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Delicious sweet potato taco bowl topped with fresh ingredients

Sweet Potato Taco Bowl

A hearty and nourishing taco bowl featuring roasted sweet potatoes, black beans, and fresh vegetables, perfect for a nutritious meal any day of the week.
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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
  

Base Ingredients
  • 2 large sweet potatoes Peeled and cubed
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium red bell pepper, diced
  • 1 medium avocado, diced For topping
Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
Garnishes
  • 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.
Cooking
  1. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
  2. In a bowl, combine the black beans, corn, and diced red bell pepper.
Assembly
  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

Serve warm, drizzled with lime juice. This bowl is great for meal prep; store components separately.
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