Sweet Potato Taco Bowls | Easy, Healthy Weeknight Dinner!
Enjoy a quick and nutritious dinner with these flavorful sweet potato taco bowls, perfect for weeknights.
Ingredients
Vegetables
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste salt and pepper
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 avocado diced avocado
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
Garnish
- fresh cilantro fresh cilantro (for garnish)
- lime wedges lime wedges (for serving)
- taco sauce or salsa (optional) taco sauce or salsa (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.
- Mix black beans, corn, cherry tomatoes, and red onion in a large bowl.
- Add roasted sweet potatoes to the bowl and toss gently.
- Divide into bowls, top with diced avocado, garnish with cilantro, and serve with lime wedges and optional salsa.
Notes
Feel free to customize with your favorite toppings or add hot sauce for extra flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Sodium: 400mg