When it comes to a nourishing meal, there are few ingredients as reliable as sweet potatoes. These starchy superstars are packed with vitamins A and C, potassium, and fiber, making them the perfect base for a healthy dinner. But, let’s be real – eating plain old baked or mashed sweet potatoes can get pretty repetitive. That’s why we’ve rounded up 17 wholesome sweet potato bowl recipes to mix things up and satisfy your taste buds.
From loaded vegan bowls with creamy tahini dressing to international-inspired creations featuring black beans, quinoa, and crispy tofu, these sweet potato bowls are the epitome of comfort food. Whether you’re in the mood for something savory or a little bit sweet, there’s a recipe on this list that’s sure to hit the spot.
So, what are you waiting for? Let’s dive into our collection of sweet potato bowl recipes and start cooking up some serious nourishment!
Loaded Vegan Sweet Potato Bowl with Tahini Dressing
A vibrant and nutritious bowl that’s packed with creamy tahini dressing, roasted sweet potatoes, and an assortment of fresh veggies.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Chopped kale or spinach (for garnish)
– Roasted vegetables of your choice (e.g., broccoli, carrots, bell peppers)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper.
4. Once the sweet potatoes are done, let them cool slightly before slicing into rounds.
5. Assemble the bowls by placing the roasted sweet potato slices on the bottom, followed by your choice of roasted vegetables, and finishing with a dollop of tahini dressing.
6. Garnish with chopped kale or spinach for a pop of color.
Cooking Time: 1 hour (includes sweet potato roasting time)
Mexican-Style Sweet Potato Bowl with Black Beans and Avocado
This vibrant bowl is a flavorful fusion of Mexican cuisine and sweet potato, topped with creamy avocado and savory black beans. Perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a skillet over medium-high heat. Add black beans and cook, stirring occasionally, until heated through.
4. Slice cooked sweet potatoes in half lengthwise and top with black bean mixture, diced avocado, lime juice, salt, and pepper.
5. Add desired toppings (if using) and serve immediately.
Cooking Time: 1 hour 15 minutes
Roasted Sweet Potato and Quinoa Grain Bowl
A nutritious and flavorful bowl filled with roasted sweet potato, quinoa, and crunchy toppings.
Ingredients:
– 2 large sweet potatoes
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro), diced red onion, crumbled feta cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes or until tender.
3. In a medium bowl, mix cooked quinoa with cumin, salt, and pepper.
4. Once sweet potatoes are done, let them cool slightly before slicing into wedges.
5. Assemble the grain bowl by placing quinoa mixture on a plate, topping with roasted sweet potato, and adding optional toppings if desired.
Cooking Time: 45-50 minutes (roasting sweet potatoes) + 10 minutes (assembling)
Teriyaki Sweet Potato Rice Bowl with Crispy Tofu
Elevate your meal game with this harmonious blend of sweet potato, fluffy rice, and crispy tofu, all wrapped up in a savory teriyaki sauce.
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups cooked Japanese-style white rice
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/4 cup teriyaki sauce
– 2 tablespoons vegetable oil
– Salt to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tablespoon of vegetable oil, salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium-high. Add tofu and cook until golden brown, about 5-7 minutes per side.
4. In a small bowl, whisk together teriyaki sauce and 2 tablespoons of water.
5. To assemble the bowls, place cooked rice at the bottom, followed by roasted sweet potato, crispy tofu, and drizzle with teriyaki sauce.
Cooking Time: 35-40 minutes
Southwest Sweet Potato Bowl with Lime-Cilantro Dressing
Savor the flavors of the Southwest in this vibrant and nutritious bowl, featuring roasted sweet potatoes, tender black beans, and a zesty lime-cilantro dressing.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado slices, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in black beans, cumin, and chili powder. Cook for an additional 2 minutes.
5. In a blender or food processor, combine cilantro, lime juice, salt, and pepper. Blend until smooth.
6. Assemble the bowls by slicing roasted sweet potatoes, topping with black bean mixture, and drizzling with lime-cilantro dressing.
Cooking Time: 55-60 minutes
Mediterranean Sweet Potato Bowl with Hummus and Olives
A flavorful and nutritious bowl filled with roasted sweet potatoes, creamy hummus, and savory olives. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup hummus
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Optional: paprika, chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While the sweet potatoes are baking, mix the olive oil, garlic, and a pinch of salt in a small bowl.
