Description
Sweet Potato Black Bean Taco Bowls are a delightful mix of flavors and textures, featuring roasted sweet potatoes and hearty black beans, making it a nutritious and filling meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 ripe avocado, sliced
- 2 tablespoons lime juice (freshly squeezed)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Tortilla chips (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until well coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- In a small saucepan over medium heat, combine the black beans and corn, stirring occasionally until warmed through, about 5-7 minutes.
- In serving bowls, layer the roasted sweet potatoes, black beans, and corn.
- Top each bowl with sliced avocado, a drizzle of lime juice, and a sprinkle of fresh cilantro.
- Serve with a side of crispy tortilla chips.
Notes
- For a vegan option, ensure toppings are plant-based.
- Substitute black beans with chickpeas for a different flavor.
- Store leftovers in separate airtight containers for up to 3 days.
- Reheat sweet potatoes and black beans in the microwave or stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Taco Bowls, Vegan, Healthy, Quick Dinner