Sweet Potato Taco Bowl
A vibrant and customizable Sweet Potato Taco Bowl filled with flavors of roasted sweet potatoes, black beans, fresh corn, and creamy avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- Cooked rice or quinoa
- Black beans, rinsed
- Corn kernels
- Avocado slices
- Salsa or sour cream (optional)
Instructions
- Prep the sweet potatoes by cubing them into bite-sized pieces.
- Toss cubed sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper.
- Roast the sweet potatoes at 400°F (200°C) for 25-30 minutes until crispy and tender.
- Prepare your choice of rice or quinoa as the base.
- Assemble a hearty scoop of rice or quinoa at the bottom of a bowl.
- Top the rice or quinoa with roasted sweet potatoes, black beans, and corn kernels.
- Garnish with sliced avocado on top.
- Drizzle with salsa or add sour cream if desired before serving.
Notes
For meal prep, roast sweet potatoes in advance and combine with rice or quinoa when ready to eat. Fresh avocado should be added just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/sweet-potato-taco-bowl-recipe/