4. Once the sweet potatoes are done, let them cool slightly before slicing them into thick rounds.
5. Spread the hummus on top of each sweet potato round, leaving a 1/2-inch border around the edges.
6. Arrange the sliced olives on top of the hummus.
7. Season with salt and pepper to taste.
8. Garnish with paprika, parsley or cilantro if desired.
Cooking Time: 50 minutes (including sweet potato baking time)
BBQ Chickpea and Sweet Potato Power Bowl
A flavorful and nutritious bowl packed with protein-rich chickpeas, sweet potatoes, and tangy BBQ sauce.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup BBQ sauce (homemade or store-bought)
– 2 tbsp olive oil
– Salt and pepper, to taste
– Optional toppings: chopped cilantro, scallions, crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on the prepared baking sheet.
4. Roast sweet potatoes for 20-25 minutes or until tender.
5. In a large pan, heat remaining 1 tbsp olive oil over medium-high heat. Add chickpeas and cook for 3-4 minutes or until slightly browned.
6. Stir in BBQ sauce and cook for an additional minute.
7. To assemble the power bowl, place roasted sweet potatoes at the bottom of a bowl. Top with BBQ chickpeas, and add desired toppings.
Cooking Time: 25-30 minutes
Curry-Spiced Sweet Potato Lentil Bowl
Transform your lunch or dinner with this flavorful and nutritious bowl, featuring sweet potatoes, lentils, and a hint of curry spices.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup cooked lentils (such as red or green)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, curry powder, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a separate pan, cook onion and garlic over medium heat until softened.
5. Add cooked lentils to the pan and stir to combine with onion mixture.
6. To assemble the bowl, place roasted sweet potatoes at the bottom, followed by the lentil mixture, and garnish with cilantro leaves.
Cooking Time: 35-40 minutes
Thai Peanut Sweet Potato Noodle Bowl
A flavorful and nutritious bowl that combines the warmth of Thai spices with the natural sweetness of sweet potatoes.
Ingredients:
– 1 large sweet potato, cooked and spiralized
– 1/2 cup Thai peanut sauce (homemade or store-bought)
– 1/4 cup soba noodles, cooked and drained
– 1/2 cup mixed greens
– 1/4 cup diced red bell pepper
– 1/4 cup sliced scallions
– Salt and pepper to taste
– Optional: chopped peanuts, crispy fried shallots, or pickled ginger for garnish
Instructions:
1. Cook the sweet potato and soba noodles according to package instructions.
2. In a separate pan, heat the Thai peanut sauce over medium heat until warmed through.
3. Combine cooked noodles, sweet potato, mixed greens, red bell pepper, and scallions in a bowl.
4. Pour the warm peanut sauce over the top and toss gently to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped peanuts, crispy fried shallots, or pickled ginger, if desired.
Cooking Time: 15-20 minutes
Harissa-Roasted Sweet Potato and Chickpea Bowl
This recipe combines roasted sweet potatoes with the warmth of harissa, the creaminess of Greek yogurt, and the crunch of chickpeas. Perfect for a quick and satisfying meal.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 2 tbsp harissa paste
– 1 can chickpeas (drained and rinsed)
– 1/4 cup Greek yogurt
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the sweet potatoes into 1-inch cubes and toss with olive oil, harissa paste, salt, and pepper.
3. Spread the sweet potato mixture on a baking sheet in a single layer. Roast for 20-25 minutes or until tender.
4. While the sweet potatoes are roasting, heat the chickpeas in a pan with a little water until warmed through.
5. In a small bowl, mix together Greek yogurt and a pinch of salt.
6. To assemble the bowls, place roasted sweet potatoes at the bottom, followed by chickpeas, and top with a dollop of yogurt. Garnish with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Maple-Glazed Sweet Potato and Kale Buddha Bowl
A nutritious and delicious bowl filled with roasted sweet potatoes, crispy kale, and a hint of maple sweetness.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 bunch curly kale, stems removed and chopped
– 1/4 cup crumbled feta cheese (optional)
– Toasted pumpkin seeds or other nuts for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss sweet potatoes with maple syrup, olive oil, salt, and pepper until coated.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
4. While sweet potatoes are roasting, heat a skillet over medium-high heat. Add chopped kale and cook until crispy, about 5 minutes.
5. Assemble bowls by placing roasted sweet potatoes at the bottom, topping with crispy kale, and finishing with crumbled feta cheese (if using). Garnish with toasted pumpkin seeds or other nuts.
Cooking Time: Approximately 30-35 minutes
Greek Yogurt and Sweet Potato Breakfast Bowl with Granola
Start your day off right with a nutritious and delicious breakfast bowl that combines the creamy goodness of Greek yogurt, the natural sweetness of sweet potatoes, and the crunch of homemade granola.
