Description
Savor our Delicious Sweet Potato Taco Bowl a flavorpacked feast bursting with vibrant colors and textures Perfect for a healthy satisfying meal
2 medium sweet potatoes (approximately 1 lb)1 can (15 oz) black beans1 tablespoon olive oil1 teaspoon taco seasoning1 avocado1 cup corn (fresh or frozen)1 limeFresh cilantro (for garnish)Jalapeños (optional)Feta or Cotija cheese (optional)Sour cream or Greek yogurt (optional)Chopped green onions (for garnish)Radishes (for garnish)Pico de gallo (for garnish)
Preheat the oven to 400°F (200°C).Peel and cube the sweet potatoes into bite-size pieces. Spread them on a baking sheet.Drizzle with olive oil and sprinkle the taco seasoning. Toss until evenly coated.Roast for about 25-30 minutes or until tender and slightly caramelized, turning halfway through.Drain and rinse the black beans. Heat them in a small saucepan over medium heat until warmed through.Dice the avocado and chop the cilantro. Set aside.Assemble the bowl with a base of sweet potatoes, adding the warmed black beans, corn, and avocado.Squeeze lime juice over the top and finish with cilantro and any additional garnishes desired. - Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400 calories
- Sugar: 8 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
