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!

Course Main Dish

Cuisine American, Vegetarian

Keyword Roasted Sweet Potato Chili Bowls, Vegetarian Chili Sweet Potato Bowls

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 340kcal

Author Jenn Laughlin - Peas and Crayons

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 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.

Nutrition