Sweet Potato Taco Bowl: Easy, Flavorful, and Guilt-Free Delight
A delightful and healthy Sweet Potato Taco Bowl that is easy to make and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 avocado, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet.
- Bake for 25-30 minutes until tender.
- In a large bowl, combine cooked quinoa, black beans, corn, and roasted sweet potatoes.
- Gently mix and serve topped with sliced avocado.
Notes
- Add your favorite toppings like salsa or cheese for extra flavor.
- This bowl can be served warm or cold depending on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl, healthy recipes, vegetarian tacos