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Cozy Sweet Potato Taco Bowl

A delightful bowl full of crispy sweet potatoes, hearty black beans, and creamy avocado, perfect for family gatherings and cozy meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes, peeled and cubed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
For the Bowl Assembly
  • 1 can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 medium avocado, diced
  • 1 cup cherry tomatoes, halved
  • Tortillas or tortilla chips for serving
  • Lime wedges for serving
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, toss the cubed sweet potatoes with cumin, paprika, salt, and pepper.
Cooking
  1. Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper and roast for about 20-25 minutes, flipping halfway through.
  2. While the sweet potatoes are roasting, prepare the toppings: rinse and drain the black beans, prepare the corn, dice the avocado, and halve the cherry tomatoes.
Assembly
  1. In bowls, start with a base of roasted sweet potatoes, then layer on black beans, corn, diced avocado, and cherry tomatoes.
  2. Squeeze fresh lime juice over the top and garnish with cilantro. Serve with warm tortillas or crunchy tortilla chips.

Notes

For substitutes, try butternut squash for sweet potatoes. Ensure sweet potatoes are not overcrowded on the baking sheet to maintain crispiness. Store leftovers in an airtight container for up to 3 days or freeze components separately.