Looking for a delicious, high-protein vegan meal that’s perfect for meal prep? This Sweet Potato Taco Bowl combines roasted sweet potatoes, flavorful TVP “beef,” and fresh toppings for a satisfying and nutritious dish. Whether you’re vegan or just want to switch things up, this recipe is a must-try!
You can also find a collection of all my delicious vegan meal prep recipes here.
Why You’ll Love This Sweet Potato Taco Bowl
- Protein-Packed: TVP provides a great plant-based protein source.
- Meal Prep Friendly: Make ahead and enjoy throughout the week.
- Bold & Spicy: The taco seasoning brings everything to life.
- Gluten-Free & Dairy-Free: Completely plant-based and allergy-friendly.
Ingredients & Substitutions
Sweet Potatoes
- Naturally sweet and full of fiber, they add a delicious caramelized flavor when roasted.
- Substitute: Butternut squash or regular potatoes.
Vegan Mexican Ground “Beef” (TVP)
- TVP (textured vegetable protein) is a high-protein meat substitute that soaks up flavors beautifully.
- Substitute: Lentils, tofu crumbles, or black beans.
Toppings & Lettuce
- Guacamole: Adds creaminess and healthy fats.
- Lettuce: Iceberg or romaine for crunch.
- Salsa: Chipotle salsa adds a smoky kick.
- Vegan Mozzarella: Adds cheesy goodness.
- Hot Sauce: Adjust to your spice preference.
Helpful Tools
- Baking Sheet: For roasting sweet potatoes.
- Parchment Paper: Prevents sticking and makes cleanup easy.
- Sharp Knife: For chopping veggies.
- Non-Stick Pan: To cook the TVP “beef.”
- Meal Prep Containers: Keeps everything fresh for meal prep.
How to Make This Recipe
Sweet Potatoes
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut sweet potatoes into bite-sized cubes and spread on the sheet.
- Drizzle with olive oil and taco seasoning, tossing to coat.
- Roast for 15 minutes, flip, then roast for another 15-20 minutes until fork-tender.
Vegan “Beef”
- Add dry TVP, broth (or water), soy sauce, tomato paste, and taco seasoning into a pan with the heat off.
- Stir and let sit for 5 minutes to rehydrate.
- Turn heat to medium, add olive oil, and cook for 5-8 minutes until browned.
- Season with salt and pepper as needed.
Bowl Assembly
- Add TVP “beef,” roasted sweet potatoes, chopped lettuce, and shredded vegan cheese to meal prep containers.
- Keep salsa, guacamole, and hot sauce separate until ready to serve.
- Toss before eating and enjoy!
Tips & Tricks
- Customize Your Spice: Adjust taco seasoning to your taste.
- Extra Crunch: Add crushed tortilla chips on top.
- Storage: Keep in airtight containers in the fridge for up to 4 days.
- Make it a Wrap: Use as a taco filling for a handheld option.
Taco Bowl FAQs
Great plant-based alternatives:
- 1 cup cooked lentils
- 1 can black beans (drained)
- Crumbled extra-firm tofu
Food safety guidelines:
- Fridge: 4 days in airtight containers
- Reheat: 2 mins microwave or 5 mins stovetop
- Add splash of water when reheating
Essential checks:
- Gluten-free tamari sauce
- Verified taco seasoning
- Check all packaged ingredients
Heat boosters:
- 1-2 diced jalapeños
- ½ tsp cayenne pepper
- Hot sauce to taste
- Spicy salsa topping
Perfect pairings:
- Lime wedges
- Diced avocado
- Crushed tortilla chips
- Cilantro lime rice
Sweet Potato Taco Bowl Vegan with TVP Beef Meal Prep
This Sweet Potato Taco Bowl features roasted sweet potatoes, spiced TVP "beef," crisp lettuce, guacamole, salsa, and vegan cheese for a delicious and satisfying plant-based meal.
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 optional
- 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
- ½ cup salsa I like chipotle salsa for this
- ¼-½ cup grated vegan mozarella
- 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 if needed.
Bowl Assembly
- Assembly your bowls by adding the cooked "beef", sweet potatoes, chopped lettuce, and shredded vegan cheese into 4 separate meal prep containers.
- Keep the salsa, guacamole and hot sauce to the side until you are ready to serve.
- 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
If you don’t have taco seasoning use these spices listed below:
- 1 tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- salt & pepper to taste
Nutrition
Serving: 400g | Calories: 625kcal | Carbohydrates: 75g | Protein: 28g | Fat: 20g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 750mg | Potassium: 900mg | Fiber: 12.5g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 45mg | Calcium: 125mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Conclusion
This Sweet Potato Taco Bowl with TVP “beef” is a perfect blend of flavors, textures, and nutrients. It’s an easy, delicious meal that works for meal prep or a quick weeknight dinner. Try it today and spice up your plant-based meals!
