Description
A quick and healthy sweet potato taco bowl perfect for a weeknight dinner. This recipe is easy to make and packed with nutritious ingredients.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked corn
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- Optional toppings: avocado, lime wedges, hot sauce
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- Assemble the bowls: layer the roasted sweet potatoes, black beans, and corn.
- Top with salsa, cilantro, and any desired optional toppings.
Notes
- For meal prep, store components separately and assemble before serving.
- Adjust spices to your preference.
- Feel free to add your favorite protein like shredded chicken or ground turkey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Assembly
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg