Chili Lime Sweet Potato Taco Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2 to 4, depending on how big you want your bowls!
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Course
Main Course
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Cuisine
American
Chili Lime Sweet Potato Taco Bowls
Description
Chili Lime Sweet Potato Taco Bowls feature medium chopped sweet potatoes tossed in olive oil and tajin seasoning, roasted until soft and caramelized. Served over a bed of cooked jasmine or basmati rice with rinsed black beans and corn, the bowls are garnished with sliced avocado, cotija cheese, pickled onions, and a fresh pico de gallo salsa. A creamy chipotle ranch made from Greek yogurt, mayonnaise, chipotle peppers, and herbs adds smoky heat and richness. The sweet potatoes provide a tender texture balancing the brightness of the lime-based tajin and the cooling ranch. This dish offers diverse flavors and can be served as a vegetarian main or a hearty side.
The roasted sweet potatoes deliver softness and caramelized edges, while the rice and beans add body and neutral flavor. The toppings add creaminess, acidity, and mild heat, making the bowls layered in texture and taste. Chipotle ranch can be prepared ahead and stored in the refrigerator for convenience. Serving with tortilla chips adds a crunchy contrast. Preparation involves roasting and assembling with fresh ingredients for a balanced meal option.
Ingredients
taco bowls
- 2 sweet potato peeled and chopped, medium
- olive oil for drizzling or spraying
- 1 tablespoon tajin seasoning or chili lime seasoning
- 1 black beans drained and rinsed, canned
- 1 cup jasmine rice or basmati rice, cooked
- 1 avocado sliced
- ½ cup corn
- Pico de Gallo for topping, quick
- cotija cheese for topping, crumbled
- onion for topping, pickled
- tortilla chips for serving
chipotle ranch
- 1 cup Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 1 chipotle pepper diced, in adobo sauce
- 1 1/2 tablespoons adobo sauce from the can of chipotle peppers
- 3 tablespoons chives fresh or 1 tablespoon dried
- 2 tablespoons dill fresh or 2 teaspoons dried dill weed
- 1 tablespoon parsley fresh or 1 teaspoon dried parsley
- 2 teaspoons lemon juice fresh
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 425 degrees F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil (or spray with olive oil spray. Season all over with tajin and toss well.
- Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.
- While the sweet potatoes cook, get everything else ready! Make the chipotle ranch below (this can be made a day or two ahead of time), drain and rinse the black beans, cook the rice (or use minute rice). You can throw the black beans and rice in a bowl to start.
- When the sweet potatoes are done, throw them in the bowls. Top with the avocado, corn and anything else you wish: salsa or a quick pico de gallo, the cotija cheese, pickled onions and the chipotle ranch. Serve with tortilla chips!
chipotle ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!
User Reviews
Overall Rating
5
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