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Sweet Potato Taco Bowls

Delicious and guilt-free Sweet Potato Taco Bowls packed with flavor and color, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1 tablespoon olive oil
Spices
  • 1 teaspoon chili powder Adjust for desired heat
  • 1 teaspoon cumin
  • Salt and pepper to taste
Garnish
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
Mixing
  1. In a bowl, combine the roasted sweet potatoes, black beans, and sliced avocado.
  2. Drizzle with lime juice and mix gently.
Serving
  1. Serve warm, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for about 2 months. Reheat in the microwave or on the stovetop.