Maple Chili Sweet Potato Bowl

Up close shot of sweet potato bowl with two gold forks.

5 from 3 votes

Dive into the irresistible goodness of our Maple Chili Sweet Potato Bowl. Nestled on a bed of fluffy brown rice, this bowl features maple-roasted sweet potatoes, roasted walnuts, a hit of spice from fresh chili flakes, and a burst of sweetness from cranberries. It's a harmonious blend of flavors that's both comforting and delicious.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: chili, dairy-free, easy, fall recipe, healthy bowl, holidays, maple, one bowl, spicy, sweet potatoes, thanksgiving, vegan, winter

Servings: servings

Calories: 626kcal

Author: Shanika

Ingredients

ROASTED SWEET POTATOES:

1-1 ½ lbs. sweet potatoes, peeled + cubed into 1-inch thick
2-3 garlic cloves, minced
3 Tbsps Extra virgin olive oil
¼ cup pure maple syrup
1 teaspoon chili flakes or red pepper flakes (Reduce or increase amount based on level of spiciness desired)

BOWL:

2 cups cooked brown rice (You can also sub with basmati rice, farro, quinoa, noodles, etc.)
Chopped walnuts, toasted
Grated or shaved dairy-free parmesan
Dried cranberries, optional

MAPLE CHILI GLAZE:

¼ cup pure maple syrup
½ teaspoon chili flakes or red pepper flakes
Pinch of garlic powder

US Customary - Metric

Instructions

TO ROAST THE SWEET POTATOES:

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
Add the peeled + cubed sweet potatoes in a bowl along with the minced garlic, olive oil, maple syrup, and chili flakes or red pepper flakes, stirring until combined and sweet potatoes are coated.
Add the coated sweet potatoes unto the prepared baking sheet in a single layer and bake for 20-25 minutes or until the sweet potatoes are tender and become golden brown/charred. Remove from oven, let cool for a few minutes.

TO MAKE MAPLE CHILI GLAZE:

In a bowl, stir together the maple syrup and pepper flakes, stirring until combined.

TO ASSEMBLE THE BOWL:

To serve, add a spoonful of cooked brown rice to a low bowl(s), then top with roasted sweet potatoes, walnuts, cranberries, and grated/shaved dairy-free parmesan. Drizzle with a bit of maple chili glaze and wallah!
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, coconut oil, avocado oil, or grapeseed oil.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.

Nutrition