Description
A nutritious and flavorful meal combining roasted sweet potatoes, black beans, and fresh toppings in a taco bowl.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss sweet potatoes with olive oil, chili powder, cumin, paprika, and salt.
- Spread on a baking sheet and roast for 25 minutes until tender.
- Warm black beans in a small saucepan.
- Assemble bowls with quinoa, roasted sweet potatoes, black beans, avocado, and cilantro.
- Squeeze lime juice over the top before serving.
Notes
- Swap quinoa for rice if preferred.
- Add a dollop of Greek yogurt for extra creaminess.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg