Description
A healthy and flavorful sweet potato taco bowl packed with nutrients and bold flavors.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, chili powder, cumin, and salt.
- Roast for 25 minutes or until tender.
- Assemble bowls with quinoa, black beans, roasted sweet potatoes, avocado, cilantro, and red onion.
- Squeeze lime juice over the top before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add hot sauce or Greek yogurt for extra flavor.
- Substitute quinoa with rice if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato taco bowl, vegetarian, healthy, easy