Sweet Potato Taco Bowl
A vibrant and comforting Sweet Potato Taco Bowl filled with roasted sweet potatoes, avocado, beans, and fresh veggies, perfect for a nourishing meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked black beans (or canned, drained and rinsed)
- 1 cup cooked brown rice (or quinoa)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- Lime wedges for serving
- Optional toppings: salsa, sour cream, or vegan yogurt
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potato mixture onto a baking sheet in a single layer and roast for 25 minutes.
- While the sweet potatoes are roasting, prepare the black beans and brown rice according to package instructions.
- Once the sweet potatoes are done, layer the cooked rice, black beans, corn, roasted sweet potatoes, diced avocado, halved cherry tomatoes, and diced red onion in serving bowls.
- Top each bowl with chopped cilantro and a squeeze of lime juice, adding any additional toppings.
- Enjoy your Sweet Potato Taco Bowl while everything is warm and fresh!
Notes
Cut sweet potatoes into uniform pieces for even roasting. Feel free to experiment with toppings and protein options.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
Find it online: https://pennykitchenz.com/sweet-potato-taco-bowl-recipe/