19 Delicious Sweet Potato Bowl Recipes Nutritious

Versatile, vibrant, and packed with nutrients, sweet potatoes are the star of the show in these 19 delicious bowl recipes. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a cozy comfort food fix, we’ve got you covered. Dive into our roundup and discover how easy it is to turn this humble ingredient into a meal that’s as nutritious as it is satisfying. Keep reading to find your next favorite dish!

Spicy Black Bean and Sweet Potato Bowl

Yearning for a dish that marries the earthy sweetness of root vegetables with the bold heat of spices? This Spicy Black Bean and Sweet Potato Bowl is a harmonious blend of flavors and textures, designed to delight the palate and nourish the body.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 cup cooked black beans, rinsed and drained
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup cilantro, finely chopped
• 1 avocado, sliced
• 2 tbsp pumpkin seeds, toasted

Instructions

1. Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, smoked paprika, cayenne pepper, and sea salt until evenly coated. Spread on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized at the edges.
3. While the sweet potatoes roast, combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a large bowl, gently mix the roasted sweet potatoes, black beans, cooked quinoa, lime juice, and cilantro until well combined.
5. Divide the mixture between two bowls. Top each with avocado slices and toasted pumpkin seeds.

Unveil a bowl where the creamy avocado contrasts with the crunch of pumpkin seeds, while the lime juice brightens the deep, smoky flavors. Serve with a drizzle of hot sauce for an extra kick, or alongside a crisp, green salad for a complete meal.

Mediterranean Sweet Potato Bowl with Tahini Dressing

Lusciously vibrant and brimming with wholesome flavors, this Mediterranean Sweet Potato Bowl with Tahini Dressing is a symphony of textures and tastes, perfectly balanced for a nourishing meal that delights the senses.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chickpeas, drained and rinsed
• 1/2 cup tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 garlic clove, minced
• 1/4 cup water
• 1/4 tsp sea salt
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with 2 tbsp of olive oil, cumin, smoked paprika, 1/2 tsp sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes roast, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, 1/4 cup water, and 1/4 tsp sea salt until smooth and creamy.
6. To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted sweet potatoes, chickpeas, Kalamata olives, and feta cheese.
7. Drizzle each bowl generously with tahini dressing and garnish with fresh parsley.

With its creamy tahini dressing contrasting the earthy sweetness of the potatoes and the briny pop of olives, this bowl offers a delightful play of flavors. Serve it with a side of warm pita bread for an extra touch of Mediterranean flair.

Vegan Sweet Potato and Kale Bowl

Brimming with vibrant colors and robust flavors, this Vegan Sweet Potato and Kale Bowl is a testament to the beauty of plant-based eating, offering a harmonious blend of earthy sweet potatoes and hearty kale, all brought together with a symphony of spices and textures.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp pure maple syrup
• 1/2 cup cooked quinoa
• 1/4 cup roasted pepitas
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, cayenne pepper, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the kale and sauté for 3-4 minutes, until just wilted but still vibrant green.
5. Drizzle the maple syrup over the kale, stir to combine, and remove from heat.
6. In a small bowl, whisk together the tahini, lemon juice, and water until smooth to create the dressing.
7. To assemble the bowls, divide the cooked quinoa between two bowls, top with the roasted sweet potatoes and sautéed kale, and sprinkle with roasted pepitas.
8. Drizzle the tahini dressing over the top and serve immediately.

Lusciously creamy from the tahini dressing with a delightful crunch from the pepitas, this bowl offers a perfect balance of sweet and spicy flavors. For an extra touch of elegance, garnish with edible flowers or a sprinkle of za’atar before serving.

Sweet Potato and Quinoa Power Bowl

Delight in the harmonious blend of earthy sweet potatoes and protein-rich quinoa in this vibrant power bowl, a dish that marries nutrition with indulgence in every bite.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 avocado, sliced
• 1/4 cup toasted pepitas
• 2 tablespoons fresh cilantro leaves, chopped

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, sea salt, black pepper, maple syrup, cinnamon, and nutmeg until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, combine the quinoa with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
5. Fluff the quinoa with a fork and drizzle with the remaining 1 tablespoon of olive oil, stirring gently to combine.
6. Divide the cooked quinoa between two bowls, top with the roasted sweet potatoes, avocado slices, toasted pepitas, and fresh cilantro.

