Description
A nutritious and filling sweet potato taco bowl that features caramelized sweet potatoes, black beans, and creamy avocado, perfect for busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Combine the roasted sweet potatoes, black beans, and avocado in a bowl.
- Serve in bowls, garnished with fresh cilantro and lime wedges.
Notes
Consider using substitutions like butternut squash or Greek yogurt for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg