taco sweet potato bowls
Taco sweet potato bowls are vibrant, naturally gluten-free, and loaded with taco-spiced veggies and beans for a bold, healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
- 1 lb sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 2 tbsp taco seasoning
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Salt to taste
- Optional toppings: sour cream, cilantro, lime wedges, green onions
Instructions
1. Preheat oven to 400°F.
2. Toss sweet potatoes with oil and half of the taco seasoning.
3. Roast on a baking sheet for 20 minutes until tender.
4. In a skillet, heat black beans, corn, and remaining seasoning.
5. Assemble bowls with sweet potatoes, bean mixture, tomatoes, avocado, and toppings.
6. Serve warm with a squeeze of lime.
Notes
To make it vegan, omit sour cream or use a plant-based alternative.
Perfect for meal prep—store components separately for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/taco-sweet-potato-bowls/