Description
A hearty and filling Whole30 Sweet Potato Taco Bowl packed with sweet potatoes, black beans, corn, and fresh toppings.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Place on a baking sheet and roast for 20-25 minutes, or until tender.
- Combine the roasted sweet potatoes, black beans, and corn in a large bowl.
- Serve in bowls topped with fresh avocado slices, cilantro, and lime wedges.
Notes
For best results, avoid overcrowding the baking sheet and customize spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg