potatoes and Brussels sprouts to similar sizes so they roast evenly.
- Swap freely. Use what you have: fresh corn, kale, romaine, or sliced tomatoes are all great additions.
- Quick pickled onions:
- 3/4 cup distilled white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 medium red onion, thinly sliced
- Instructions:
- 1. Heat vinegar, water, sugar, and salt in a small saucepan until sugar and salt dissolve.
- 2. Place sliced onions in a jar and pour the hot vinegar mix over them. Let sit at room temperature for at least 30 minutes.
- 3. Store refrigerated for up to 2 weeks; makes about 2 cups.
If you try this recipe, I’d love to hear how it went! Follow the recipe author for more ideas and variations to keep your meals flavorful and nourishing.
5 from 3 votes
Sweet Potato Bowls
By Bailey Rhatigan
Crispy, seasoned Sweet Potato Bowls loaded with flavor and texture and finished with a tangy cilantro-lime dressing.
Prep: 20
Cook: 30
Total: 50
Servings: 4
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Equipment
-
baking sheet
-
large mixing bowl
Ingredients
Roasted Sweet Potatoes & Brussels
- 2 medium sweet potatoes, peeled and chopped
- 1 tbsp olive oil, plus more for Brussels sprouts
- ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cups Brussels sprouts, diced
Bowl Ingredients
- 1 cup uncooked rice, optional
- 1 15 oz can black beans, drained
- 1 small avocado, diced
- pickled onions, optional
- fresh cilantro for garnish, optional
Cilantro Lime Dressing
- 1 lime, juiced, about 1 Tbsp
- 2 Tbsp olive oil
- 2-3 Tbsp honey, taste as you go
- ¼ cup apple cider vinegar
- ¼ cup fresh cilantro
- ¼ tsp salt
- ½ tsp chili powder
- 3-4 Tbsp sour cream, optional
Instructions
-
Make pickled onions first (optional). Preheat oven to 400ºF. Prepare sweet potatoes and start rice if using; rice typically takes about 20 minutes.
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Toss potatoes with 1 tbsp oil and seasonings. Arrange on a parchment-lined baking sheet without overlapping.
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Roast for about 20 minutes. While they roast, toss Brussels sprouts with 1 tsp oil and a pinch of salt and pepper. Remove potatoes and give them a stir.
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Add Brussels sprouts to the pan and roast for another 10–15 minutes at 400ºF until tender and caramelized.
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Make the dressing. Blend lime juice, olive oil, honey, apple cider vinegar, cilantro, salt, chili powder, and sour cream (if using) until smooth. Adjust seasoning to taste.
-
Assemble bowls with rice or greens, roasted vegetables, beans, avocado, pickled onions, and cilantro. Drizzle with dressing and serve fresh.
Notes
- Ensure sweet potatoes are tender before serving.
- Cut vegetables to similar sizes so they roast evenly.
- Substitute freely. Add corn, kale, romaine, or tomatoes as desired.
- Quick pickled onions:
- 3/4 cup distilled white vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 medium red onion, thinly sliced
- Instructions:
- Heat vinegar, water, sugar, and salt until dissolved.
- Pour over sliced onions in a jar and let sit at room temperature for at least 30 minutes.
- Refrigerate for up to 2 weeks.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1.5 cups | Calories: 523kcal | Carbohydrates: 80g | Protein: 8g
Nutrition information is an approximation.
Additional Info
Author: Bailey Rhatigan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 523
Keyword: Sweet Potato Bowls
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