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Delicious Sweet Potato Taco Bowl Recipe for Home Cooks

Sweet Potato Taco Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1 can 15 oz black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 medium red bell pepper diced
  • 1 avocado sliced
  • 1/2 cup diced fresh cilantro for garnish
  • 1 lime cut into wedges

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Peel and dice the sweet potatoes into 1-inch cubes.
  3. Toss the diced sweet potatoes with olive oil, chili powder, and cumin, then spread them evenly on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until tender and golden brown.
  5. While the sweet potatoes are roasting, prepare the vegetables by dicing the red bell pepper and slicing the avocado.
  6. Heat the black beans in a small saucepan over medium heat, seasoning with a pinch of salt if desired.
  7. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
  8. Assemble your taco bowl by adding a base of roasted sweet potatoes, followed by a generous scoop of black beans and diced red bell pepper.
  9. Top with sliced avocado, fresh cilantro, and lime wedges.