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–+ servings

Sweet Potato Taco Bowl

A delicious and nutritious taco bowl featuring roasted sweet potatoes, black beans, and fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mexican, vegetarian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes peeled and diced
Black Beans
  • 1 can black beans drained and rinsed
Corn
  • 1 cup corn fresh or frozen
Avocado
  • 1 medium avocado sliced
Red Onion
  • 1/2 cup red onion diced
Cilantro
  • 1/4 cup cilantro chopped
Lime
  • 1 medium lime juiced
Olive Oil
  • 2 tablespoons olive oil
Spices
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Roast Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and black pepper in a mixing bowl.
  2. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Prepare the Bowl
  1. In a skillet, heat the black beans and corn over medium heat until warmed through, about 5 minutes.
  2. In serving bowls, layer the roasted sweet potatoes, black beans, corn, diced red onion, and sliced avocado.
  3. Drizzle with lime juice and top with chopped cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gFiber: 10gSugar: 5g

Notes

Feel free to add your favorite toppings such as cheese, salsa, or hot sauce.

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