Description
A vibrant and delicious Sweet Potato Taco Bowl bursting with flavors and textures, perfect for a cozy meal or a quick dinner.
Ingredients
Scale
- 2 sweet potatoes (cubed)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- Cooked rice or quinoa
- 1 cup black beans (rinsed)
- 1 cup corn kernels
- Avocado slices
- Salsa or sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed sweet potatoes in a mixing bowl with olive oil and spices, toss until well coated.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, turning halfway through.
- Add cooked rice or quinoa to serving bowls.
- Layer the roasted sweet potatoes, black beans, and corn on top.
- Top with avocado slices and salsa or sour cream if desired.
Notes
For a quicker option, use an air fryer for the sweet potatoes at 375°F (190°C) for 15-20 minutes. Customize with proteins like chicken or grilled shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg