Ingredients
For the Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tbsp olive oil
1 packet taco seasoning (or homemade blend)
For the Bowl:
3 cups cooked rice or quinoa
1 (15 oz) can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1/4 cup red onion, finely chopped
Optional Toppings:
Avocado or guacamole
Salsa or pico de gallo
Shredded cheese or dairy-free alternative
Sour cream or Greek yogurt
Fresh cilantro
Lime wedges
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Add diced sweet potatoes to a bowl, drizzle with olive oil, and toss with taco seasoning.
3. Spread sweet potatoes in a single layer on the baking sheet.
4. Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
5. While potatoes roast, cook rice or quinoa according to package instructions.
6. Warm black beans and corn in a saucepan or microwave until heated through.
7. Prepare toppings by chopping onion, cilantro, and slicing avocado.
8. To assemble bowls, add rice or quinoa to the base.
9. Top with roasted sweet potatoes, black beans, and corn.
10. Add desired toppings like onion, cheese, salsa, avocado, and sour cream.
11. Garnish with fresh cilantro and serve with lime wedges.
Notes
Roast sweet potatoes in a single layer for best caramelization.
Easily add protein like grilled chicken, ground turkey, or tofu.
Make it vegan by using dairy-free toppings.
Store components separately for meal prep up to 4 days.
Cauliflower rice works well for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 10mg