Description
A nourishing and colorful Sweet Potato Taco Bowl featuring delicious roasted sweet potatoes with vibrant toppings for a satisfying meal.
Ingredients
Scale
- 2 large Sweet Potatoes, diced
- 1 can Black Beans, drained and rinsed
- 1 cup Corn (canned, frozen, or fresh)
- 1 Avocado, chopped
- 1 cup Salsa (store-bought or homemade)
- 1 Lime, juiced
- Spices: Chili powder, cumin, garlic powder
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While sweet potatoes are roasting, prepare toppings: drain black beans, corn, chop avocado, and get salsa ready.
- Once sweet potatoes are ready, let cool for a few minutes. In a large bowl, layer sweet potatoes, followed by black beans, corn, avocado, and salsa.
- Squeeze fresh lime juice over the bowl.
- Mix everything together or serve layered for presentation. Enjoy!
Notes
Experiment with toppings like feta cheese, jalapeños, or fresh herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg