Description
These Sweet Potato Taco Bowls are a healthy, flavorful, and easy meal. Roasted sweet potatoes are paired with seasoned black beans, rice, and fresh toppings for a satisfying vegetarian taco-inspired bowl.
Ingredients
Scale
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup cooked rice or quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup shredded cheese (optional)
- Fresh cilantro, lime wedges, and avocado for garnish
Instructions
Instructions
- Preheat oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast sweet potatoes: Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, turning halfway through, until tender and lightly browned.
- Prepare beans and rice: While sweet potatoes roast, heat black beans and corn in a skillet or microwave until warm.
- Assemble bowls: Divide cooked rice among bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, red onion, and cheese if using.
- Garnish and serve: Add fresh cilantro, avocado slices, and a squeeze of lime juice. Serve immediately.
Notes
You can add cooked ground turkey or chicken for extra protein. For a vegan version, skip the cheese or use plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Bowl
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
Keywords: sweet potato bowls, taco bowls, vegetarian dinner, healthy meal