Description
A simple and flavorful vegetarian taco bowl featuring roasted sweet potatoes.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 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).
- In a bowl, toss the diced sweet potato with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Assemble your bowls by layering the roasted sweet potatoes, black beans, and corn.
- Top with salsa, cilantro, and any desired optional toppings.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sweet potatoes before roasting.
- You can prepare the sweet potatoes, beans, and corn ahead of time for quick assembly.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: sweet potato, taco bowl, vegetarian, healthy, easy, quick, mexican, plant-based