Taco Bowl
A quick and healthy Taco Bowl featuring roasted sweet potatoes, black beans, corn, and creamy avocado. Perfect for busy nights or meal prep.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced Can substitute with butternut squash or roasted cauliflower.
- 1 can black beans, drained and rinsed Can substitute with pinto or chickpeas.
- 1 cup corn (canned or frozen) Frozen corn works fine.
- 1 avocado, diced Add last to keep it pretty and creamy.
- 1/2 cup Greek yogurt or sour cream Substitute with dairy-free yogurt if needed.
- 1 teaspoon chili powder Adjust to taste.
- 1 teaspoon cumin Adds smoky flavor.
- Salt and pepper to taste
- Fresh cilantro for garnish Can substitute with green onions or parsley.
- Lime wedges for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
- In a large bowl, combine black beans, corn, and roasted sweet potatoes.
- Top with diced avocado and a dollop of Greek yogurt or sour cream.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Make-ahead by roasting sweet potatoes up to 3 days in advance. Store components separately. Ideal for meal prep and can be customized to suit dietary needs.