Sweet Potato Taco Bowls: A Quick, Healthy Dinner Delight!
Sweet Potato Taco Bowls are a quick and healthy dinner option, packed with flavor and nutrients, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil, chili powder, cumin, salt, and pepper.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, corn, and red bell pepper.
- Serve the mixture in bowls, topped with avocado slices and fresh cilantro.
- Garnish with lime wedges and enjoy!
Notes
- Feel free to add your favorite toppings like cheese or salsa.
- This recipe is easily customizable; add other vegetables as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
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: 12g
- Protein: 10g
- Cholesterol: 0mg