Description
Hearty and flavorful sweet potato taco bowls packed with fiber and plant protein, perfect for a cozy meal at home.
Ingredients
Scale
- 1 medium sweet potato, cubed
- 1/2 cup black beans
- Handful of cherry tomatoes, halved
- 1/4 avocado, sliced
- 1/4 cup corn (optional)
- 1 big spoonful Greek yogurt or sour cream
Instructions
- Preheat the oven to 425°F (220°C).
- Cube the sweet potatoes and toss them with olive oil, chili powder, cumin, salt, and smoked paprika if desired.
- Spread the sweet potatoes on a baking sheet and roast for about 25 minutes until golden and caramelized.
- Meanwhile, heat black beans with garlic and taco seasoning.
- Chop fresh toppings such as tomatoes, onions, and corn.
- Once sweet potatoes are done, assemble the bowl with roasted sweet potatoes, black beans, fresh toppings, and a dollop of Greek yogurt or sour cream.
- Adjust flavors with lime juice or hot sauce as desired.
Notes
Warm your bowls before serving for an added cozy factor. Feel free to swap ingredients based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg