Enjoy a colorful, nutrient-packed taco bowl in just 30 minutes! Roasted sweet potatoes meet hearty black beans, fresh veggies, and creamy avocado for a satisfying plant-based meal. Perfect for lunch, dinner, or a customizable taco night, this bowl is bursting with flavor, texture, and wholesome goodness.
Ingredients
Bowl Ingredients
- 1 cup cooked black beans (or canned, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or roasted)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- Optional: shredded lettuce, shredded cheese, or Greek yogurt
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced
- 1–2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Toppings
- Salsa or pico de gallo
- Lime wedges
- Hot sauce (optional, for spice lovers)
- Crushed tortilla chips (for crunch)
Instructions
Step 1 – Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
- Spread in a single layer on a baking sheet.
- Roast 20–25 minutes, flipping halfway, until tender and slightly caramelized.
Step 2 – Prepare the Bowl Ingredients
- While sweet potatoes roast, warm black beans and corn in a skillet or microwave.
- Chop cherry tomatoes, red onion, and cilantro. Slice avocado and set aside.
Step 3 – Assemble the Bowls
- Divide roasted sweet potatoes into serving bowls.
- Top with black beans, corn, cherry tomatoes, red onion, and avocado slices.
- Sprinkle with fresh cilantro and optional toppings like shredded cheese, crushed tortilla chips, or Greek yogurt.
Step 4 – Add Final Touches
- Drizzle with salsa or pico de gallo.
- Serve with lime wedges and hot sauce for added brightness and spice.
Time, Serving & Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2–3
Per Serving (approximate):
- Calories: 320
- Protein: 10 g
- Carbs: 55 g
- Fat: 10 g
Why You’ll Love This Sweet Potato Taco Bowl
- Flavorful & Satisfying: Roasted sweet potatoes and black beans create a perfect sweet-savory balance.
- Colorful & Fresh: Cherry tomatoes, avocado, and cilantro add vibrant texture and taste.
- Quick & Easy: Ready in under 40 minutes with minimal prep.
- Customizable: Add cheese, Greek yogurt, or tortilla chips for extra richness and crunch.
- Plant-Based & Wholesome: Packed with fiber, protein, and nutrients from veggies and beans.
Tips for Success
- Roast sweet potatoes in a single layer for even cooking.
- Warm beans and corn before assembling for best flavor.
- Customize protein: swap black beans for chickpeas, grilled chicken, or tofu.
- Mix in extra veggies like bell peppers or zucchini for added nutrition.
- Store components separately in airtight containers for up to 3 days.
Serving Suggestions
- Serve with tortilla chips or warm tortillas for a complete taco night.
- Pair with a fresh lime wedge or a side of guacamole.
- Add a drizzle of hot sauce for spice lovers.
Health Benefits
- Sweet Potatoes: High in fiber, vitamin A, and antioxidants.
- Black Beans: Excellent source of plant-based protein and fiber.
- Avocado: Provides heart-healthy fats and potassium.
- Veggies & Herbs: Fresh produce boosts vitamins, minerals, and flavor.
Storage
- Store roasted sweet potatoes, beans, and toppings separately in airtight containers in the fridge for up to 3 days.
- Reheat sweet potatoes and beans gently before assembling bowls for best results.
