Sweet Potato Taco Bowl: A Quick & Delicious Weeknight Meal
This sweet potato taco bowl recipe is quick, delicious, and packed with nutrients. It’s perfect for a healthy lunch or dinner!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 2
- Category: Bowl
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 large sweet potato, 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
- 1 cup cooked rice
- 1/2 cup salsa
- 1/4 cup shredded cheese
- Optional toppings: avocado, sour cream, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potato with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Spread sweet potato on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While sweet potato is roasting, cook rice and black beans.
- Assemble the taco bowl: Layer rice, black beans, roasted sweet potato, and salsa in a bowl.
- Top with shredded cheese and any desired toppings.
- Serve immediately and enjoy!
- For an extra flavorful dish, try adding a squeeze of lime juice.
- This recipe is easily customizable – feel free to swap out any ingredients to your liking.
Notes
For a vegan option, skip the cheese and sour cream or use plant-based alternatives.
Find it online: https://seasonedrecipe.com/sweet-potato-taco-bowl/