Go Back
–+ servings

Sweet Potato Taco Bowl

A colorful celebration of flavors and textures that combines roasted sweet potatoes, black beans, corn, and creamy avocado for a delightful and nutritious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 can black beans, rinsed and drained
  • 1 cup corn, cooked (frozen corn works beautifully too)
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • Lime wedges for serving
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until they’re evenly coated.
  3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until they’re tender and have the slightest crispiness around the edges.
  4. In a large bowl, combine the roasted sweet potatoes with rinsed black beans, cooked corn, sliced avocado, and halved cherry tomatoes.
  5. Squeeze fresh lime juice all over the vibrant mixture, giving it a tangy squirt of flavor, before serving immediately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 470mgFiber: 10gSugar: 5g

Notes

For perfect roasted sweet potatoes, cut them into uniform cubes. You can swap black beans for lentils or chickpeas and add sautéed bell peppers for a colorful twist. Serve with crunchy tortilla chips or salad for additional freshness.

Tried this recipe?

Let us know how it was!