Are you ready to elevate your weeknight dinner with a burst of vibrant flavors and wholesome ingredients? Dive into the world of Mexican cuisine with our irresistible Sweet Potato Taco Bowls! This colorful dish combines the natural sweetness of roasted sweet potatoes with hearty black beans and fresh avocado, creating a satisfying meal that’s as nutritious as it is delicious. Perfect for busy evenings, this recipe is not only quick to prepare but also packed with flavors that will leave your taste buds dancing. Don’t miss out on this mouthwatering experience—read on to discover how to whip up your very own Sweet Potato Taco Bowls!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the diced sweet potatoes with chili powder, cumin, salt, and pepper. Ensure the sweet potatoes are evenly coated with the spices.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, prepare the black beans and corn. In a medium skillet, combine the rinsed black beans and corn kernels. Heat over medium heat, stirring occasionally, until warmed through.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly for 2-3 minutes.
- Assemble the taco bowls by dividing the roasted sweet potatoes among four serving bowls.
- Top each bowl with the warm black beans and corn mixture.
- Garnish each bowl with sliced avocado and fresh chopped cilantro.
- Serve immediately with lime wedges on the side, allowing each person to squeeze fresh lime juice over their taco bowl.
Tips
- Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even roasting. Look for those with smooth skin and no blemishes for the best flavor.
- Customize Your Spices: Feel free to adjust the chili powder and cumin to suit your taste. If you like it spicy, add a pinch of cayenne pepper or some diced jalapeños!
- Don’t Skip the Roasting: Roasting the sweet potatoes at a high temperature caramelizes their natural sugars, enhancing their sweetness and flavor. Make sure to give them enough space on the baking sheet for even cooking.
- Mix Up the Toppings: While avocado and cilantro are fantastic, consider adding other toppings like diced tomatoes, radishes, or a dollop of Greek yogurt for extra creaminess.
- Make It a Meal Prep Winner: These taco bowls are perfect for meal prep! Roast a larger batch of sweet potatoes and store them in the fridge for easy assembly throughout the week.
- Serve with Fresh Lime: Squeezing fresh lime juice over the bowls just before serving brightens up the flavors and adds a refreshing zing!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
