Sweet Potato Taco Bowl: Easy and Flavorful Weeknight Dinner
A delicious and healthy sweet potato taco bowl that is perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 4 corn tortillas
- 1 cup corn
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Toss the sweet potatoes with olive oil, cumin, and chili powder, then spread them on a baking sheet.
- Roast sweet potatoes in the oven for about 25-30 minutes, or until tender and golden.
- While the sweet potatoes are roasting, warm the black beans in a saucepan.
- Heat the corn tortillas in a dry skillet until warm.
- Assemble the taco bowls by layering roasted sweet potatoes, black beans, corn, avocado, and cilantro on the tortillas.
- Squeeze fresh lime juice over the bowls before serving.
Notes
- For extra flavor, add your favorite salsa or hot sauce.
- This bowl can be made vegan by omitting cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl