Sweet Potato Taco Bowl
A vibrant and nutritious bowl combining roasted sweet potatoes, black beans, cherry tomatoes, and avocado, finished with a zesty lime squeeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or canned)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes.
- Combine the roasted sweet potatoes, black beans, corn, avocado, and cherry tomatoes in a bowl.
- Serve the taco bowl garnished with fresh cilantro and lime wedges.
Notes
Avoid overcrowding the baking sheet for proper roasting and always add lime for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potatoes, taco bowl, vegan, healthy, gluten-free
Find it online: https://oliviatable.com/sweet-potato-taco-bowl/