Description
Savor the vibrant flavors of a Sweet Potato Taco Bowl, where roasted sweet potatoes meet fresh veggies and creamy avocado. This nutritious dish is a feast for the eyes and the palate, perfect for busy weeknights or meal prep. With customizable options, it caters to various dietary preferences while delivering comfort and joy in every bite.
Ingredients
Scale
- 2 medium sweet potatoes, cubed (about 400g)
- 2 tbsp extra virgin olive oil
- 1 tsp taco seasoning
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 ripe avocado, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
- ¼ cup sour cream or Greek yogurt (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and taco seasoning in a mixing bowl.
- Spread seasoned sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until tender and golden brown.
- Heat black beans in a small saucepan over medium heat until warmed through (about 5 minutes).
- Prepare toppings by chopping cilantro and slicing avocado.
- Assemble each bowl with roasted sweet potatoes, black beans, corn, avocado slices, and cilantro.
- Drizzle with fresh lime juice and top with sour cream or Greek yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 6g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 10mg