These Roasted Sweet Potato Chili Bowls make a delicious option for dinner and are a fantastic way to use up leftover vegetarian chili! Choose your favorite toppings for a totally custom bowl that rocks your socks!
Today’s recipe is super versatile and easy to customize too!
You can choose one of my SEVEN vegetarian chili recipes or make these bowls with whatever chili you already have on hand, making it a fabulous way to use up leftover chili. I make it a different way each time and it’s one of my favorite ways to serve my chili.
If I need a speedier lunch option for just me, I’ll usually microwave a sweet potato and serve my chili and toppings stuffed inside the spud, but for a delicious dinner option for the fam, I’ll set aside a little extra time to start dinner prep 30-40 min early so I can roast the potatoes and get them nice and crispy. Delish!
Both options rock so by all means, do whichever you have time for!
These are my all-time favorite vegetarian chili recipes. Some can be made in a crock-pot slow cooker and others can be made in a pressure cooker like the Instant Pot.
For most I have instructions for both as well as stove-top instructions with no fancy gadgets needed!
- Red Lentil Quinoa Chili
- Vegetarian Quinoa Chili
- Black Bean and Sweet Potato Chili
- Black Bean Quinoa Chili
- Slow Cooker Lentil Taco Chili
- Instant Pot Vegetarian Quinoa Chili
- Vegan Lentil Chili – Instant Pot + Slow Cooker
If you’re looking for a t-rex style chili, I have a tasty Turkey Chili that can be made on the stove-top or in the slow cooker. I can also be made with ground beef or chicken.
Tasty Topping Options
Choose your favorites for a fully loaded sweet potato bowl!
- diced tomatoes or pico de gallo
- guacamole or sliced avocado
- fresh cilantro and/or chopped scallions
- black beans and/or corn
- sliced jalapeño peppers
- pickled jalapeño peppers
- quick pickled red onions
- sour cream (regular or vegan)
- shredded cheese
- crispy taco seasoned roasted chickpeas
- fritos corn chips
- hot sauce
If I have time, I love making some cornbread or cornbread muffins to serve on the side of these chili topped sweet potato bowls! Here are a few of the recipes I like to alternate between:
Roasted Sweet Potato Bowls with Vegetarian Chili
I could go on forever about why I love this delish dinner recipe, but instead I’m simply going to insist you head over to the kitchen to make it!
Let’s get our recipe on!
Roasted Sweet Potato Chili Bowls
Ingredients
- 1 large sweet potato
- 2-3 tsp avocado oil or olive oil
- ½ tsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
- 2 cups leftover vegetarian chili
TASTY TOPPING OPTIONS (choose your favorites)
- sour cream regular or vegan
- chopped scallions or cilantro
- black beans and/or corn
- fritos corn chips
- sliced jalapeno peppers
- pickled red onions
- chopped tomatoes or pico de gallo
- sliced avocado
- guacamole
- hot sauce
Instructions
- Preheat oven to 400°F.
- Peel and dice sweet potato into ½-inch or 1-inch cubes. In a medium bowl, combine cubed potato, oil, and spices. Mix to coat and spread potatoes, spaced, on a baking sheet.
- Roast for 30-40 minutes or until desired crispiness is reached.
- While the sweet potato cubes are roasting, reheat the chili and prep your choice of toppings from the list above. I like to mix and match based on what I have handy. These bowls are so easy to customize!
- Once potatoes are hot and crispy, divide between two large bowls and top with chili and toppings. Enjoy!
Notes
Nutrition
If you get a chance to try these roasted sweet potato chili bowls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Hungry for More?
- NEW! White Bean and Tomato Soup
- Cheesy Broccoli Pesto Flatbread Pizza (I make this on repeat!)
- Kid-Friendly Mini Chocolate Chip Pumpkin Muffins
- Pasta alla Norma via Foodie Crush
- Lentil Taco Salad
Loved this recipe!