Sweet Potato Taco Bowl
A delicious and healthy taco bowl packed with sweet potatoes, black beans, and fresh vegetables, perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, chopped
- 1 avocado, sliced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes until tender.
- In a bowl, layer the roasted sweet potatoes, black beans, corn, and bell pepper.
- Top with sliced avocado and tortilla chips, if using.
- Garnish with fresh cilantro and serve.
Notes
Make sure to dice the sweet potatoes evenly for even cooking. Adjust spices according to your taste. This dish can be easily stored in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://lunarecipez.com/sweet-potato-taco-bowl/