Yielded with a satisfying contrast of creamy avocado and crunchy pepitas, this power bowl offers a symphony of flavors and textures. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp, green salad.

Thai Peanut Sweet Potato Bowl

Elegantly blending the rich, creamy textures of sweet potatoes with the bold, aromatic flavors of Thai cuisine, this dish offers a harmonious balance that delights the palate. Perfect for a nourishing lunch or a light dinner, it’s a testament to the beauty of combining simple ingredients with exotic spices.

Ingredients

• 1 large sweet potato, peeled and cubed into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1/2 cup creamy peanut butter, preferably organic
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp soy sauce, low-sodium
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 cup coconut milk, full-fat
• 1 tbsp lime juice, freshly squeezed
• 1/4 cup cilantro leaves, finely chopped
• 2 tbsp roasted peanuts, roughly chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp of olive oil and a pinch of salt until evenly coated, then spread them in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, or until the sweet potatoes are tender and lightly caramelized, flipping halfway through to ensure even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp of olive oil in a small saucepan over medium heat. Add the ginger and garlic, sautéing for 1 minute until fragrant.
5. Whisk in the peanut butter, soy sauce, honey, red pepper flakes, and coconut milk, stirring continuously until the sauce is smooth and well combined. Remove from heat and stir in the lime juice.
6. Once the sweet potatoes are done, divide them between two bowls and generously drizzle with the peanut sauce.
7. Garnish with chopped cilantro and roasted peanuts before serving.

Silky smooth peanut sauce clings to each tender cube of sweet potato, offering a delightful contrast of textures. For an extra crunch, consider topping with additional roasted peanuts or serving alongside a crisp, green salad.

Roasted Sweet Potato and Chickpea Bowl

Vibrant and wholesome, this Roasted Sweet Potato and Chickpea Bowl marries the earthy sweetness of caramelized root vegetables with the hearty, nutty flavor of chickpeas, all brought together with a drizzle of tahini dressing for a dish that’s as nutritious as it is satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp pure maple syrup
• 1 tbsp warm water
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/8 tsp salt, and 1/8 tsp pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until tender and caramelized at the edges.
4. Meanwhile, in the same bowl, toss the chickpeas with the remaining 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/8 tsp salt, and 1/8 tsp pepper.
5. After the sweet potatoes have roasted for 20 minutes, add the chickpeas to the baking sheet and roast for an additional 15 minutes, until the chickpeas are crispy.
6. While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth. Adjust consistency with more water if necessary.
7. To serve, divide the roasted sweet potatoes and chickpeas between bowls, drizzle with the tahini dressing, and garnish with fresh parsley.

Just as delightful warm as it is at room temperature, this bowl offers a delightful contrast of textures—from the creamy sweet potatoes to the crispy chickpeas—and a harmonious blend of flavors that can be elevated with a sprinkle of toasted sesame seeds or a side of crusty bread.

Sweet Potato Breakfast Bowl with Almond Butter

Captivating the essence of morning tranquility, this Sweet Potato Breakfast Bowl with Almond Butter marries the earthy sweetness of roasted sweet potatoes with the rich, nutty depth of almond butter, creating a harmonious blend of flavors and textures that awaken the senses.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tbsp creamy almond butter
• 1 tbsp pure maple syrup
• 1/4 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1/4 cup granola
• 1 tbsp toasted almond slices

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the diced sweet potato with olive oil, sea salt, cinnamon, and nutmeg until evenly coated.
3. Spread the sweet potato cubes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, whisk together almond butter, maple syrup, and almond milk in a small bowl until smooth. Adjust consistency with additional almond milk if necessary.
5. Once the sweet potatoes are done, let them cool slightly before assembling the bowls.
6. Divide the roasted sweet potatoes between two bowls. Drizzle with the almond butter sauce, then sprinkle with chia seeds, granola, and toasted almond slices.
7. For an extra touch of warmth, gently reheat the almond butter sauce before drizzling over the sweet potatoes.

