Description
A healthy and flavorful dish featuring roasted sweet potatoes, black beans, and fresh toppings served in a bowl.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa or rice
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, chili powder, cumin, paprika, and salt.
- Spread on a baking sheet and roast for 25 minutes, flipping halfway.
- Warm black beans in a small pot.
- Divide quinoa or rice into bowls.
- Top with roasted sweet potatoes, black beans, avocado, cilantro, and red onion.
- Squeeze lime juice over each bowl before serving.
Notes
- For extra flavor, add a spoonful of salsa or Greek yogurt.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato taco bowls, vegetarian, healthy, easy dinner