These Sweet Potato Taco Bowls Were Made for Meatless Monday

Participating in Meatless Monday is a fun way to work a plant-based meal into your weekly routine. Whether you do it every week or you’re starting today, having filling and flavorful vegetarian recipes at your fingertips makes the whole Meatless Monday thing so much easier and more enjoyable. These sweet potato taco bowls fit the bill perfectly.

Instead of putting meat at the center of the plate, this recipe is all about the sweet potato. You simply toss some chopped sweet potatoes with olive oil and homemade taco seasoning (chili powder, garlic powder, onion powder, dried oregano, paprika, salt, and pepper) on a baking sheet and let them roast in the oven.

While the sweet potatoes are cooking you can make the base for the bowls — brown rice, quinoa, farro, or cauliflower rice would all work well here. Regardless of which base you choose, don’t forget to stir in the lime juice and cilantro.

When the potatoes are done, you pour some black beans, corn, and a little more seasoning right on the tray and stir to combine with the potatoes. Then it’s just time to assemble! Start with the cilantro-lime base, then add the sweet potato-bean-corn mixture, and finish with your favorite toppings. The author suggests avocado, tomato, and a quick homemade lime- and hot sauce-spiked sour cream.

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→ Get the Recipe: Sweet Potato Tacos Bowls from Chelsea’s Messy Apron