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Sweet Potato Taco Bowl

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A flavorful and nutritious taco bowl featuring roasted sweet potatoes, black beans, and fresh toppings.

Ingredients

Scale

For the Crust:

  • 2 medium sweet potatoes, diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 can black beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 avocado, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 lime, cut into wedges
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  2. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
  3. While sweet potatoes roast, heat black beans in a small saucepan over low heat.
  4. Assemble bowls by dividing quinoa, roasted sweet potatoes, and black beans among four bowls.
  5. Top with avocado slices, cilantro, red onion, and a squeeze of lime juice before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/sweet-potato-taco-bowl/