Description
A vibrant and nourishing bowl featuring roasted sweet potatoes with taco spices, hearty grains, and fresh toppings for a balanced and flavorful meal.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup cooked rice or quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: sour cream or Greek yogurt, shredded cheese, salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly crispy.
- Prepare the base by cooking rice or quinoa if not already done.
- Warm the black beans and corn in a small pan or microwave.
- Assemble the bowls by adding rice or quinoa as the base.
- Top with roasted sweet potatoes, black beans, and corn.
- Add sliced avocado, red onion, and fresh cilantro.
- Squeeze lime juice over the bowl and add optional toppings as desired.
Notes
- Add grilled chicken or tofu for extra protein.
- Include jalapeños or hot sauce for more heat.
- Swap rice for cauliflower rice for a lighter option.
- Use chipotle seasoning or smoked paprika for a smoky flavor.
- Store components separately for best freshness when meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
