Roasted Sweet Potato Taco Bowls
These vibrant taco bowls feature roasted sweet potatoes, black beans, and fresh toppings for a nourishing and satisfying meal.
Ingredients
For the Taco Bowls
- 2 medium Sweet potatoes Peeled and cubed
- 2 tablespoons Olive oil For roasting
- 1 teaspoon Ground cumin For flavor
- 1 teaspoon Smoked paprika For flavor
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black pepper To taste
- 1 can Black beans Rinsed and drained
- 1 cup Corn Fresh or frozen
- 1 medium Avocado Diced
- 1/2 cup Cherry tomatoes Halved
- 2 cups Romaine lettuce Chopped
- 1/2 cup Feta or cotija cheese Crumbled
- 1/4 cup Fresh cilantro Chopped
- 2 medium Lime wedges For serving
- 1 cup Tortilla chips or whole grain tortillas For serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and cube the sweet potatoes.
- Transfer the diced sweet potatoes to a large mixing bowl.
- Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and black pepper.
- Toss well to coat each piece.
Roasting
- Spread the sweet potatoes out on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through until golden brown and tender.
Assembly
- While the sweet potatoes roast, prepare the other ingredients: rinse black beans, thaw corn, dice avocado, halve cherry tomatoes, and chop romaine lettuce.
- Once sweet potatoes are ready, assemble the bowls starting with roasted sweet potatoes at the bottom.
- Top with black beans, corn, avocado, cherry tomatoes, and romaine lettuce.
- Sprinkle with feta or cotija cheese, and garnish with cilantro.
- Serve with lime wedges and tortilla chips or whole grain tortillas.
Notes
You can customize the toppings based on your preferences. For a vegan option, omit cheese and use dairy-free alternatives. Leftovers can be stored separately to maintain freshness.