Sweet Potato Taco Bowls -

Sweet Potato Taco Bowls

Healthy, vegan sweet potato taco bowls with spicy chickpeas and fresh vegetables make for an easy weeknight dinner ready in under 30 minutes. The combination of caramelized sweet potatoes, taco-seasoned chickpeas, and fresh toppings creates a balanced meal that's both nutritious and satisfying. Perfect for meal prep and adaptable to various dietary preferences.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1.5 lbs large sweet potato, peeled and diced (about 3 cups)
1 sweet red pepper, cut into strips or chunks
2 tsp olive oil
taco spiced chickpeas
vegan queso
6 cups spinach
1 avocado
1 pint cherry tomatoes

Equipment

rimmed baking sheet
oven

Method

Instructions

Preheat oven to 375°F
To prep sweet potatoes, scrub potatoes, peel if desired or if skin is tough, cut into 1-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon of oil. Toss well to cover with oil. Sprinkle with salt and pepper. Roast about 25-30 minutes or until browned and tender all the way through.
If the taco spiced chickpeas are not ready to do, make those now and get them into the oven with the sweet potatoes. They don't take as long to cook.
While potatoes roast prep fresh veggies. Cut cherry tomatoes in half, clean and chop cilantro and green onions. Slice radish and jalapenos. Slice a lime into wedges.
To assemble bowls: place a generous handful of greens in each bowl, top with roasted potatoes and peppers and chickpeas. Top with fresh veggies - your choice - cherry tomatoes, jalapenos, radish, onions, diced avocado and cilantro and with a lime wedge and vegan queso cheese sauce.

Notes

The taco spiced chickpeas cook faster than sweet potatoes, so keep an eye on them. Feel free to customize with different vegetables, proteins, or sauces to suit your taste preferences.