Ingredients:
– 1 large sweet potato
– 6 oz Greek yogurt
– 2 tbsp honey
– 1/4 cup rolled oats
– 1/4 cup chopped almonds
– 1 tsp vanilla extract
– Pinch of salt
– Optional toppings: sliced banana, shredded coconut, or a sprinkle of cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potato with a fork several times and bake for 45-50 minutes, or until soft.
3. Scoop out the flesh and mash in a bowl.
4. In a separate bowl, mix together Greek yogurt, honey, and vanilla extract.
5. Combine the mashed sweet potatoes and yogurt mixture.
6. Sprinkle granola on top (homemade or store-bought).
7. Add desired toppings, if using.
Cooking Time: 50 minutes
Jerk-Spiced Sweet Potato and Pineapple Bowl
Experience the Caribbean-inspired fusion of sweet and savory flavors in this unique bowl recipe.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup pineapple chunks
– 1/4 cup jerk seasoning (see note)
– 2 tablespoons olive oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and jerk seasoning. Spread on a baking sheet.
3. Roast sweet potatoes in the preheated oven for 20-25 minutes, or until tender.
4. In a separate pan, heat the remaining 1 tablespoon olive oil over medium-high heat.
5. Add pineapple chunks and cook for 2-3 minutes, or until caramelized.
6. To assemble the bowls, divide roasted sweet potatoes among four bowls. Top with caramelized pineapple, and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Korean-Inspired Sweet Potato Bibimbap
Experience the warm, comforting flavors of Korea with this unique twist on traditional bibimbap. Sweet potatoes add a delightful sweetness and creamy texture to this vibrant rice bowl dish.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup Korean-style short-grain rice (or Japanese short-grain rice)
– 1/4 cup sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– 1/2 teaspoon ground black pepper
– 1/4 cup diced scallions, for garnish
– 1/4 cup toasted sesame seeds, for garnish
– Assorted toppings: bean sprouts, zucchini, mushrooms, and pickled ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 2 tablespoons sesame oil, soy sauce, Gochujang, and black pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook rice according to package instructions.
4. Assemble the bibimbap by placing a scoop of cooked rice in a bowl, followed by roasted sweet potatoes, and your choice of toppings.
5. Garnish with scallions and sesame seeds.
Cooking Time: 45-50 minutes
Savory Sweet Potato and Egg Breakfast Bowl
Start your day with a nutritious and filling breakfast bowl that combines the natural sweetness of sweet potatoes with the savory flavor of eggs.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 4 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (e.g., chives, parsley)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the sweet potato cubes on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. While the sweet potatoes are roasting, cook the eggs in a non-stick skillet over medium heat.
6. Once the eggs are cooked to your liking, divide them among four bowls.
7. Top each bowl with roasted sweet potato cubes and chopped fresh herbs (if using).
Cooking Time: 25-30 minutes
Enjoy your nutritious and delicious breakfast bowl!
Moroccan Sweet Potato and Couscous Bowl
Moroccan Sweet Potato and Couscous Bowl Recipe
Discover the warmth of Morocco with this delightful bowl filled with tender sweet potatoes, fluffy couscous, and aromatic spices.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook couscous according to package instructions using water or broth. Fluff with fork.
4. In a large skillet, sauté onion and garlic in olive oil until softened. Add cumin and smoked paprika; cook for 1 minute.
5. Combine cooked sweet potatoes and couscous with the spice mixture. Season with salt and pepper to taste.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Enjoy your Moroccan Sweet Potato and Couscous Bowl!
Chipotle Sweet Potato and Cauliflower Rice Bowl
This flavorful bowl combines the natural sweetness of roasted sweet potatoes with the spiciness of chipotle peppers, all wrapped up in a bed of creamy cauliflower rice.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 head of cauliflower, stems removed and florets grated
– 1/4 cup olive oil
– 1 lime, juiced
– 2 chipotle peppers in adobo sauce, chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, sour cream, salsa, cilantro for toppings
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high. Add chopped chipotle peppers and cook for 1 minute.
4. Add grated cauliflower to the skillet and cook for 5-7 minutes or until tender.
5. Combine roasted sweet potatoes with chipotle-cauliflower mixture. Squeeze lime juice and sprinkle cumin to taste.
6. Serve in bowls, topped with your desired toppings (if using).
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in a world of flavorful and nutritious sweet potato bowls! This article features 17 wholesome recipe ideas that combine the natural sweetness of sweet potatoes with an array of international flavors. From vegan and gluten-free options like Loaded Vegan Sweet Potato Bowl and Mexican-Style Sweet Potato Bowl, to protein-packed power bowls like BBQ Chickpea and Sweet Potato Power Bowl, there’s something for everyone. Whether you’re looking for a quick breakfast, a satisfying lunch, or a comforting dinner, these sweet potato bowls are sure to please your taste buds and nourish your body.
