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Description
Simple Sweet Potato Taco Bowls are a quick, healthy, and flavorful dinner option. Perfect for busy weeknights, this recipe is ready in just 30 minutes and packed with delicious ingredients.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked black beans
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1/4 cup shredded cheese
- 1/4 cup sour cream
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and black pepper.
- Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
- While the sweet potatoes are roasting, prepare the black beans, corn, tomatoes, cilantro, avocado, cheese, and sour cream.
- Once the sweet potatoes are done, assemble your taco bowls by layering the roasted sweet potatoes, black beans, corn, tomatoes, avocado, and cheese.
- Top with sour cream and a squeeze of lime juice. Garnish with chopped cilantro.
- Serve immediately and enjoy!
Notes
- You can customize the toppings to your preference.
- For a vegan option, omit the cheese and sour cream, or use plant-based alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican