Sweet Potato Taco Bowl: Easy, Flavorful, and Healthy Meal Idea
A delicious and nutritious sweet potato taco bowl recipe that combines vibrant flavors and healthy ingredients for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/2 cup salsa
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, and salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- In a separate pot, heat the black beans and corn over medium heat until warmed through.
- Once the sweet potatoes are done, assemble the bowls by placing sweet potatoes, black beans, corn, avocado, and cilantro on top.
- Drizzle with salsa and serve warm.
Notes
- For extra flavor, add a squeeze of lime juice before serving.
- This bowl is customizable; feel free to add other toppings like cheese or sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg