A budget-friendly, flavorful meal perfect for a weeknight! Try this bowl after a long day for a warming, healthy recovery meal.

Sweet Potato Taco Bowls [Vegan]



  • 2 small sweet potatoes, washed, scrubbed, peeled & chopped into bite-sized pieces
  • 1 tablespoon of olive oil
  • A sprinkle each of salt, pepper, garlic powder, onion powder, dried dill, parsley, and paprika
  • 1 medium head of broccoli, washed, de-stemmed & chopped into bite-sized pieces
  • 2 cups mushrooms, washed and sliced
  • 1 cup Vegan beef crumbles
  • 2 tablespoons of tomato paste mixed into 1 tablespoon of water
  • 1/4 teaspoon each salt, pepper, chili powder, garlic powder, onion powder, paprika, coriander, and cumin mixed up
  • A pinch of cayenne
  • Chips
  • Guacamole
  • Salsa


  1. Preheat the oven to 350°F and prep your sweet potato.
  2. Once it’s ready, roast it in the oven for 30 minutes.
  3. While it’s cooking, start prepping your other veggies.
  4. Chop the broccoli and add it to a medium pot, cover with water, bring to a boil and simmer for 1 minute and drain.
  5. Put a frying pan on medium heat, add a touch of oil and sautée the sliced mushrooms.
  6. Add the beef crumbles as the mushrooms start to soften.
  7. Mix together the tomato paste, water, cayenne, and spice mix.
  8. Once the potatoes are cooked, portion them out between two bowls, add the broccoli and mushroom mixture. Serve it with chips, guacamole, and salsa.