Description
A comforting and vibrant taco bowl featuring roasted sweet potatoes, black beans, and fresh toppings, perfect for family meals.
Ingredients
Scale
- 2 sweet potatoes, cubed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper to taste
- Cooked rice or quinoa
- Black beans, rinsed
- Corn kernels
- Avocado slices
- Salsa or sour cream (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Toss the cubed sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper until well-coated.
- Spread them on the baking sheet and roast for 25–30 minutes, flipping halfway through, until crispy and tender.
- Warm the cooked rice or quinoa, fluff with a fork, adding butter or olive oil for richness.
- Rinse and warm black beans with cumin and water in a small saucepan until heated through.
- Warm the corn kernels in a skillet with olive oil and salt until slightly colored.
- Assemble bowls by adding rice or quinoa, topped with roasted sweet potatoes, black beans, and corn, ensuring a vibrant presentation.
- Add avocado slices and optional salsa or sour cream. Finish with a squeeze of lime and fresh herbs.
- Serve immediately and enjoy family meals together.
Notes
Feel free to swap grains, add proteins, or adjust spices to your liking. Leftovers store well and can be reheated for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: taco bowl, sweet potato, vegetarian, family meal, quick meal