Sweet potatoes are a staple ingredient in many cuisines, and when combined with a variety of flavors and ingredients, they can become a delicious and nutritious meal. Sweet potato bowls have gained popularity in recent years due to their ease of preparation, versatility, and impressive presentation. Whether you’re looking for a quick lunch or a satisfying dinner, sweet potato bowls are the perfect solution.
In this article, we’ll explore 18 different sweet potato bowl recipes that are sure to satisfy your cravings. From classic comfort food flavors to international-inspired dishes, these recipes showcase the diversity and creativity of sweet potato bowls. Whether you’re in the mood for something savory, spicy, or sweet, we’ve got a recipe that’s perfect for any meal.
Loaded BBQ Chicken Sweet Potato Bowl
Get ready to satisfy your cravings with this deliciously loaded sweet potato bowl! Tender chicken, crispy bacon, and creamy BBQ sauce all come together for a flavorful and satisfying meal.
Ingredients:
– 2 large sweet potatoes
– 1 lb boneless, skinless chicken breasts
– 6 slices of bacon
– 1/4 cup BBQ sauce
– 1/4 cup shredded cheddar cheese
– Chopped green onions and cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. Grill or cook chicken breasts according to your preference. Shred into bite-sized pieces.
4. Cook bacon slices in a pan until crispy. Drain on paper towels.
5. In a separate bowl, mix together shredded cheese and BBQ sauce.
6. Assemble the bowls by placing sweet potatoes at the base, followed by chicken, bacon, and topping with the cheesy BBQ mixture.
7. Garnish with green onions and cilantro, if desired.
Cooking Time: 1 hour 15 minutes
Mediterranean Sweet Potato Bowl with Tzatziki
A flavorful and refreshing twist on traditional sweet potato dishes, this Mediterranean-inspired bowl combines roasted sweet potatoes with creamy tzatziki sauce, crunchy cucumbers, and savory feta cheese.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 1/2 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
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. Meanwhile, combine yogurt, cucumber, garlic, salt, and pepper in a bowl.
4. Once sweet potatoes are done, slice them open lengthwise and top each with tzatziki sauce, feta cheese, and parsley or dill (if using).
5. Serve warm and enjoy!
Cooking Time: 1 hour 15 minutes
Spicy Black Bean and Sweet Potato Bowl
A flavorful and nutritious bowl filled with roasted sweet potatoes, spicy black beans, and crunchy toppings, perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, cilantro, lime wedges
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, heat cumin and smoked paprika over medium-high heat. Add onion and bell pepper; cook for 5 minutes or until tender. Stir in black beans and season with salt and pepper to taste.
3. Assemble bowls by placing roasted sweet potatoes at the bottom, followed by spicy black bean mixture. Top with your choice of avocado, sour cream, cilantro, and lime wedges.
Cooking Time: 30-35 minutes
Thai Peanut Sweet Potato Bowl
Transform humble sweet potatoes into a flavorful and nutritious bowl with this simple Thai-inspired recipe. Crunchy peanuts, savory spices, and tangy lime juice elevate this dish to a whole new level.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut oil
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Chopped cilantro, peanuts, and lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes several times with a fork and bake for 45-50 minutes or until tender.
3. In a small saucepan, combine peanut butter, soy sauce, coconut oil, honey, ginger, and red pepper flakes (if using). Whisk until smooth over medium heat.
4. Slice cooked sweet potatoes into bowls. Spoon the Thai peanut sauce over the top.
5. Garnish with chopped cilantro, peanuts, and a squeeze of lime juice.
Cooking Time: 55-60 minutes
Roasted Veggie and Sweet Potato Bowl
Discover the perfect blend of sweet and savory with this easy-to-make Roasted Veggie and Sweet Potato Bowl recipe! With just a few simple ingredients, you can create a nutritious and delicious meal that’s perfect for any occasion.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large yellow bell pepper, seeded and cubed
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: your choice of nuts or seeds for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper until coated.
3. Spread sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes or until tender.
4. In the same bowl, combine bell peppers, onion, garlic, and remaining 1 tablespoon olive oil. Toss to coat.
5. Spread vegetable mixture on a separate baking sheet and roast for an additional 15-20 minutes or until tender.
6. To assemble bowls, divide roasted sweet potatoes and vegetables between four bowls. Garnish with your choice of nuts or seeds, if desired.
Cooking Time: Approximately 45-50 minutes
Buffalo Cauliflower Sweet Potato Bowl
This recipe combines the flavors of buffalo chicken wings with roasted sweet potatoes and crispy cauliflower for a vegetarian twist on a classic dish. The spicy kick from hot sauce is balanced by the natural sweetness of the sweet potatoes, making this bowl a satisfying and flavorful meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 head of cauliflower, broken into florets
– 1/4 cup buffalo wing sauce (such as Frank’s RedHot)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: chopped cilantro, crumbled blue cheese, sliced green onions
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, toss cauliflower florets with remaining 1 tablespoon olive oil, buffalo wing sauce, salt, and pepper.
4. Spread cauliflower mixture on a baking sheet and roast for an additional 15-20 minutes or until crispy.
5. Assemble the bowls by placing roasted sweet potatoes and buffalo cauliflower on a plate. Add optional toppings as desired.
Cooking Time: 40-50 minutes
Mexican Street Corn Sweet Potato Bowl
Elevate your meal with this flavorful and nutritious bowl, featuring roasted sweet potatoes, creamy corn, and crispy cotija cheese.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup mayonnaise
– 1/2 cup frozen corn kernels
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled cotija cheese
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with mayonnaise, lime juice, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast sweet potatoes for 20-25 minutes or until tender.
4. In a pan, heat corn kernels over medium heat. Add a pinch of salt and stir occasionally until lightly toasted.
5. Assemble bowls by placing roasted sweet potatoes at the bottom, followed by toasted corn, crumbled cotija cheese, and a sprinkle of cilantro (if using).
Cooking Time: 25-30 minutes
Teriyaki Salmon Sweet Potato Bowl
A flavorful and nutritious bowl that combines the richness of salmon with the sweetness of sweet potatoes, all wrapped up in a sticky teriyaki sauce.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 large sweet potatoes
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– Salt and pepper, to taste
– Chopped green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place sweet potatoes on it.
3. Bake sweet potatoes for 45-50 minutes or until tender.
4. In a small saucepan, whisk together teriyaki sauce, soy sauce, brown sugar, and ginger.
5. Cook over medium heat, stirring constantly, until the sauce thickens (about 10 minutes).
6. Season salmon fillets with salt and pepper.
7. Grill or pan-sear salmon for 4-6 minutes per side or until cooked through.
8. Assemble bowls by placing sweet potatoes at the bottom, topped with grilled salmon, and drizzled with teriyaki sauce.
9. Garnish with green onions and sesame seeds.
Cooking Time: 60-70 minutes
Greek Salad Sweet Potato Bowl
A twist on traditional Greek salad, this recipe combines roasted sweet potatoes with tangy feta cheese, crunchy olives, and fresh parsley for a flavorful and nutritious bowl. Perfect as a side dish or main course.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp red wine vinegar (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Pierce sweet potatoes with a fork and roast for 45-50 minutes or until tender.
2. In a bowl, whisk together olive oil, salt, and pepper. Brush mixture onto roasted sweet potatoes.
3. Top each sweet potato with crumbled feta cheese, sliced olives, and chopped parsley.
4. Drizzle with red wine vinegar, if desired.
5. Serve warm.
Cooking Time: 45-50 minutes
Curried Chickpea Sweet Potato Bowl
This vibrant bowl combines the warmth of curry with the comfort of sweet potatoes and chickpeas, making for a satisfying and nutritious meal. Perfect as a quick lunch or dinner option.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, curry powder, and cumin to the skillet. Cook for an additional minute, stirring constantly.
5. Stir in chickpeas and cook for 2-3 minutes, or until heated through.
6. Serve sweet potatoes topped with curried chickpea mixture.
Cooking Time: 35-40 minutes
Pesto Chicken and Sweet Potato Bowl
Elevate your mealtime with this flavorful and nutritious bowl filled with tender chicken, roasted sweet potatoes, and vibrant pesto sauce. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup pesto sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, season chicken breast with salt and pepper. Grill or cook in a skillet for 5-7 minutes per side or until cooked through.
4. In a small bowl, mix pesto sauce with 1 tbsp olive oil.
5. To assemble the bowls, slice the roasted sweet potatoes and cooked chicken. Drizzle with the pesto sauce and garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Harissa-Spiced Sweet Potato Bowl
Elevate your meal with the warm, aromatic flavors of North African cuisine! This Harissa-spiced sweet potato bowl is a perfect blend of spices and sweetness.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup olive oil
– 2 tbsp harissa paste
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, harissa paste, cumin, smoked paprika, salt, and pepper until well coated.
3. Spread the sweet potato mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until sweet potatoes are tender and caramelized.
5. Garnish with fresh parsley or cilantro. Serve warm.
Cooking Time: 25-30 minutes
Korean BBQ Beef Sweet Potato Bowl
Savor the flavors of Korea with this hearty bowl, featuring tender beef, roasted sweet potatoes, and a tangy slaw made with kimchi. This recipe is perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 lb beef (such as flank steak or ribeye), sliced into thin strips
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 1 cup kimchi, chopped
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the beef and marinate for at least 30 minutes.
3. Roast sweet potatoes in the oven for 20-25 minutes, or until tender.
4. Grill the beef for 3-4 minutes per side, or until cooked to desired level of doneness.
5. Combine chopped kimchi with salt and pepper to taste. Serve over roasted sweet potatoes and grilled beef. Garnish with scallions if desired.
Cooking Time: 45-50 minutes
Maple Dijon Sweet Potato Bowl with Brussels Sprouts
A sweet and savory twist on traditional sweet potato bowls, this recipe combines the natural sweetness of sweet potatoes with the tanginess of maple syrup and dijon mustard. The earthy flavor of Brussels sprouts adds a delightful contrast to this hearty bowl.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup pure maple syrup
– 2 tbsp dijon mustard
– 1 pound Brussels sprouts, trimmed and halved
– Salt and pepper, to taste
– Optional: chopped fresh herbs (such as parsley or thyme) for garnish
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. Meanwhile, toss Brussels sprouts with salt, pepper, and 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes, or until caramelized.
4. In a small bowl, whisk together maple syrup and dijon mustard.
5. Slice cooked sweet potatoes in half lengthwise. Drizzle with the maple-dijon glaze and top with roasted Brussels sprouts.
Cooking Time: approximately 1 hour
Vegan Buddha Sweet Potato Bowl
Nourish your body and soul with this comforting vegan sweet potato bowl, perfect for a cozy night in or a quick lunch on-the-go. This recipe combines the natural sweetness of roasted sweet potatoes with the savory flavors of Asian-inspired ingredients.
Ingredients:
– 2 large sweet potatoes
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini)
– 1 cup cooked brown rice
– 1/4 cup chopped scallions
– Salt and pepper to taste
– Optional: toasted sesame seeds and sliced green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes in a large bowl with sesame oil, onion, and garlic for 45-50 minutes, or until tender.
3. Cook brown rice according to package instructions.
4. Sauté mushrooms in a separate pan with a little water until tender.
5. To assemble the bowls, place roasted sweet potato on a plate, top with cooked brown rice, sautéed mushrooms, and chopped scallions.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Chipotle Lime Shrimp Sweet Potato Bowl
A flavorful and nutritious bowl filled with chipotle lime shrimp, roasted sweet potatoes, and crispy cilantro. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 tablespoon chipotle peppers in adobo sauce
– 1 lime, juiced
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Optional: diced avocado, sour cream, or crumbled queso for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, heat chipotle peppers in adobo sauce over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until pink and cooked through.
4. Stir in lime juice and chopped cilantro.
5. Assemble the bowls by placing roasted sweet potatoes at the bottom, followed by the chipotle lime shrimp.
Cooking Time: 25-30 minutes
Fall Harvest Sweet Potato Bowl with Cranberries
Celebrate the flavors of fall with this warm and comforting sweet potato bowl, infused with the tartness of cranberries.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup brown sugar
– 1 tablespoon maple syrup
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup fresh or frozen cranberries
– 2 tablespoons plain Greek yogurt
– Chopped pecans or walnuts for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with brown sugar, maple syrup, cinnamon, and salt until evenly coated.
3. Spread sweet potato mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until tender, flipping halfway through.
5. In a small saucepan, warm cranberries over low heat with a splash of water until plump and fragrant.
6. Serve roasted sweet potatoes in bowls, topped with warmed cranberries and dollop of Greek yogurt. Garnish with chopped nuts, if desired.
Cooking Time: 20-25 minutes
Breakfast Sweet Potato Bowl with Eggs and Avocado
Start your day off right with this nutritious breakfast bowl, combining the natural sweetness of sweet potatoes with the creaminess of avocado and the richness of eggs.
Ingredients:
– 1 large sweet potato
– 2 eggs
– 1 ripe avocado, diced
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and poke some holes in the sweet potato, then bake for 45-50 minutes, or until soft.
3. Meanwhile, fry the eggs in a non-stick pan with a pinch of salt and pepper to taste.
4. Once the sweet potato is cooked, slice it in half lengthwise and top with diced avocado, fried eggs, and a sprinkle of salt and pepper to taste.
5. Garnish with chopped fresh herbs, if desired.
Cooking Time: 55-60 minutes
Enjoy your delicious breakfast sweet potato bowl!
Summary
Get ready to swoon over these 18 mouthwatering sweet potato bowl recipes! From classic BBQ chicken to Mediterranean tzatziki, spicy black beans, and Thai peanut curry, there’s something for every taste bud. These nutritious bowls are perfect for a quick lunch or dinner, and can be customized with your favorite toppings. Whether you’re in the mood for protein-packed chicken, fish, or tofu, or craving something hearty and filling like roasted veggies or Korean BBQ beef, these sweet potato bowls have got you covered.
