Sweet Potato Taco Bowl
A colorful, healthy, and comforting bowl packed with crispy roasted sweet potatoes, black beans, corn, and creamy avocado, perfect for meal prep and weeknight dinners.
Ingredients
For the roasted sweet potatoes
- 2 pieces sweet potatoes, cubed Use fresh sweet potatoes for best texture.
- 2 tbsp olive oil Can swap with avocado oil.
- 1 tsp paprika Feel free to use smoked paprika for a different flavor.
- 1 tsp cumin
- 0.5 tsp chili powder
- to taste Salt & pepper
For serving
- Cooked rice or quinoa Your choice of base.
- Black beans, rinsed Can replace with other beans like pinto or chickpeas.
- Corn kernels
- 1 pieces Avocado slices Add freshness and creaminess.
- Salsa or sour cream (optional) Add for extra flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, spices, salt, and pepper until evenly coated.
Cooking
- Spread the coated sweet potatoes on a baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through for even browning.
- If potatoes look dry, drizzle a touch more oil.
Assembly
- In a bowl, layer cooked rice or quinoa, the roasted sweet potatoes, black beans, and corn.
- Top with avocado slices and salsa or sour cream as desired.
- Serve immediately and enjoy!
Notes
For best results, roast sweet potatoes on a single layer to achieve maximum crispiness. Feel free to mix in other veggies like roasted peppers or serve components separately for a DIY bowl experience.