Description
This Sweet Potato Taco Bowl is a vibrant, flavorful, and nutritious dish featuring roasted sweet potatoes seasoned with warm spices, combined with a fresh and colorful mix of black beans, corn, bell peppers, avocado, and cherry tomatoes. Perfect for a wholesome vegetarian meal, it’s easy to prepare and customizable with optional toppings like sour cream, cheese, or hot sauce.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juices of 1 lime
Optional Toppings
- Sour cream
- Shredded cheese
- Hot sauce
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until they are evenly coated with the seasoning.
- Arrange Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet, ensuring they have enough space to roast properly.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes become tender and caramelized.
- Prepare Vegetables: While the sweet potatoes roast, combine black beans, corn, diced red bell pepper, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro in a separate bowl.
- Add Lime Juice: Squeeze half of the lime juice over the vegetable mixture and gently toss to combine all the flavors.
- Cool Sweet Potatoes: Remove the roasted sweet potatoes from the oven and allow them to cool slightly for easier handling and better flavor blending.
- Assemble Taco Bowls: In serving bowls, start with a layer of roasted sweet potatoes and then top with the black bean and vegetable mixture.
- Add Final Touches: Drizzle the remaining lime juice over the assembled bowls and add optional toppings such as sour cream, shredded cheese, or hot sauce according to your preference.
- Serve and Enjoy: Serve immediately to enjoy the delightful combination of roasted, fresh, and zesty flavors in this wholesome taco bowl.
Notes
- You can use fresh, frozen, or canned corn based on availability. If using frozen or canned, ensure they are drained and thawed if necessary.
- For a vegan version, omit sour cream and cheese or substitute with plant-based alternatives.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the sweet potato seasoning or include jalapeños in the vegetable mix.
- For added crunch, consider topping the bowl with toasted pumpkin seeds or crushed tortilla chips.
- Leftover components can be stored separately in airtight containers and combined just before serving to maintain freshness.
