Sweet Potato Taco Bowls
Ingredients
Scale
- 2 small sweet potatoes, peeled and cut into (1/2″) cubes
- 1 1/2 tablespoons olive oil
- 2 teaspoons taco seasoning
- 1 cup cooked brown rice
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup fresh or frozen corn, cooked
- 1/2 cup cherry tomatoes, diced
- 1 avocado, peeled, pitted, and diced
- 1 cup fresh cilantro
- 1 clove minced garlic
- juice of 1 lime
- 1 teaspoon honey
- 2–3 tablespoons 0% fat plain greek yogurt
- 3 tablespoons extra virgin olive oil
- sea salt, to taste
Instructions
- Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and taco seasoning. Toss to combine and spread out evenly on the baking sheet. Bake for 20-25 minutes, flipping halfway, until tender and starting to brown on the edges.
- While the potatoes are roasting, make the Cilantro Lime Dressing. Place the cilantro, garlic, lime juice, honey, greek yogurt, and sea salt in a small food processor or blender. Pulse to combine. Slowly pour in the olive oil and process until smooth and combined.
- Assemble the bowls. Divide the rice between 2 bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, and avocado. Drizzle with the dressing, serve, and enjoy!
Find it online: https://www.rapidrecipes.blog/sweet-potato-taco-bowls-30-minute/