Sweet Potato Taco Bowl: A Fresh and Flavorful Twist
A perfect blend of sweet potatoes and spices for a delicious taco bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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
- Preheat your oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper in a bowl.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes or until tender.
- In a large bowl, mix the roasted sweet potatoes, black beans, and corn.
- 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
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl, healthy recipe, vegetarian, meal prep