Description
A colorful and hearty Taco Bowl featuring roasted sweet potatoes, black beans, and creamy avocado.
Ingredients
Scale
- 2 cups roasted sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato chunks in olive oil, chili powder, cumin, salt, and pepper. Spread them evenly on a baking sheet.
- Roast in the oven for about 25-30 minutes, or until golden-brown and tender.
- Combine roasted sweet potatoes, black beans, and sweet corn in a large bowl.
- Top with diced avocado and a generous dollop of Greek yogurt or sour cream.
- Finish with a sprinkle of fresh cilantro and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the sweet potato-black bean mix separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg