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Sweet Potato Taco Bowl

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A vibrant and flavorful sweet potato taco bowl, packed with nutrients and perfect for healthy dinners or casual gatherings.

Ingredients

Scale
  • 2 medium sweet potatoes (diced)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup cooked black beans
  • 1/2 cup corn kernels
  • 1 avocado (sliced)
  • 1/2 cup cooked rice or quinoa
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Optional toppings: salsa, sour cream, jalapeños

Instructions

  1. Preheat your oven: Begin by preheating your oven to 400°F (200°C).
  2. Prep the sweet potatoes: Rinse and peel the sweet potatoes, then dice them into approximately 1-inch cubes.
  3. Season the sweet potatoes: In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper.
  4. Roast away: Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper in a single layer. Roast them for about 25–30 minutes, flipping halfway through.
  5. Heat the black beans: In a small saucepan, heat your cooked black beans over low-medium heat until warm.
  6. Prepare the rice/quinoa: Cook your rice or quinoa according to package instructions.
  7. Build your bowl: Start with a base of rice or quinoa, then add black beans and roasted sweet potatoes, topped with sliced avocado, corn, and cilantro.
  8. Finish with flair: Sprinkle fresh lime juice over the bowl and add your choice of optional toppings.

Notes

This bowl can be customized with various toppings and is easy to prepare ahead of time. Perfect for meal prep!

Nutrition

Keywords: sweet potato, taco bowl, healthy dinner, vegetarian recipe

Find it online: http://ivoryapron.com/minute-sweet-potato-taco-bowl-healthy-weeknight/