Description
Colorful and nutritious sweet potato taco bowls loaded with fresh veggies and a zesty avocado sauce.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 can black beans, rinsed and warmed
- 1 red onion, chopped
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 ripe avocados
- Juice of 1 lime
- 1/4 cup chopped cilantro (or parsley)
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- Olive oil, to taste
- Salt, to taste
- Fresh greens (for serving)
- Toppings: tortilla strips, pickled red onions, salsa, lime wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Cut sweet potatoes into bite-sized cubes and toss with olive oil, taco spice, and salt.
- Spread on a baking sheet and roast for about 25 minutes or until crispy.
- While the potatoes roast, prepare the avocado sauce by mashing avocados with lime juice, cilantro, garlic, and smoked paprika in a bowl.
- Rinse and warm black beans on the stove with a pinch of spice.
- Chop fresh toppings such as onion, pepper, and tomatoes.
- Once the sweet potatoes are golden and soft, assemble the bowls starting with greens, followed by sweet potatoes, beans, veggies, and the avocado sauce on top.
- Mix all ingredients together for a flavorful bowl or layer them for a more structured presentation.
Notes
Prep fresh avocado sauce right before serving to prevent browning. Store components separately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg