Sweet Potato Taco Bowls – Easy Weeknight Dinner Delight!
A delicious and easy weeknight dinner featuring sweet potatoes, black beans, and fresh toppings, perfect for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- Juice of 1 lime
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 until tender.
- In a separate bowl, mix the black beans, corn, lime juice, and cilantro.
- Once the sweet potatoes are done, assemble the taco bowls by layering sweet potatoes, black bean mixture, avocado, and cherry tomatoes.
- Serve immediately and enjoy!
Notes
- Feel free to add other toppings like cheese or sour cream.
- This recipe is easily customizable with your favorite vegetables.
- Leftovers can be stored in the fridge 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