Description
Delicious and nutritious Sweet Potato Taco Bowls are a flavorful one-dish meal that’s ready in just 30 minutes. Roasted sweet potatoes, black beans, avocado, and spices come together to create a satisfying and wholesome dinner.
Ingredients
– 2 medium sweet potatoes, diced
– 1 (15 oz) can black beans, drained and rinsed
– 1 avocado, diced
– 1/2 cup diced red onion
– 2 tablespoons olive oil
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Chopped cilantro for serving
Instructions
1. 1. Preheat oven to 400°F. Toss the diced sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper.
2. 2. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. 3. In a large bowl, combine the roasted sweet potatoes, black beans, diced avocado, and red onion.
4. 4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, chili powder, cumin, garlic powder, and cayenne pepper.
5. 5. Pour the spice mixture over the sweet potato mixture and toss to coat.
6. 6. Serve the Sweet Potato Taco Bowls warm, garnished with chopped cilantro.
Notes
For a creamier texture, you can mash half of the avocado and mix it into the taco bowl. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican, American