Description
A simple recipe for a vegetarian taco bowl featuring roasted sweet potatoes.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked brown rice
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Optional toppings: avocado slices, salsa, plain Greek yogurt or sour cream
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until the sweet potatoes are tender and slightly browned.
- In a bowl, combine the cooked brown rice, black beans, corn, and roasted sweet potatoes.
- Add the red onion, cilantro, and lime juice. Toss gently to combine.
- Divide the mixture into serving bowls.
- Add your desired toppings, such as avocado slices or salsa.
Notes
- You can prepare the rice and beans ahead of time to speed up assembly.
- For extra flavor, roast the sweet potatoes with a pinch of smoked paprika.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 15
- Protein: 18
- Cholesterol: 0
Keywords: sweet potato, taco bowl, vegetarian, black bean, brown rice, easy dinner, healthy bowl