This Delicious Sweet Potato Taco Bowl combines the earthy sweetness of roasted sweet potatoes with all the fixings of a classic taco, making it a winner for both family dinners and meal prep.
Ingredients
Scale:
2 large sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil (extra virgin)
1 tablespoon taco seasoning
Salt and pepper to taste
2 cups cooked quinoa or brown rice
1 can black beans, rinsed and drained
1 cup corn (frozen or fresh)
1 cup cherry tomatoes, halved
1 avocado, sliced or diced
1 cup shredded lettuce or spinach
½ cup diced red onion
¼ cup fresh cilantro, chopped
Cilantro lime dressing
Spicy avocado sauce (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the diced sweet potatoes with olive oil, taco seasoning, salt, and pepper. Toss until the sweet potatoes are well coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
While the sweet potatoes are roasting, prepare the quinoa or brown rice according to package instructions.
In a small saucepan over medium heat, warm the black beans until heated through, about 5 minutes.
Once the sweet potatoes are done roasting, start assembling your taco bowls with a base of quinoa or brown rice, followed by black beans, corn, and roasted sweet potatoes.
Top your bowls with cherry tomatoes, avocado, lettuce, red onion, and cilantro. Drizzle with cilantro lime dressing and spicy avocado sauce if using.
Serve immediately while everything is warm and fresh.
