Chili Lime Sweet Potato Taco Bowls with Chipotle Ranch.

These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!

My favorite kind of monday meal! 

Or let’s just say, a taco bowl meal any day of the week is what I want to eat.

Taco bowl, burrito bowl, whatever you want to call it! See, I have made burrito bowls before – these caramel chipotle sweet potato burrito bowls are pretty darn good. I usually serve them with quinoa!

This is another hack on the taco bowl. Chili lime spiced sweet potatoes – I like to use tajin – and all finished off with a chipotle ranch.

Oh my WORD.

The chipotle ranch is drinkable. It’s true, it’s true. You will absolutely love it. 

My favorite thing about bowls like this is that you can make them HOWEVER YOU WANT. Yes, mine always seem to get out of control with loads of toppings. I can’t help it!

I want salsa or pico but also pickled onions and avocado or guac and definitely cheese. The toppings are the best part.

OH and crushed tortilla chips OF COURSE. 

Bowls like this are ridiculously filling too. You can make them as large or as small as you want. My base for these are the chili lime sweet potatoes and black beans. I also like to add in some rice if I have it, as burrito-ish as that may make the bowl. 

I roast the sweet potatoes and it’s something you could easily do ahead of time. You can also even grill them if you wish, now that the weather is getting warmer. While the potatoes cook, I get everything else together. It’s pretty simple – DON’T be intimidated by the ingredient list!

First, I’m giving you the entire chipotle ranch recipe below, which you can make days ahead of time. I’m also listing out a bunch of different toppings you can use. Not every single thing in the list is a necessity – it all depends on what you want to put in your bowls. 

Regardless, take the cooking time of the sweet potatoes to get everything together! 

Speaking of the chipotle ranch!

This ranch is my favorite ranch dressing with some chipotle peppers and adobo sauce mixed in. Make it ahead of time, store it in the fridge. You will loooooove it. It’s also great for dipping, using on salads (bbq chicken salad, anyone?) or anything your little heart desires. 

The bowl is also a great thing to toss together for lunch, because it can all be made ahead of time. You can even serve it over greens or a salad too. Eddie does that sometimes when he packs up his lunches for the week – put everything over a bed of spinach! It adds crunch too. 

Plus, sometimes bowls like this are even good cold. While I will always probably warm mine up, I don’t mind a bite or two from the fridge cold. Especially when said chips are involved… 

My gosh how I adore a meal like this!

Sweet Potato Taco Bowls

Chili Lime Sweet Potato Taco Bowls

Yield: 2 to 4, depending on how big you want your bowls!

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!

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5 from 24 votes

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Ingredients

taco bowls

• 2 medium sweet potatoes, peeled and chopped
• olive oil for drizzling or spraying
• 1 tablespoon tajin, or chili lime seasoning
• 1 can black beans, drained and rinsed
• 1 cup cooked jasmine or basmati rice
• 1 avocado, sliced
• ½ cup corn
• quick pico, for topping
• crumbled cotija cheese, for topping
• pickled onions, for topping
• tortilla chips, for serving

chipotle ranch

• 1 cup plain greek yogurt or sour cream
• ½ cup mayonnaise
• ½ cup milk
• 1 chipotle pepper in adobo sauce, diced
• 1 1/2 tablespoons adobo sauce from the can of chipotles
• 3 tablespoons fresh chives or 1 tablespoon dried chives
• 2 tablespoons fresh dill or 2 teaspoons dried dill weed
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon smoked paprika

Instructions 

• Preheat the oven to 425 degrees F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil (or spray with olive oil spray. Season all over with tajin and toss well.
• Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.
• While the sweet potatoes cook, get everything else ready! Make the chipotle ranch below (this can be made a day or two ahead of time), drain and rinse the black beans, cook the rice (or use minute rice). You can throw the black beans and rice in a bowl to start.
• When the sweet potatoes are done, throw them in the bowls. Top with the avocado, corn and anything else you wish: salsa or a quick pico de gallo, the cotija cheese, pickled onions and the chipotle ranch. Serve with tortilla chips!

chipotle ranch

• Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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Perfect any day of the week!