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southwest sweet potato bowls

Southwest Sweet Potato Bowls

Liz Olberding @ Up North Nosh
Served over rice and packed with sweet potato, black beans and corn, then tossed with a fresh and tangy chili lime dressing, these Southwest Sweet Potato Bowls will keep you nice and full for hours. They are delicious served hot and fresh or can easily be made ahead of time to save time on busy week nights.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4 people
Calories 647 kcal


  • 1 large bowl
  • 1 cookie sheet or roasting pan


Sweet Potato Mixture

  • 1 c red onion diced
  • 2 c sweet potato heaping cups, diced
  • 2 T olive oil
  • 1/2 t cumin
  • 1/4 t salt
  • 1/4 t pepper
  • 1 can corn drained
  • 1 can black beans rinsed and drained
  • 1 c pico de gallo

Chili Lime Dressing

  • 2 T olive oil
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cumin
  • 1/4 t paprika
  • 1/4 t garlic powder
  • 1 t chili lime seasoning
  • 1 T lime juice (juice half a lime)
  • 4 c brown rice cooked


  • Preheat oven to 400 degrees,
  • Start by peeling and dicing the sweet potato up into pieces approx 1" in size. . You will need one large (or two smaller potatoes) to get to 2 heaping cups.
  • Chop the red onion. You will want 1 cup.
  • In a large bowl, combine the sweet potato and onion. Add 2T of olive oil, 1/4 t cumin, 1/4t salt and 1/4t of pepper. Toss until everything is evenly coated.
  • Transfer onto a sheet pan and roast at 400 degrees for 20-25 minutes or until the potato is tender.
  • Meanwhile, using the same bowl, mix the dressing first. Combine 2T olive oil, 1/2t salt, 1/4t pepper, 1/2t cumin, 1/4t paprika, 1/4t garlic powder, 1t chili lime seasoning and the juice of 1/2 a lime (approx 1T). Wisk together to combine.
  • Next, add into the bowl, 1 can of corn (drained), 1 can of black beans (rinsed and drained) and 1 cup of pico de gallo, Mix to combine everything with the chili lime dressing.
  • Set the bowl aside and make the brown rice. You will want 4 cups of cooked rice.
  • Pull the potatoes and onions out of the oven and add them to the bowl with the bean and dressing mixture. Give everything a really good stir to make sure its all combined.
  • To serve, scoop 1 cup of rice into each bowl. Top with a heaping cup of the sweet potato mixture. This recipe makes 4 servings.
  • Optional: topped with chopped cilantro as a garnish


Store leftovers in an air tight container in refrigerator for up to 5 days.


Serving: 2cupsCalories: 647kcalCarbohydrates: 110gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 875mgPotassium: 743mgFiber: 12gSugar: 15gVitamin A: 9991IUVitamin C: 15mgCalcium: 54mgIron: 3mg
Keyword buddah bowls, rice bowls, sweet potato
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