Looking for a hearty, nutritious, and flavor-packed vegan meal? This Vegan Sweet Potato Taco Bowl with TVP “Beef” is an absolute must-try! It’s packed with tender roasted sweet potatoes, savory textured vegetable protein (TVP) “beef,” and a variety of fresh toppings, making it both satisfying and healthy. Whether you’re new to vegan cooking or a seasoned plant-based eater, this dish will surely hit the spot.
For all you TVP fans, check out my full collection of Textured Vegetable Protein recipes here.
What is a Sweet Potato Taco Bowl?
A Sweet Potato Taco Bowl is a delicious, customizable meal featuring sweet potatoes as the base instead of traditional tortillas. It’s packed with all your favorite taco fillings, such as vegan “beef,” lettuce, guacamole, salsa, and other tasty toppings, making it a healthy and hearty bowl of goodness.
Why Choose Vegan Ingredients?
Going vegan is more than just a diet; it’s a lifestyle that benefits the planet, animals, and your health. Vegan meals can still be rich in flavor, texture, and nutrients. This recipe uses TVP (textured vegetable protein), a great meat substitute, and packs the bowl with fiber-rich sweet potatoes and healthy fats from guacamole.
Key Ingredients Overview
Sweet Potatoes
Sweet potatoes add a natural sweetness and provide a filling, nutrient-dense base for this taco bowl. They’re rich in fiber, vitamins A and C, and antioxidants.
Health Benefits of Sweet Potatoes
Sweet potatoes are a nutritional powerhouse! They are loaded with vitamins A and C, fiber, and antioxidants. These vibrant tubers not only add natural sweetness to your dish, but they also contribute to better digestion, skin health, and immune support. Their slightly caramelized taste when roasted pairs perfectly with the savory TVP “beef.”
Vegan Mexican Ground “Beef” (TVP)
TVP, or textured vegetable protein, is a plant-based protein source made from soy flour. When hydrated with vegetable broth and seasoned with spices, it mimics the texture of ground beef without the animal products.
Toppings & Lettuce
A fresh, crispy mix of chopped iceberg lettuce, grated vegan mozzarella, guacamole, salsa, and hot sauce brings brightness and flavor to the taco bowl.
Ingredients & Substitutions
- Sweet Potatoes: If sweet potatoes aren’t available, you can substitute with regular potatoes or butternut squash for a similar texture and flavor.
- TVP: If you can’t find TVP, tofu crumbles or tempeh can be used as an alternative for the vegan “beef.”
- Guacamole: Store-bought or homemade works well here. If you’re out of avocado, hummus can make for a creamy, flavorful topping.
- Iceberg Lettuce: Romaine or mixed greens can be used instead for more variety and nutrition.
- Vegan Mozzarella: Swap with nutritional yeast for a cheesy flavor if you prefer a lower-fat option.
- Salsa & Hot Sauce: Choose your favorite varieties, but any tomato-based salsa or hot sauce works great in this recipe.
Helpful Tools to Make This Sweet Potato Taco Bowl Vegan with TVP Beef Recipe
- Baking Sheet: For roasting the sweet potatoes.
- Parchment Paper: To ensure the sweet potatoes don’t stick.
- Non-stick Pan: For cooking the TVP “beef.”
- Mixing Bowls: For combining and tossing the ingredients.
- Wooden Spoon: To stir the TVP mixture while cooking.
How to Make Vegan Sweet Potato Taco Bowl
Preparing the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Cut the sweet potatoes into bite-sized cubes and place them on a parchment-lined baking sheet.
- Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together to coat the sweet potatoes evenly.
- Roast in the oven for 15 minutes, flip the pieces, and continue baking for another 15-20 minutes until the sweet potatoes are tender and golden.
Making the Vegan “Beef”
- In a non-stick pan (with the heat off), combine dry TVP, vegetable broth, tomato paste, dark soy sauce, chili powder, onion powder, garlic powder, and smoked paprika.
- Stir and let the mixture sit for 5 minutes to allow the TVP to absorb the liquid and rehydrate.
- Turn the heat to medium and add olive oil. Cook the mixture for 5-8 minutes until lightly browned, stirring occasionally. Season with salt and pepper to taste.
Assembling the Bowl
- In your bowl, start with a base of roasted sweet potatoes.
- Add the cooked TVP “beef” on top.
- Layer with chopped lettuce, grated vegan mozzarella, guacamole, salsa, and a drizzle of hot sauce.
- Enjoy this delicious, filling taco bowl!
Tips & Tricks
- Make Ahead: You can roast the sweet potatoes and cook the TVP ahead of time for easy assembly throughout the week.
- Texture is Key: Don’t skip roasting the sweet potatoes—they provide a nice crispy contrast to the soft TVP.
- Spice it Up: Add more chili powder or hot sauce for an extra spicy kick if you love heat!
FAQs
Yes! You can substitute TVP with crumbled tofu, tempeh, or cooked lentils for different textures and flavors.
Absolutely. While sweet potatoes add a nice sweetness, you can use regular potatoes or even butternut squash as a substitute.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The components can be reheated and assembled when ready to eat.
Sweet Potato Taco Bowl Vegan with TVP beef
Ingredients
Sweet Potatoes
- 1 large sweet potato or 2 small (enough for 4 people)
- 1-2 tbsp extra virgin olive oil
- 1 tbsp taco seasoning see notes
Vegan Mexican Ground "Beef"
- 1 cup TVP (textured vegetable protein)
- 1 cup vegetable broth or water
- 1 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 tbsp dark soy sauce
- 1-2 tbsp taco seasoning see notes
- salt and pepper to taste
Toppings and lettuce
- guacamole
- ½ head iceburg lettuce, chopped or romaine
- ¼-½ cup grated vegan mozarella
- ½ cup salsa I like chipotle salsa for this
- hot sauce
Instructions
Sweet Potatoes
- Start by pre-heating the oven to 400 degrees and lining a large baking sheet with parchment paper.
- Cut the sweet potatoes into smaller bite-sized cubes, and add onto the baking sheet with parchment paper.
- Drizzle with olive oil, and taco seasoning. Toss with your hands to combine. (or mix them in a bowl ahead then add to the baking sheet)
- Roast the sweet potatoes in the oven for 15 mins, flip then keep baking for another 15-20 mins or until fork tender.
Vegan "Beef"
- Add dry TVP, broth (or water), soy sauce, tomato paste, and taco seasoning directly into a non-stick pan. The heat should be off at this point.
- Give the mixture a stir with a wooden spoon, and leave it for 5 mins to re-hydrate the TVP.
- Turn the pan onto medium heat, add olive oil and cook for about 5-8 minutes or until lightly browned. Season with salt and pepper to taste.
Bowl Assembly
- Assembly your bowls by adding the cooked "beef", sweet potatoes, chopped lettuce, shredded vegan cheese, salsa, hot sauce and guacamole.
- Toss the salad when you are ready to eat, and enjoy! This is also delicious with a side of tortilla chips or with a few tortilla chips crumbled on top.
Notes
- 1 tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- salt & pepper to taste
Nutrition
Conclusion: Sweet Potato Taco Bowl
This Sweet Potato Taco Bowl with TVP “beef” is a delightful, nutritious option for anyone looking to enjoy a plant-based meal that’s full of flavor. Whether you’re making it for meal prep or as a quick dinner, this recipe is sure to please your taste buds while keeping you satisfied. Don’t forget to customize it with your favorite toppings for the perfect taco experience!
Excellent healthy recipe!! Starting my year off with your delicious recipes and thank you for always sharing the best!!
Thanks so much Jordan, so happy you enjoyed it and I will keep putting out new recipes every week so please come back and check them out 😊
Loved it! 😍
Thank you so much! So happy you loved it
Healthy and delicious I made mine into a bowl and actually made my husband and kids burritos 🌯 so fantastic
Thank you so much and sooo smart to make them into burritos! My husband always would rather a wrap than a bowl haha!