Description
This Sweet Potato Taco Bowl is a vibrant, flavorful, and nutritious one-bowl meal that’s perfect for weeknight dinners or weekend meal prep. With roasted sweet potatoes, seasoned black beans, and all your favorite toppings, this is a plant-based meal that satisfies.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 can black beans, drained and rinsed
1/2 teaspoon smoked paprika
2 cups cooked brown rice or quinoa
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt. Spread on the baking sheet in a single layer.
3. Roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy on the edges.
4. While potatoes roast, heat black beans in a small saucepan over medium heat. Add smoked paprika and stir until warmed through. Set aside.
5. Prepare toppings: dice avocado, halve tomatoes, chop onion and cilantro.
6. Assemble bowls: layer brown rice or quinoa, roasted sweet potatoes, and black beans.
7. Top with avocado, tomatoes, red onion, cilantro, and a squeeze of lime juice.
Notes
Feel free to add sour cream, shredded cheese, or a drizzle of tahini for extra flavor.
Swap quinoa for cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg