Sweet Potato and Avocado Taco Bowl: Easy, Flavorful Comfort Food
A delicious and nutritious taco bowl featuring sweet potatoes and avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes
- 1 ripe avocado
- 1 cup black beans
- 1 cup corn
- 1 red bell pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss with olive oil, chili powder, cumin, and salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, combine black beans, corn, and diced red bell pepper.
- Once the sweet potatoes are done, assemble the taco bowls by layering sweet potatoes, black bean mixture, and diced avocado.
- Garnish with fresh cilantro.
Notes
- For extra flavor, add lime juice on top.
- This bowl is vegan and gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sweet Potato and avocado Taco Bowl