Exquisite in its simplicity, this breakfast bowl offers a delightful contrast between the creamy almond butter sauce and the crisp granola, while the roasted sweet potatoes provide a soft, comforting base. Serve it in a hollowed-out sweet potato shell for an Instagram-worthy presentation that’s as delicious as it is beautiful.

Mexican Sweet Potato Bowl with Avocado Crema

Whisking together the vibrant flavors of Mexico with the wholesome goodness of sweet potatoes, this dish is a symphony of taste and texture. Perfect for a nourishing lunch or a light dinner, it’s a celebration of fresh ingredients and bold spices.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup cooked black beans, rinsed and drained
• 1/4 cup crumbled queso fresco
• 1/4 cup thinly sliced radishes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the sweet potatoes roast, prepare the avocado crema by blending the avocado, sour cream, lime juice, and half of the cilantro in a food processor until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
5. To assemble the bowls, divide the roasted sweet potatoes between two bowls. Top with black beans, queso fresco, radishes, and the remaining cilantro.
6. Drizzle the avocado crema over the top just before serving. Tip: For an extra kick, sprinkle with chili flakes or serve with lime wedges on the side.

Unveil a dish where the creamy avocado crema contrasts beautifully with the smoky sweetness of the potatoes, while the radishes add a crisp, peppery finish. Serve it with a side of warm tortillas for a complete meal that’s as satisfying as it is colorful.

Sweet Potato and Black Rice Bowl

Glistening with vibrant hues and packed with nourishing ingredients, this Sweet Potato and Black Rice Bowl is a testament to the beauty of wholesome, plant-based eating. Its layers of texture and depth of flavor make it a standout dish that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup black rice, rinsed
• 2 cups water
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 avocado, sliced
• 1/4 cup toasted pumpkin seeds
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp lime juice

Instructions

1. In a medium saucepan, combine the black rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender and the water is absorbed.
2. While the rice cooks, preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, sea salt, and black pepper on a baking sheet. Roast for 25 minutes, or until golden and tender, stirring halfway through.
3. In a small bowl, gently toss the avocado slices with lime juice to prevent browning.
4. Fluff the cooked black rice with a fork and divide it between two bowls. Top with the roasted sweet potatoes, avocado slices, toasted pumpkin seeds, and fresh cilantro.
5. Serve immediately, drizzling with additional olive oil if desired.

Sweet and earthy sweet potatoes contrast beautifully with the nutty black rice, while creamy avocado and crunchy pumpkin seeds add layers of texture. For an extra touch of elegance, garnish with edible flowers or a sprinkle of smoked paprika before serving.

Greek Yogurt and Sweet Potato Bowl

Unveiling a dish that marries the creamy tang of Greek yogurt with the earthy sweetness of roasted sweet potatoes, this bowl is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1 medium sweet potato, peeled and cubed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tbsp pure maple syrup
• 2 tbsp toasted walnuts, roughly chopped
• 1 tsp chia seeds

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed sweet potato with extra-virgin olive oil, ground cinnamon, and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25 minutes, or until the sweet potatoes are tender and caramelized at the edges, flipping halfway through to ensure even cooking.
4. While the sweet potatoes roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Tip: Watch closely to prevent burning.
5. In a serving bowl, layer the Greek yogurt, roasted sweet potatoes, and toasted walnuts. Drizzle with pure maple syrup and sprinkle chia seeds on top for a nutritional boost.
6. Serve immediately, enjoying the contrast of warm sweet potatoes against the cool, creamy yogurt. Tip: For an extra touch of elegance, garnish with a cinnamon stick or edible flowers.

Hearty yet refined, this bowl offers a delightful interplay of textures—from the creamy yogurt to the crunchy walnuts and tender sweet potatoes. The maple syrup adds a subtle sweetness that complements the natural flavors, making it a versatile dish that can be enjoyed for breakfast or as a wholesome dessert.

Sweet Potato and Lentil Bowl with Curry Dressing

Crafted with care, this Sweet Potato and Lentil Bowl with Curry Dressing is a harmonious blend of earthy lentils and sweet potatoes, elevated by a vibrant curry dressing. It’s a dish that promises both nourishment and a burst of flavor, perfect for those seeking a wholesome yet sophisticated meal.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp maple syrup
• 1 tsp curry powder
• 1/2 tsp sea salt
• 1/4 cup water, as needed
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, turmeric, cumin, and smoked paprika until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes roast, cook the lentils in a medium saucepan with 2 cups of water over medium heat for 20 minutes, or until tender but not mushy. Drain any excess water and set aside.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, curry powder, sea salt, and remaining 1 tbsp olive oil. Gradually add water until the dressing reaches a pourable consistency.
6. To assemble, divide the cooked lentils and roasted sweet potatoes between bowls. Drizzle generously with the curry dressing and garnish with fresh cilantro.

An exquisite balance of textures and flavors, this bowl offers the creaminess of lentils against the caramelized edges of sweet potatoes, all brought together by the rich, tangy curry dressing. Serve it with a side of warm naan or over a bed of quinoa for an extra layer of heartiness.

BBQ Chicken and Sweet Potato Bowl

Elevate your weeknight dinner with a BBQ Chicken and Sweet Potato Bowl, a harmonious blend of smoky, sweet, and savory flavors that promises to delight the palate and nourish the body.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup high-quality BBQ sauce, divided
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups baby kale, thoroughly washed and dried
• 1/4 cup crumbled goat cheese
• 2 tbsp toasted pepitas

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side, until golden brown and cooked through.
5. Reduce the heat to low, add 1/4 cup BBQ sauce to the skillet, and stir to coat the chicken. Simmer for 2 minutes to allow the flavors to meld.
6. Divide the baby kale among four bowls, top with the roasted sweet potatoes and BBQ chicken, and drizzle with the remaining BBQ sauce.
7. Garnish each bowl with crumbled goat cheese and toasted pepitas for added texture and flavor.

Zesty and satisfying, this bowl offers a perfect balance of textures, from the creamy goat cheese to the crunchy pepitas. Serve it with a side of cornbread or a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Sweet Potato and Tofu Buddha Bowl

Radiating with vibrant colors and nourishing ingredients, this Sweet Potato and Tofu Buddha Bowl is a harmonious blend of textures and flavors, designed to delight the senses and satisfy the soul. Its elegant composition and wholesome profile make it a standout dish for any season.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 cup water
• 1/2 cup baby kale
• 1/4 cup roasted pepitas

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp olive oil, smoked paprika, cumin, and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the tofu cubes and cook for 5-7 minutes on each side, until golden and crispy.
4. In a small saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
5. Whisk together the tahini, lemon juice, maple syrup, and water in a bowl until smooth to create the dressing.
6. Divide the cooked quinoa among bowls. Top with roasted sweet potatoes, crispy tofu, avocado slices, and baby kale. Drizzle with tahini dressing and sprinkle with roasted pepitas.

Marvel at the contrast of creamy avocado and crispy tofu against the soft sweetness of roasted potatoes, all brought together by the rich, nutty tahini dressing. Serve this bowl as a vibrant centerpiece at your next gathering, or enjoy it as a fulfilling solo meal that promises both comfort and elegance.

