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Sweet Potato Taco Bowls

A delightful mix of roasted sweet potatoes, black beans, and fresh avocado served over a bed of greens.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large sweet potatoes, diced
  • 1 can black beans, rinsed and drained
  • 1 large bell pepper, diced
  • 1 small red onion, diced
  • 1 large avocado, sliced
  • 2 cups mixed greens or lettuce
Seasonings and oil
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender.
Assembly
  1. In a large bowl, combine the roasted sweet potatoes, black beans, bell pepper, and red onion.
  2. To serve, place a bed of mixed greens in each bowl, top with the sweet potato mixture, and add avocado slices.
  3. Squeeze fresh lime juice over the top and enjoy!

Notes

For extra crunch, top with some tortilla chips or crushed nuts just before serving. These taco bowls can be stored separately in the fridge for 3-4 days and can be reheated easily.