Autumn Roasted Sweet Potato & Black Bean Taco Bowl with Charred Cabbage and Lime‑Yogurt Crema
Hearty vegetarian taco bowl with roasted sweet potato, black beans, charred cabbage and a tangy lime-yogurt crema.
Best for High-fiber vegetarian lunch with resistant-starch option
This autumnal taco bowl balances sweet, smoky and bright flavors while delivering legume fibre and colorful veg for real satiety. Roasting the sweet potato builds caramelized flavor; charred cabbage adds crisp, bitter contrast; black beans boost fiber and protein. Make ahead: roast and chill the sweet potato to increase resistant starch for an extra gut-friendly boost.
Ingredients
- 600 g Sweet potato , peeled and cut into 2 cm cubes
- 400 g canned black beans , canned, drained and rinsed
- 300 g red cabbage , trimmed and thinly sliced
- 30 ml olive oil , divided (for roasting and frying)
- 4 g ground cumin
- 4 g smoked paprika
- 3 g chili powder
- 6 g fine sea salt , divided
- 1 g black pepper
- 120 g plain Greek yogurt , for lime-yogurt crema
- 2 Lime , juiced (about 30–40 ml total); 1 lime reserved for wedges
- 1 garlic cloves , clove, minced (for crema)
- 15 g fresh cilantro , roughly chopped, for garnish
- 1 avocado , ripe, sliced (optional) (optional – can be omitted)
- 30 g toasted pumpkin seeds , for crunch (optional) (optional – can be omitted)
- 240 g cooked , optional base (cooled rice increases resistant starch) (optional – can be omitted)
- 80 g red onion , thinly sliced for quick pickle (optional) (optional – can be omitted)
- 30 ml Apple cider vinegar , for quick pickling (optional) (optional – can be omitted)
Instructions
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1
Preheat the oven to 220°C (425°F). Toss the sweet potato cubes with half the olive oil, 3 g ground cumin, 4 g smoked paprika, 3 g chili powder, 4 g salt and 0.5 g black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.
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2
Roast the sweet potato in the preheated oven until caramelized at the edges and tender when pierced, 25–28 minutes, turning once halfway through.
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3
While the sweet potato roasts, heat a large heavy skillet over medium-high, add the remaining olive oil and a pinch of salt. Add the sliced red cabbage in an even layer and cook, stirring or tossing occasionally, until edges are darkened and cabbage is tender-crisp, 4–6 minutes. Remove to a bowl and keep warm.
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4
Warm the black beans in a small saucepan over medium heat with the remaining 1 g ground cumin, a splash (1–2 tbsp) water, a squeeze of 1 lime and 1 g salt; simmer gently until heated through, about 5–7 minutes, then mash about 1/4 of the beans with the back of a spoon for a creamier texture.
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5
Make the lime-yogurt crema: whisk together Greek yogurt, juice of 1 lime, minced garlic, 2–4 tbsp water to loosen, and a pinch of salt and pepper to taste; refrigerate until assembly.
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6
If using quick-pickled red onion: place sliced onion in a small bowl, add apple cider vinegar and a pinch of salt, stir and let sit at least 10 minutes while the rest cooks (longer for milder flavor).
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7
Assemble bowls: divide cooked cooled brown rice (if using) between bowls, then arrange roasted sweet potato, charred cabbage and warmed black beans. Add sliced avocado and pickled onion if using. Drizzle with lime-yogurt crema, scatter chopped cilantro and toasted pepitas, and finish with a lime wedge.
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8
Make-ahead tip: to boost resistant starch (gut-friendly fiber), roast sweet potato ahead and chill in the refrigerator for at least 4 hours or overnight before reheating gently for bowls—cooled then reheated potatoes retain more resistant starch.