BBQ Sweet Potato Taco Bowls with Crispy Tortilla Chips
Vibrant, customizable grain bowls built on roasted sweet potato seasoned with smoky BBQ spices, paired with charred corn, black beans, and crispy tortilla chips. Topped with creamy tahini-coconut yoghurt and fresh herbs, this vegetarian meal celebrates bold flavors and satisfying textures. Ideal for meal prep, weeknight dinners, or lunch boxes. This version combines roasting and pan-frying techniques for depth, with make-ahead components that assemble in minutes.
Ingredients
- 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
- 1 large sweet potato, cubed
- 4 mini tortillas, triangles
- ¾ cups quinoa or rice
- 1 tin black beans, drained
- 1 spring onion green onions, thinly sliced
- ½ lime lime, juiced
- 1 tbsp mint, parsley or coriander, freshly chopped(optional)
- 1 corn cob corn cob, kernels removed
- 1 small red pepper, small dice
- olive oil
- lime wedges(optional)
- pink pickles(optional)
- salad leaves(optional)
- ⅓ cups coconut yoghurtgreek yoghurt1:1dairy
removes vegan tag, adds creaminess
- 1 tbsp tahini
Instructions
- 1
Preheat oven to 160 Fan/350°F and line two baking trays with parchment.
- 2
Mix light brown sugar, chilli powder, hot smoked paprika, onion powder, garlic granules, salt, and black pepper to make BBQ seasoning.
- 3
Cube sweet potato, coat with olive oil and 1 tbsp BBQ seasoning, spread on first tray and roast until cooked through.
- 4
Cut tortillas into triangles, toss with remaining seasoning and oil, spread on second tray and bake until crisp and golden.
- 5
Cook quinoa or rice by packet instructions.
- 6
Toss black beans with sliced green onions, lime juice, chopped herbs, and 1/4 tsp BBQ seasoning.
- 7
Pan-fry corn kernels with oil and salt until charred and popping.
- 8
Whisk tahini with coconut yoghurt, salt, and pepper until smooth.
- 9
Layer salad leaves, grains, roasted sweet potato, black beans, charred corn, red pepper, and tortilla chips in bowls.
- 10
Top with tahini yoghurt, lime wedges, fresh herbs, and pink pickles.
Tips
Roast sweet potato and tortilla chips simultaneously on separate racks for efficiency; stagger timing so chips finish last for maximum crispness.
Assemble bowls without salad leaves if meal-prepping; store components separately and add greens just before eating to prevent wilting.
Char corn in a screaming-hot pan with minimal oil for deep color and popping kernels; listen for the sizzle as an auditory cue.
Good to Know
Keep assembled bowls in sealed container in fridge up to 2 days. Store tortilla chips, grains, and dressed beans separately from salad to maintain texture and prevent wilting.
Prepare BBQ seasoning, roast sweet potato, cook grains, pan-fry corn, and make tahini dressing up to 3 days ahead. Assemble within 2 hours of serving.
Serve at room temperature or chilled. Provide lime wedges, extra herbs, and pink pickles on the side for customization.
Common Mistakes
Do not overlap tortilla chips during baking to avoid steaming instead of crisping.
Do not mix salad leaves into storage containers to avoid wilting; add fresh when serving.
Do not skimp on BBQ seasoning when coating sweet potato; use full amount for depth.
Substitutions
Dairy-Free Swaps
Vegan Options
richer, less tangy
General Alternatives
fresher note
FAQ
Can I make these bowls ahead for meal prep?
Yes. Prepare all components separately and store in containers for up to 3 days. Assemble within 2 hours of eating and keep salad leaves separate until serving to maintain crunch and prevent wilting.
What if I don't have coconut yoghurt?
Use Greek yoghurt, sour cream, or cashew cream in equal measure. Greek yoghurt adds tanginess; sour cream offers richness; cashew cream maintains creaminess for vegan diets.
How long do roasted sweet potatoes and tortilla chips stay crispy?
Both keep up to 4 days in airtight containers. Refresh tortilla chips in a 160C oven for 5 minutes to restore crispness. Reheat sweet potato if desired but best served at room temperature.