Sweet Potato Taco Bowl
A delightful bowl filled with roasted sweet potatoes, fluffy rice, creamy avocado, and your favorite toppings; perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt & pepper to taste
- Cooked rice or quinoa
- Black beans, rinsed
- Corn kernels
- Avocado slices
- Salsa or sour cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your sweet potatoes by peeling and cubing them into 1-inch pieces.
- Season the sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper.
- Roast the sweet potatoes in a single layer on a baking sheet for 25–30 minutes, turning halfway.
- Prepare your rice or quinoa according to package instructions.
- Warm the black beans and corn together in a small saucepan over medium heat.
- Slice your avocado and sprinkle with lemon or lime juice.
- Assemble the taco bowl starting with a scoop of rice, then layer roasted sweet potatoes, warm black beans and corn, and avocado slices.
- Finish with salsa, sour cream, or additional toppings of your choice.
- Enjoy your delicious Sweet Potato Taco Bowl!
Notes
You can easily customize this bowl with additional toppings or veggie variations.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, taco bowl, vegan recipe, healthy dinner, gluten-free, vegetarian
Find it online: https://ivoryapron.com/sweet-potato-taco-bowl/