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Sweet Potato Taco Bowl: A Fresh and Flavorful Twist

Sweet Potato Taco Bowl

A perfect blend of sweet potatoes and spices for a delicious taco bowl.

Ingredients

Scale
  • 2 cups sweet potatoes, diced
  • 1 cup black beans, drained
  • 1 cup corn, frozen or canned
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper in a bowl.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender.
  4. In a large bowl, mix the roasted sweet potatoes, black beans, and corn.
  5. Top with avocado slices and cilantro before serving.

Notes

  • For extra flavor, add lime juice before serving.
  • This dish can be served warm or chilled.

Nutrition

Keywords: Sweet Potato Taco Bowl, healthy recipe, vegetarian, meal prep