Sweet Potato Taco Bowl Recipe
A vibrant and nutritious Sweet Potato Taco Bowl featuring roasted sweet potatoes, black beans, and corn, seasoned with a flavorful blend of spices. This easy-to-make dish is perfect for a wholesome lunch or dinner, combining the natural sweetness of roasted sweet potatoes with savory beans and spicy seasonings for a satisfying and colorful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
Beans
- 1 can (15 oz) black beans, drained and rinsed
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Toppings (optional)
- Chopped cilantro
- Sliced avocado
- Fresh lime wedges
- Sour cream or Greek yogurt
- Shredded cheese
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into uniform pieces to ensure even roasting.
- Season and Roast: Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.
- Prepare Black Beans and Corn: While the sweet potatoes roast, warm the black beans and corn in a skillet over medium heat for 5-7 minutes. Season them with a pinch of salt, pepper, and a little cumin if desired, stirring occasionally until heated through.
- Assemble the Taco Bowl: In serving bowls, layer the roasted sweet potatoes, seasoned black beans, and corn. Add your favorite toppings such as chopped cilantro, sliced avocado, a squeeze of fresh lime, sour cream or Greek yogurt, and shredded cheese to enhance the flavors and textures.
- Serve and Enjoy: Serve the bowls warm and enjoy a nourishing, flavorful meal that combines the natural sweetness of roasted sweet potatoes with savory, spicy elements for a delicious taco-inspired dish.
Notes
- For extra protein, consider adding grilled chicken or tofu to the bowl.
- You can substitute quinoa or rice as a base underneath the toppings for a more filling meal.
- Adjust spice levels according to your preference by adding more chili powder or a dash of cayenne pepper.
- Roasting sweet potatoes at a high temperature allows for a caramelized exterior and tender inside.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: sweet potato taco bowl, roasted sweet potatoes, black beans, corn, vegetarian taco bowl, healthy taco bowl, easy dinner recipe
Find it online: https://platedandproud.com/sweet-potato-taco-bowl-recipe/
