Description
These Sweet Potato Taco Bowls are a flavor-packed, nutrient-rich dinner that’s quick and easy to prepare. Roasted sweet potato cubes, black beans, and your favorite taco toppings come together in a satisfying and wholesome meal.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup diced tomatoes
– 2 cups shredded lettuce
– 1/2 cup sour cream
– 2 tablespoons taco seasoning
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Toss the sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper.
3. 3. Spread the seasoned sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. 4. In a medium bowl, mix the black beans, diced tomatoes, and taco seasoning.
5. 5. Assemble the taco bowls by dividing the roasted sweet potato cubes, black bean mixture, and shredded lettuce among 4 serving bowls.
6. 6. Top each bowl with a dollop of sour cream.
7. 7. Serve immediately and enjoy!
Notes
– For a spicier kick, add diced jalapeño or hot sauce to the black bean mixture.
– Swap out the sour cream for plain Greek yogurt for a healthier alternative.
– Customize the toppings with your favorite taco fillings, such as avocado, shredded cheese, or diced onions.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican