Description
Healthy homemade roasted sweet potato taco bowls with fresh toppings.
Ingredients
- 2 medium sweet potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a serving bowl, layer roasted sweet potatoes, black beans, corn, avocado, cherry tomatoes, and red onion.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Customize with your favorite toppings.
- Use whole grain tortillas for added texture.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican