Taco Bowl
A vibrant and customizable taco bowl made with roasted sweet potatoes, beans, and fresh toppings, perfect for any weeknight meal.
Ingredients
For the taco bowl
- 2 medium sweet potatoes peeled and diced
- 1 can black beans or pinto beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- ½ cup sour cream or Greek yogurt optional
- 1-2 tablespoons taco seasoning
- 1 juice of lime for a zesty kick
- fresh cilantro, chopped optional for garnish
- shredded cheese (cheddar, jack, or your choice) optional for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into ½-inch cubes. Toss them in a bowl with olive oil and taco seasoning until well-coated.
- Spread the seasoned sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, or until fork-tender and lightly caramelized.
Assembly
- In a large bowl, combine the roasted sweet potatoes, black or pinto beans, and corn. Mix gently to combine the ingredients.
- Top with diced avocado, a dollop of sour cream or yogurt, shredded cheese if using, and a generous squeeze of fresh lime juice.
- Garnish with cilantro if desired for a fresh touch.
- Serve warm and enjoy!
Notes
For a complete dining experience, consider serving it alongside a simple green salad or fresh salsa. Store leftovers properly to keep the meal fresh.