Description
A delicious and nutritious bowl combining sweet potatoes with classic taco ingredients, perfect for lunch or dinner.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced
- 1 cup salsa
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Spread the sweet potato cubes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, chili powder, and cumin. Toss to coat.
- Roast the sweet potatoes in the oven for about 25-30 minutes or until they are tender and slightly crispy.
- While the sweet potatoes are roasting, heat the black beans and corn in a small saucepan until warmed through.
- Once the sweet potatoes are ready, assemble your taco bowl. Start with a base of sweet potatoes, then add the black beans, corn, diced avocado, and salsa.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Feel free to adjust spices and toppings to your liking. This bowl is versatile and works great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg