Description
A vibrant Sweet Potato Taco Bowl loaded with roasted sweet potatoes, quinoa, black beans, and fresh toppings, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 2 sweet potatoes (cubed)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- Cooked quinoa or rice
- 1 can black beans (rinsed)
- Corn kernels
- Avocado slices
- Salsa or sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Spread the seasoned sweet potatoes in a single layer on your baking sheet.
- Roast the potatoes for 25–30 minutes, tossing halfway through.
- Prepare your base by cooking quinoa or rice according to package instructions.
- Layer your bowl with quinoa or rice at the bottom, topped with roasted sweet potatoes, black beans, and corn.
- Add avocado slices and a dollop of salsa or sour cream if desired. Serve immediately.
Notes
Make-ahead: Roast sweet potatoes in advance and store in the fridge for up to four days. Customize by substituting quinoa with brown rice or using pinto beans instead of black.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, taco bowl, healthy recipe, vegan meal, quinoa recipe