Pesto Sweet Potato and White Bean Bowl

Kaleidoscopic in flavor and vibrant in color, this dish marries the earthy sweetness of roasted sweet potatoes with the creamy texture of white beans, all brought together by a lush, herbaceous pesto. Perfect for a nourishing lunch or a light dinner, it’s a testament to how simple ingredients can create a symphony of flavors.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/4 cup basil pesto, homemade or store-bought
• 1 tbsp lemon juice, freshly squeezed
• 2 cups baby spinach, loosely packed
• 1/4 cup toasted pine nuts
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges, stirring halfway through for even cooking.
4. While the sweet potatoes roast, combine the cannellini beans, basil pesto, and lemon juice in a medium bowl. Gently fold until the beans are evenly coated with the pesto.
5. Arrange the baby spinach at the bottom of each serving bowl. Top with the roasted sweet potatoes and pesto-coated beans.
6. Garnish each bowl with toasted pine nuts and crumbled feta cheese before serving.

Perfectly balanced, this bowl offers a delightful contrast between the creamy beans and the crisp-tender sweet potatoes, with the pesto adding a bright, herby note. For an extra touch of elegance, serve with a drizzle of aged balsamic vinegar.

Sweet Potato and Spinach Salad Bowl

Amidst the bustling rhythm of modern life, the Sweet Potato and Spinach Salad Bowl emerges as a harmonious blend of nutrition and flavor, offering a refreshing escape into the world of wholesome, vibrant eating.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups fresh baby spinach, thoroughly washed and dried
• 1/4 cup extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted pecans, roughly chopped

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with 2 tbsp of olive oil, maple syrup, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, whisk together the remaining olive oil and Dijon mustard in a small bowl to create the dressing.
5. In a large serving bowl, combine the baby spinach with the roasted sweet potatoes, drizzle with the dressing, and gently toss to coat.
6. Sprinkle the salad with crumbled goat cheese and toasted pecans for added texture and flavor.
7. Serve immediately, ensuring each portion gets an equal share of the creamy goat cheese and crunchy pecans.

Perfectly balanced, this salad boasts a delightful contrast of textures—from the creamy sweetness of the roasted potatoes to the crisp freshness of the spinach. For an extra touch of elegance, consider serving it in individual bowls garnished with a drizzle of balsamic reduction.

Teriyaki Salmon and Sweet Potato Bowl

On a bustling evening when time is of the essence yet the palate demands sophistication, the Teriyaki Salmon and Sweet Potato Bowl emerges as a harmonious blend of nutrition and indulgence. This dish, with its vibrant colors and rich flavors, promises a culinary journey that is both grounding and exhilarating.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup high-quality teriyaki sauce
• 1 tbsp clarified butter
• 1 tsp toasted sesame oil
• 1/2 tsp freshly ground black pepper
• 1 cup jasmine rice, rinsed
• 1 tbsp rice vinegar
• 1/2 tsp sea salt
• 1 tbsp sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a medium bowl, toss the sweet potato cubes with clarified butter, sea salt, and black pepper until evenly coated. Spread them on the prepared baking sheet in a single layer. Roast for 25 minutes, or until tender and caramelized at the edges, flipping halfway through.
3. While the sweet potatoes roast, cook the jasmine rice according to package instructions. Once cooked, fluff with a fork and stir in rice vinegar for a subtle tang.
4. Heat a non-stick skillet over medium-high heat and add sesame oil. Place the salmon fillet skin-side down and cook for 4 minutes. Brush the top with teriyaki sauce, then carefully flip and cook for an additional 3 minutes, or until the salmon is just opaque in the center.
5. To assemble, divide the rice among bowls, top with roasted sweet potatoes and teriyaki salmon. Garnish with sesame seeds and scallions for a burst of color and texture.

Each bite of this bowl offers a delightful contrast between the crispy-skinned salmon, glazed with a glossy teriyaki coating, and the creamy sweetness of the roasted potatoes. Serve it with a side of pickled ginger to elevate the dish with a sharp, refreshing note.

