Description
A vibrant and nutritious taco bowl featuring roasted sweet potatoes, black beans, and a variety of fresh toppings—all served over rice or greens for a satisfying, vegetarian-friendly meal.
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked brown rice or quinoa
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta or cotija cheese (optional)
- Juice of 1 lime
- Sour cream or Greek yogurt for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
- While sweet potatoes roast, warm black beans in a small saucepan over low heat.
- To assemble the bowls, divide rice or quinoa among serving bowls.
- Top with roasted sweet potatoes, black beans, avocado, tomatoes, red onion, and cheese if using.
- Drizzle with lime juice and garnish with cilantro. Add sour cream or Greek yogurt if desired. Serve immediately.
Notes
- You can substitute rice with cauliflower rice for a lower-carb option.
- Add grilled chicken or tofu for extra protein if desired.
- Adjust the spice level by adding hot sauce or jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg