Roasted Sweet Potato Chili Bowls

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!

Roasted Sweet Potato Chili Bowl with Toppings

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!

Meatless Vegetarian Chili Photo Collage

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!

  1. Red Lentil Quinoa Chili
  2. Vegetarian Quinoa Chili
  3. Black Bean and Sweet Potato Chili
  4. Black Bean Quinoa Chili
  5. Slow Cooker Lentil Taco Chili
  6. Instant Pot Vegetarian Quinoa Chili
  7. 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.

Chili Bowl Topping Options Photo Collage

Tasty Topping Options

Choose your favorites for a fully loaded sweet potato bowl!

Roasted Sweet Potato Chili Bowl with vegetarian chili, sour cream, sliced jalapeno, and fritos corn chips on top

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

Roasted Sweet Potato Chili Bowls

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!
5 from 2 votes
Course: Main Dish
Cuisine: American, Vegetarian
Keyword: Roasted Sweet Potato Chili Bowls, Vegetarian Chili Sweet Potato Bowls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons


  • 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


  • 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!


Nutrition Facts below are estimated for the chili and sweet potato portion of the bowls using an online recipe nutrition calculator. Adjust as needed based on choice of toppings added.


Calories: 340kcal, Carbohydrates: 54g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 71mg, Potassium: 395mg, Fiber: 15g, Sugar: 8g, Vitamin A: 16180IU, Vitamin C: 3mg, Calcium: 156mg, Iron: 1mg

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?

  1. NEW! White Bean and Tomato Soup
  2. Cheesy Broccoli Pesto Flatbread Pizza (I make this on repeat!)
  3. Kid-Friendly Mini Chocolate Chip Pumpkin Muffins
  4. Pasta alla Norma via Foodie Crush
  5. Lentil Taco Salad
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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