Sweet Potato Taco Bowls
Sweet Potato Taco Bowls are a vibrant, flavor-packed dish that elevates any meal into a festive occasion. Featuring roasted sweet potatoes, black beans, and fresh toppings, these bowls are not only visually stunning but also incredibly satisfying. Perfect for busy weeknights or casual gatherings, they offer a delightful balance of sweetness and spice while accommodating various dietary preferences. With easy preparation and customizable ingredients, you can impress your family and friends without the fuss.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or frozen)
- 1 small red onion, finely chopped
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp taco seasoning
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cube sweet potatoes; toss with olive oil and taco seasoning. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown and tender.
- In a skillet over medium heat, sauté chopped onion and corn for about 5-7 minutes until caramelized.
- Stir in rinsed black beans; warm through for an additional 3 minutes.
- Assemble bowls by layering roasted sweet potatoes first, followed by the black bean mixture, avocado, cilantro, and lime juice on top.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Feel free to substitute sweet potatoes with quinoa or add grilled chicken for extra protein. These bowls are great for meal prep—just store leftovers in an airtight container.