Spiced Vegan Taco Bowl with Lime-Cilantro Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant vegan taco bowl featuring smoky spiced black beans, roasted sweet potatoes, and zesty lime-cilantro rice topped with fresh avocado. This mexican-inspired vegan (vegan) ready in about 45 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 1/2 tsp, divided salt
• 1 can (15 oz), drained and rinsed black beans
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 3 tbsp, fresh squeezed lime juice
• 1/4 cup chopped cilantro
• 1 medium, sliced avocado
• 1/4 small, finely diced red onion
• 1 small, seeded and minced (optional) jalapeño

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While sweet potatoes roast, rinse 1 cup long-grain white rice under cold water until water runs clear. Combine rice with 2 cups vegetable broth and 1/2 tsp salt in a medium pot. Bring to a boil, then cover and reduce heat to low. Cook for 18 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
3. Step 3: Stir 3 tbsp fresh lime juice and 1/4 cup chopped cilantro into the cooked rice. Keep covered to stay warm.
4. Step 4: In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1/4 small finely diced red onion and 1 small minced jalapeño (optional), cooking for 2 minutes until softened. Add 1 can (15 oz) drained and rinsed black beans and 1/2 tsp salt. Cook for 5 minutes until beans are heated through and fragrant.
5. Step 5: To assemble, divide lime-cilantro rice between four bowls. Top each bowl with roasted sweet potatoes, spiced black beans, and sliced avocado. Serve immediately.