Description
A quick and healthy sweet potato taco bowl perfect for a weeknight meal. This recipe is easy to make and packed with nutritious ingredients.
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 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 (fresh or frozen)
- 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).
- Toss the cubed sweet potato with olive oil, chili powder, cumin, garlic powder, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- Assemble the bowls by dividing the roasted sweet potatoes, black beans, and corn into serving bowls.
- Top with salsa and cilantro.
- Add any optional toppings you desire.
Notes
- For meal prep, cook sweet potatoes and other components ahead of time and assemble bowls when ready to eat.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Assembling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 400-450 kcal (will vary based on toppings)
- Sugar: Approximately 10-15g
- Sodium: Approximately 300-500mg (will vary based on added salt and salsa)
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 8-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 70-80g
- Fiber: Approximately 15-20g
- Protein: Approximately 10-15g
- Cholesterol: 0mg