Description
A bold and comforting sweet potato taco bowl that combines color, crunch, and sweetness with a hint of spice.
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt to taste
- Black beans (for topping)
- Leftover chicken or ground beef (optional)
- Tortilla strips or roasted chickpeas (for topping)
- Greek yogurt or sour cream (for topping)
- Cilantro (for topping)
- Sliced green onion (for topping)
- Lime (for squeezing)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, chili powder, and salt.
- Spread the sweet potatoes on a baking sheet, making sure not to crowd them.
- Roast in the oven for 25 to 30 minutes, flipping halfway through.
- Prepare desired toppings while sweet potatoes are roasting.
- Assemble taco bowls by adding roasted sweet potatoes and toppings of choice.
- Squeeze fresh lime juice over the top and enjoy!
Notes
Store leftovers in the fridge and keep toppings separate to avoid sogginess. The flavors can improve on the second day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg