These vegan BBQ Sweet Potato Taco Bowls are wholesome, delicious and vibrant packed with protein, vegetables and a creamy tahini yoghurt dressing. Make these buddha bowls with minimal prep time and maximum flavour.
I just love a good taco bowl and after my delicious Taco Black Bean Salad, I wanted to make another one before the summer is officially over and here it is. This one is warming thanks to the homemade BBQ spices, golden baked sweet potato cubes and the delicious charred corn.
Why will I love these taco bowls?
These warming salad bowls are packed with deliciousness, they are:
Wholesome, vibrant and tasty
Filled with plant-based wholefood ingredients
Packed with protein thanks to the black beans
High in fibre thanks to sweet potatoes, quinoa and other vegetables
Flavoured with a homemade BBQ spice rub
Served with a cooling tahini yoghurt dressing
Naturally vegan, gluten-free, nut-free and healthy
Easy to make and great for meal prep
If you already love the sound and look of these taco bowls, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is divided into three components: the BBQ seasoning; the salad bowls and the tahini dressing.
Let’s start with the BBQ seasoning:
Light brown sugar: for sweetness. You could also use coconut sugar but light brown brings through the classic BBQ flavour.
Spiced blend: chilli powder, hot smoked paprika, onion powder, garlic granules, salt and pepper come together for a fiery, smoky and delicious flavour.
As for the bowls:
Sweet potato: cube these and then toss with the BBQ seasoning and olive oil before roasting until tender and soft.
Mini tortillas: you can use any tortillas here, I used ones made from corn which are fully gluten-free. you can also use regular-sized wraps, and you’ll only need two of them. Cut up into triangles before tossing with some BBQ seasoning and baking till super crispy and golden.
Quinoa or rice: as the wholegrain base for the bowls.
Black beans: I love black beans as they are versatile, packed with protein and fibre and work so well with BBQ flavours. You can use other beans, chickpeas or legumes here, if needed.
Spring onion: or scallions or use red onion, chopped small.
Lime: for zing and freshness or you can use lemon.
Fresh chopped herbs: you can use a variety of herbs for these bowls, and I like mint, parsley or coriander for their flavours.
Corn: when in season, I like to use fresh corn kernels or cobs, but you can use tinned sweetcorn too. Make sure you pat the tinned sweetcorn dry first before adding to a pan to lightly char.
Red pepper: for crunch and colour. You can use any colour of bell pepper.
Toppings: I like to serve these delicious salad taco bowls with some lime wedges, homemade pink pickles and salad.
For the dressing, we only need 3 ingredients:
Tahini: the smooth, runny kind is best here and the better the quality, the better the overall flavour. My favourites tahini is from Belazu but also look in the world cuisine supermarket aisles as they have amazing tahini, too.
Coconut yoghurt: natural, unsweetened thick yoghurt is best for this dressing and I use the Cocos Organic one.
Lime: for a refreshing zing and feel free to swap for lemon juice.
How do I make these bowls?
These bowls come together with very little effort:
Stir together all the spices for the BBQ seasoning: and leave in a bowl. You can save extras for 2 months in a sealed container.
Chop the sweet potato into cubes and toss with the BBQ seasoning: and bake till golden and soft but sticky (about 30-45 minutes).
Chop the tortillas intro triangles and toss with the seasoning: and bake for 10 minutes till golden and crisp.
Cook the quinoa and chop up the vegetables: as desired.
Stir together the black beans, lime, spring onion and herbs: and leave to one side.
Add the corn to a pan and allow to char: with a splash of olive oil.
Stir together the ingredients for the dressing: till smooth and creamy.
Assemble the bowls with all the components: topping with the dressing, some lime wedges and pink pickles.
How long will they last?
Once plated up, it is best to eat these BBQ Sweet Potato Taco Bowls straight away as the salad leaves will wilt and the tortilla chips will soften once they are wet. You can prepare all the components 2-3 days beforehand and keep separately before tossing together into a lunch or for a speedy dinner.
Can I swap any ingredients?
Yes these bowls are really versatile and so you can swap and change based on what you have in the kitchen:
Black beans: use chickpeas, cannellini beans or lentils.
Sweet potatoes: swap for roasted pumpkin, squash or regular potato.
Red pepper: use any coloured bell pepper or use cucumber or tomatoes.
Quinoa or rice: you can use any grain like bulgur wheat, couscous or buckwheat.
Are these gluten-free and nut-free?
Yes these bowls are gluten-free and nut-free, made as per the recipe below.
I love these taco bowls, what else can I make?
I hope you will love these BBQ Sweet Potato Taco Bowls and for more ideas, how about my:
These vegan BBQ Sweet Potato Taco Bowls are wholesome, delicious and vibrant packed with protein, vegetables and a creamy tahini yoghurt dressing.
For the BBQ Seasoning:
2 tbsp light brown sugar
1 tsp chilli powder
1 tsp hot smoked paprika
1 tsp onion powder
1 tsp garlic granules
½ tsp salt
½ tsp black pepper
For the Bowls:
1 large sweet potato (450g)
4 mini tortillas
150g quinoa or rice
1 tin black beans, drained (240g drained weight)
1 spring onion, thinly sliced
½ lime, juiced
1 tbsp freshly chopped mint, parsley or coriander
1 corn cob
1 red pepper, small dice
Lime wedges, pink pickles, salad leaves
For the Tahini Yoghurt:
100g coconut yoghurt
1 tbsp tahini
½ lime, juiced
Preheat the oven to 160Fan/180*C and line two baking trays with parchment paper.
Make the BBQ seasoning: stir together all the ingredients.
Chop the ends off the sweet potato and wash the skin. Chop into 1-cm cubes and add to a large mixing bowl. Add in 1 tbsp olive oil and 1 tbsp of the BBQ seasoning and toss well. Transfer to the baking tray and roast for 30-45 minutes, until cooked through.
Do not wash out the mixing bowl. Chop or cut the tortillas into triangles and add to this bowl and toss well. Transfer to a second baking tray, making sure they do not overlap too much, and bake for 10 minutes or until crisping and golden.
Cook the quinoa or rice according to packet instructions.
To a small bowl, add the black beans, spring onion, lime juice and chopped herbs with ¼ tsp BBQ seasoning and toss well.
Chop the corn kernels off the cob and add to a small frying pan with a splash of oil and salt. Fry off for 5-10 minutes, until charring and starting to pop.
Make the tahini yoghurt by stirring together the ingredients with some salt and pepper till smooth.
To assemble the bowls: divide some salad leaves between 4 bowls. Top with the quinoa/ or rice, sweet potatoes, black beans, charred corn, red pepper cubes, tortilla chips and a spoon of the yoghurt. Garnish with extra lime, herbs and pink pickles.
Enjoy straight away or keep for 1-2 days in a sealed container in the fridge (best kept without the salad leaves as these will wilt).
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I look forward to hearing what you think of these BBQ Sweet Potato Taco Bowls so please let me know in the comments below and leave a star review above. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!