Description
A flavorful and vibrant taco bowl featuring roasted sweet potatoes, black beans, and fresh toppings, perfect for a cozy meal inspired by Mexican traditions.
Ingredients
Scale
- 1 large sweet potato, diced
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C) to allow for even roasting.
- In a mixing bowl, toss diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, turning halfway through, until they are tender and golden brown.
- In individual serving bowls, layer the roasted sweet potatoes first, followed by black beans, corn, and diced red bell pepper.
- Top off with avocado slices, sprinkle with fresh cilantro, and serve with lime wedges.
Notes
For different flavors, consider adding toppings like jalapeños or a drizzle of chipotle sauce. Store leftovers in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg