Description
A vibrant and customizable dish packed with roasted sweet potatoes, black beans, and fresh vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup salsa
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, chili powder, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
- In a large bowl, combine the roasted sweet potatoes, black beans, corn, avocado, cherry tomatoes, and red onion.
- Top with salsa and Greek yogurt or sour cream.
- Garnish with fresh cilantro before serving. Enjoy your flavorful taco bowl!
Notes
Customize toppings based on preferences and dietary needs. Store leftovers in the fridge for 3-4 days, keeping avocado separate if possible.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg