Description
A delicious and nutritious Sweet Potato Taco Bowl that combines the flavors of roasted sweet potatoes, black beans, and fresh toppings.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, corn, cherry tomatoes, and red onion.
- Top with sliced avocado and garnish with fresh cilantro.
- Serve warm and enjoy your Sweet Potato Taco Bowl!
Notes
- Feel free to add your favorite toppings like cheese or sour cream.
- This recipe is easily customizable; add more vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl