Description
Sweet Potato Taco Bowls are a colorful and nutritious dish that combines creamy roasted sweet potatoes, zesty black beans, and fresh toppings. This easy-to-make recipe balances sweetness and spice, making it perfect for any occasion?whether it’s a festive gathering or a cozy night in. Customize your bowl with your favorite ingredients for a satisfying meal that delights the senses.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- ? medium red onion, finely chopped
- 1 ripe avocado, sliced
- Juice of 1 lime
- ? cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp chili powder
Instructions
- Preheat oven to 425?F (220?C). Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, pepper, and chili powder. Spread evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes until fork-tender and caramelized, flipping halfway through.
- In a large bowl, combine black beans, corn, red onion, lime juice, and cilantro.
- Mix roasted sweet potatoes into the bean mixture.
- Serve in bowls topped with avocado slices and additional lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg