Description

These vibrant Sweet Potato Taco Bowls offer a symphony of textures and flavors that nourish your body from the inside out. High in Vitamin A and dietary fiber, they are perfect for a nutritious meal.

Ingredients

Scale

2 cups Cooked Quinoa or Brown Rice
2 Large Sweet Potatoes (cubed)
1 can (15 oz) Organic Black Beans
2 tablespoons Avocado Oil
1 Ripe Avocado (sliced)
Spices: Cumin, Smoked Paprika, Chili Powder
Fresh Produce: Fresh Cilantro, Red Onion, Lime

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper
Toss cubed sweet potatoes in a bowl with Avocado Oil, cumin, smoked paprika, chili powder, and sea salt
Spread the sweet potatoes on the baking sheet and roast for 25 to 30 minutes until tender and crispy
Cook quinoa or brown rice according to package instructions, using vegetable broth for added flavor
Rinse black beans and heat them in a saucepan with a splash of water and lime juice
Assemble bowls starting with grains, then add roasted sweet potatoes and black beans
Top with sliced avocado, diced red onions, and chopped cilantro, and squeeze fresh lime juice over

Notes

Store components separately in airtight glass containers to maintain freshness.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 8g
Sodium: 380mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg