Grilled Sweet Potato Taco Bowl

mains salads
Grilled Sweet Potato Taco Bowl
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 2 medium sweet potatoes, scrubbed
  • 2 green bell peppers
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 2 ears of corn, husk on
  • ¼ cup + 1 tbsp olive oil (divided)
  • Salt and pepper
  • Juice from 1 lemon
  • 1 cup mixed greens
  • 1 ½ cups black beans, cooked
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • Juice from 1 lime
  • 6 tbsp vegan mayo


  1. Turn on your grill. When grill is hot, oil the grill grate.
  2. Slice sweet potato into 1-inch rings. Slice each bell pepper into four large chunks. Toss the sweet potato and bell pepper in ¼ cup olive oil, salt, pepper, garlic powder, onion powder, and chili powder. Coat the outside of the corn with olive oil.
  3. Grill corn for about 15-20 minutes, turning every 5 minutes, until desired tenderness. Grill sweet potatoes until tender, about 5 minutes on each side. Grill peppers until slightly charred, about 3-5 minutes each side.
  4. While the vegetables are grilling, make the sauce. Combine spices and lime juice. Mix in vegan mayo. If you like a thinner sauce, add a splash of water and mix again.
  5. Remove veggies from grill. Toss sweet potatoes in the lemon juice. Add additional salt and pepper to taste. Once corn is cool enough, shuck the husk and shave the kernels off the ears.
  6. Add 1 tablespoon oil to a saute pan on medium heat. Add the Go Raw Sprouted Pumpkin Seeds, stirring constantly, and toast until seeds are light amber in color. Remove from heat immediately.
  7. Assemble your bowls. Distribute the greens, beans, and grilled veggies between two bowls. Top with avocado, chives, and Sprouted Pumpkin Seeds. Drizzle with sauce.

Recipe and photo by Dana Plucinski

Products used in this recipe

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