This sweet potato taco bowl is a healthy and flavorful meal packed with roasted sweet potatoes, black beans, avocado, and fresh toppings. It’s a colorful vegetarian dinner that is easy to make and perfect for meal prep.
2 medium sweet potatoes diced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
1 cup cooked black beans
1/2 cup corn kernels
1 avocado sliced
1/2 cup cooked rice or quinoa
1/4 cup chopped cilantro
Juice of 1 lime
Optional: salsa, sour cream, jalapeños
1. Preheat oven to 400°F (200°C).
2. Place diced sweet potatoes on a baking sheet.
3. Drizzle with olive oil and sprinkle chili powder, paprika, cumin, salt and pepper.
4. Roast for 20–25 minutes until tender and slightly crispy.
5. Warm the black beans and corn in a small pan.
6. Add cooked rice or quinoa to serving bowls.
7. Top with roasted sweet potatoes, beans and corn.
8. Add avocado slices and chopped cilantro.
9. Finish with lime juice and optional toppings like salsa or sour cream.
Cut sweet potatoes evenly for consistent roasting.
Add grilled chicken or tofu for extra protein.
Use cauliflower rice for a low carb version.
Store leftovers in airtight containers for up to 4 days.
Find it online: https://www.broodrecipes.com/sweet-potato-taco-bowl/