Description
Discover the secret to creating delicious and nutritious Sweet Potato Taco Bowls in just 30 minutes! This easy-to-make recipe is packed with roasted sweet potatoes, black beans, and a variety of fresh toppings for a satisfying and flavorful meal.
Ingredients
– 2 medium sweet potatoes, peeled and cubed
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/4 teaspoon salt
– 1 (15 oz) can black beans, drained and rinsed
– 2 cups shredded lettuce
– 1 cup diced tomatoes
– 1 avocado, diced
– 1/4 cup crumbled feta cheese (optional)
– Chopped cilantro, for garnish
– Lime wedges, for serving
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, and salt until well coated.
3. 3. Spread the seasoned sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly crispy.
4. 4. While the sweet potatoes are roasting, prepare the remaining ingredients.
5. 5. To assemble the taco bowls, start with a layer of roasted sweet potatoes, then top with black beans, shredded lettuce, diced tomatoes, and avocado.
6. 6. Sprinkle with crumbled feta cheese (if using) and chopped cilantro.
7. 7. Serve the Sweet Potato Taco Bowls warm, with lime wedges on the side.
Notes
– For a vegan option, omit the feta cheese.
– Feel free to add other toppings like sour cream, salsa, or jalapenos to customize the bowls to your liking.
– The roasted sweet potatoes can be prepared in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: Mexican, American