Description
A delightful blend of flavors and textures featuring roasted sweet potatoes, black beans, corn, and fresh toppings, perfect for casual dinners or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- Salt to taste
- 1 bag tortilla chips (about 8 oz)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, taco seasoning, and a pinch of salt until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- While the sweet potatoes are roasting, combine black beans, corn, halved cherry tomatoes, diced avocado, and chopped cilantro in a medium bowl. Drizzle with lime juice and toss gently.
- Once the sweet potatoes are done, let them cool slightly. In serving bowls, layer the roasted sweet potatoes, black bean and corn mixture, and top with crispy tortilla chips.
- Garnish with extra cilantro if desired and serve immediately.
Notes
- For a vegan option, ensure your taco seasoning is plant-based.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the microwave for a minute or two.
- For a gluten-free option, ensure all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Sweet Potato Taco Bowl, Vegetarian, Healthy Recipe, Meal Prep