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Sweet Potato Taco Bowls | Easy, Healthy Weeknight Dinner!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
Enjoy a vibrant and nutritious dinner with these easy-to-make sweet potato taco bowls, perfect for a healthy weeknight meal.

Ingredients

Vegetables

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 avocado diced avocado
  • 1 cup cooked quinoa or brown rice
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions 

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Roast for 25-30 minutes.
  • Cook quinoa or rice according to package instructions. Heat black beans and corn until warm.
  • Assemble bowls with quinoa, black beans, corn, roasted sweet potatoes, and tomatoes. Top with avocado, cilantro, and lime.

Notes

Feel free to customize with your favorite toppings or add hot sauce for extra flavor.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: sweet potato