Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 cup cooked rice
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- 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, stirring halfway.
- Warm black beans in a small pot over low heat.
- Assemble bowls with rice, roasted sweet potatoes, black beans, avocado, tomatoes, red onion, and cilantro.
- Squeeze lime wedges over the top before serving.
Notes
- Swap black beans for pinto beans if preferred.
- Add hot sauce for extra spice.
- Use quinoa instead of rice for more protein.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian taco bowl, sweet potato black bean bowl, healthy taco bowl