Description
A hearty, healthy taco bowl loaded with roasted sweet potatoes, black beans, and bold toppings. Great for meal prep or weeknight dinner.
Ingredients
2 medium sweet potatoes, cubed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
½ tsp chili powder
½ tsp garlic powder
Salt to taste
1 cup cooked quinoa or brown rice
1 cup black beans (rinsed and drained)
1 cup shredded cabbage or slaw mix
½ avocado, sliced
¼ cup chipotle yogurt or avocado crema
Optional: pickled onions, radish slices, lime wedges
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with oil and spices. Spread evenly on tray.
3. Roast for 25–30 minutes, flipping once halfway, until golden and crisp.
4. Warm black beans and prepare quinoa or rice.
5. In a bowl, layer grains, beans, sweet potatoes, and cabbage.
6. Top with avocado slices and sauce. Add optional toppings as desired.
Notes
Store components separately in the fridge for up to 4 days.
Make a double batch of sweet potatoes for quick lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowls, healthy dinner, vegetarian, meal prep