Sweet Potato and Egg Scramble Bowl

Radiating warmth and comfort, this Sweet Potato and Egg Scramble Bowl is a harmonious blend of earthy sweetness and creamy richness, perfect for a nourishing start to your day or a satisfying meal any time.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp of clarified butter, allowing it to melt evenly across the surface.
2. Add the diced sweet potato to the skillet, seasoning with smoked paprika, sea salt, and black pepper. Cook for 10-12 minutes, stirring occasionally, until the cubes are tender and lightly caramelized.
3. In a mixing bowl, whisk together the lightly beaten eggs and heavy cream until fully incorporated.
4. Push the sweet potatoes to one side of the skillet and add the remaining 1 tbsp of clarified butter to the empty space. Pour the egg mixture into the skillet.
5. Using a spatula, gently scramble the eggs over low heat for 3-4 minutes, folding them occasionally to create soft, creamy curds.
6. Once the eggs are just set but still moist, combine them with the sweet potatoes in the skillet, stirring gently to mix.
7. Remove from heat and sprinkle with fresh chives for a burst of color and flavor.

Combining the natural sweetness of caramelized sweet potatoes with the luxurious texture of creamy scrambled eggs, this dish offers a delightful contrast in every bite. Serve it in a warm bowl with a side of toasted artisan bread for a complete, comforting meal.

Coconut Lime Sweet Potato Bowl

Lusciously vibrant and brimming with tropical flair, this Coconut Lime Sweet Potato Bowl is a symphony of flavors that dances between sweet and tangy, with a creamy texture that comforts the soul. Perfect for those seeking a nourishing yet indulgent meal, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup full-fat coconut milk
• 2 tbsp freshly squeezed lime juice
• 1 tbsp coconut oil, melted
• 1 tsp lime zest
• 1/2 tsp sea salt
• 1/4 tsp ground cayenne pepper
• 1/4 cup cilantro leaves, finely chopped
• 1/4 cup roasted cashews, roughly chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with melted coconut oil and sea salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized at the edges.
4. While the sweet potatoes roast, whisk together coconut milk, lime juice, lime zest, and cayenne pepper in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and let it thicken slightly for 5 minutes, stirring occasionally.
5. Once the sweet potatoes are done, divide them between two bowls. Drizzle the coconut lime sauce generously over the top.
6. Garnish with chopped cilantro and roasted cashews for a burst of freshness and crunch.

Marvel at the creamy sweetness of the potatoes against the zesty lime sauce, with the cashews adding a delightful crunch. For an extra touch of elegance, serve with a wedge of lime on the side to brighten the flavors even further.

Sweet Potato and Beef Stir-Fry Bowl

Kaleidoscopic in flavor and vibrant in color, this Sweet Potato and Beef Stir-Fry Bowl marries the earthy sweetness of roasted sweet potatoes with the rich, umami depth of grass-fed beef, all brought together with a symphony of aromatic spices and fresh herbs.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced against the grain
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp cold-pressed avocado oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1/4 cup coconut aminos
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your oven to 425°F (218°C). Toss the diced sweet potatoes with 1 tbsp avocado oil and a pinch of sea salt. Spread in a single layer on a baking sheet and roast for 25 minutes, flipping halfway, until caramelized and tender.
2. Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. Add the beef slices in a single layer, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, reduce heat to medium. Add ginger and garlic, sautéing for 30 seconds until fragrant. Tip: Ensure the skillet isn’t too hot to prevent burning the aromatics.
4. Whisk together coconut aminos, honey, sesame oil, and red pepper flakes. Pour into the skillet, simmering for 1 minute to thicken slightly.
5. Return the beef to the skillet, tossing to coat in the sauce. Cook for an additional 1 minute to meld flavors. Tip: Avoid overcooking the beef to maintain its succulence.
6. Gently fold in the roasted sweet potatoes, heating through for 1 minute. Tip: This step ensures the sweet potatoes absorb the sauce without becoming mushy.
7. Garnish with cilantro and sesame seeds before serving.

This dish offers a delightful contrast of textures, from the crisp-tender sweet potatoes to the juicy beef slices, all enveloped in a glossy, savory-sweet sauce. Try serving it over a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal.

Conclusion

Feasting on these 19 delicious sweet potato bowl recipes is not just about indulging in their mouthwatering flavors but also embracing their nutritious benefits. Perfect for any home cook looking to spice up their meal rotation, these bowls promise satisfaction in every bite. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos