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Healthy Sweet Potato Taco Bowl topped with fresh ingredients and herbs.

Sweet Potato Taco Bowl

A vibrant and nourishing Sweet Potato Taco Bowl loaded with roasted sweet potatoes, black beans, corn, avocado, and fresh vegetables, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes Peeled and cubed
  • 1 can black beans Rinsed and drained
  • 1 cup corn kernels Fresh or frozen
  • 1 unit red bell pepper Diced
  • 1 unit avocado Diced
Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
For Serving
  • Fresh cilantro For garnish
  • Lime wedges For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the sweet potatoes, then toss them with olive oil, cumin, paprika, salt, and pepper.
Roasting
  1. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
Mixing
  1. In a bowl, combine black beans, corn, and diced red bell pepper.
Assembling
  1. Once the sweet potatoes are done, assemble your bowl by placing a base of sweet potatoes, followed by the black bean and corn mix, and top with diced avocado.
  2. Garnish with fresh cilantro and serve with lime wedges.

Notes

For extra crispiness, toss sweet potatoes in a little more olive oil before baking. This bowl can be customized with various toppings and ingredients based on preferences.
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