Description
Sweet potato taco bowls are a quick, healthy dinner option. Packed with flavor and nutrients, they make a perfect weeknight meal.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, chili powder, cumin, paprika, and salt.
- Spread on a baking sheet and roast for 25 minutes, flipping halfway.
- Warm black beans and corn in a skillet over medium heat.
- Divide roasted sweet potatoes, beans, and corn into bowls.
- Top with avocado, cilantro, and a squeeze of lime.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add Greek yogurt or cheese for extra creaminess.
- Substitute quinoa or rice for a heartier bowl.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg