Sweet Potato Taco Bowl

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Sweet Potato Taco Bowl

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Pin Recipe

Delicious sweet potato taco bowl recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 cup cooked black beans
• 1/2 cup cooked quinoa or rice
• 1/4 cup salsa
• 1/4 avocado, diced
• 2 tablespoons chopped cilantro (optional)

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, and garlic powder on a baking sheet.
2. Step 2: Roast sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. Step 3: While sweet potatoes are roasting, prepare quinoa/rice and have black beans ready.
4. Step 4: Divide the cooked quinoa/rice and black beans into bowls.
5. Step 5: Top with roasted sweet potatoes, salsa, and diced avocado.
6. Step 6: Garnish with chopped cilantro, if desired, and serve immediately.

Notes

• Store leftover components separately in airtight containers to prevent the bowl from getting soggy.
• For a quick warm-up, reheat the sweet potatoes and quinoa/rice in the microwave before assembling the bowl.
• Try adding a dollop of Greek yogurt or sour cream for extra creaminess and tang.
• To enhance the sweet potato's natural sweetness, consider adding a tiny pinch of cinnamon to the spice blend.

• Author: Kelly Deitz
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American