Sweet Potato Taco Bowl: Easy, Flavorful Dinner for Everyone
A delicious Sweet Potato Taco Bowl that is simple to prepare and sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 sweet potatoes
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt to taste
- 1/4 cup fresh cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Peel and dice the sweet potatoes. Toss with olive oil, chili powder, cumin, garlic powder, and salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, layer the quinoa, roasted sweet potatoes, black beans, corn, and diced avocado.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add your favorite toppings such as cheese or salsa.
- This dish can be made vegan by omitting cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl