Sweet Potato Taco Bowl: A Healthy, Flavorful Twist for Dinner
A delicious and nutritious twist on traditional tacos, featuring sweet potatoes as the star ingredient.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans
- 1 cup corn
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado (for topping)
- ¼ cup fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes, then toss them in olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, heat the black beans and corn until warmed through.
- Assemble the bowl by placing roasted sweet potatoes, black beans, and corn in a serving dish.
- Top with diced avocado and cilantro.
- Serve warm and enjoy!
Notes
- Feel free to add your favorite toppings such as cheese, salsa, or sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg