Go Back

Cozy Sweet Potato Taco Bowls for Dinner Delight

Sweet Potato Taco Bowls For A Cozy Weeknight Dinner made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • Lime wedges for serving

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper in a large bowl.
  3. Spread the sweet potatoes on a baking sheet in a single layer.
  4. Roast the sweet potatoes for 25-30 minutes, stirring halfway through.
  5. While the potatoes roast, heat black beans and corn in a saucepan over medium heat.
  6. Once the sweet potatoes are cooked, remove them from the oven and set aside.
  7. Assemble your taco bowls by layering sweet potatoes, black beans, corn, diced avocado, and chopped cilantro.
  8. Serve your taco bowls with lime wedges on the side.