Spiralized Sweet Potato Enchilada Bowls

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner, One Pot, Vegetarian, Vegan, Gluten Free


A delicious dinner that also doubles as a make ahead lunch!


  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1 medium sized sweet potato, peeled and spiralized 
  • 1 cup corn kernels
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1 small can enchilada sauce, about 2 cups
  • 2 cups cooked rice or quinoa (optional)
  • Optional toppings: Diced avocado, tomato, cilantro, salsa


  1. Heat a large pan over medium heat and add the olive oil and onion.  Sauté onion for 2 minutes and then add the peppers and sweet potato.  Cook vegetables until tender, 7-10 minutes.
  2. Next, add the black beans, corn and all the spices.  Stir and let cook for 2 minutes.
  3. Pour enchilada sauce in, mix until combined and then cook until everything is heated through, about 5 minutes.
  4. Serve over rice, if desired, and top with your favorite toppings.


If making as a meal prep lunch: portion the enchilada mixture into 4 equal portions and pair with 1/2 cup rice or quinoa.