Description
A nutritious and flavorful Sweet Potato Taco Bowl packed with vibrant ingredients, perfect for a satisfying lunch or dinner.
Ingredients
Units
Scale
Sweet Potatoes
- 2 cups sweet potatoes, peeled and cubed
Black Beans
- 1 can (15 oz) black beans, rinsed and drained
Bell Peppers
- 1 cup bell peppers, sliced
Avocado
- 1 avocado, sliced
Spices
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
Lime Juice
- Juice of 1 lime
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them in olive oil, cumin, paprika, and a pinch of salt. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- Cook the Beans: While the sweet potatoes are roasting, rinse and drain your black beans. In a small saucepan, heat them over medium heat, adding a splash of lime juice and a sprinkle of cumin for extra flavor. Stir occasionally until heated through.
- Sauté the Peppers: In a skillet, heat a little olive oil over medium heat. Add sliced bell peppers and sauté until they are soft and slightly charred, about 5-7 minutes.
- Assemble the Bowl: Once everything is cooked, it’s time to assemble your Sweet Potato Taco Bowl! Start with a base of sweet potatoes, then layer on the black beans and sautéed peppers. Top with sliced avocado and a generous squeeze of fresh lime juice.
Notes
- Cut sweet potatoes into even cubes for consistent cooking.
- Keep an eye on the sweet potatoes to ensure they don’t burn; stir halfway through for even roasting.
- Try adding garlic powder or onion powder to the sweet potatoes for an extra depth of flavor.
- Use fresh ingredients whenever possible for the best taste and nutrition.
- Let the bowl cool for a few minutes before serving to enhance the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg