Description
This vibrant Sweet Potato Taco Bowl is a delicious, plant-forward meal that combines roasted sweet potatoes with black beans, corn, sautéed vegetables, and fresh toppings. It’s simple to prepare, naturally vegetarian, and easily customizable — perfect for meal prep, family dinners, or a colorful lunch!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- Salt and pepper, to taste
- Sour cream or Greek yogurt, for serving
- Fresh cilantro, chopped, for garnish
- Optional toppings: avocado, lime wedges, salsa, shredded cheese, pickled onions
Instructions
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Preheat the oven to 400°F (200°C).
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Toss diced sweet potatoes with 1 tablespoon olive oil, taco seasoning, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
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Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion and bell pepper for 5-7 minutes until softened.
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Add black beans and corn to the skillet. Cook for 3-4 minutes, stirring, until heated through. Season with salt and pepper to taste.
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Assemble bowls: layer roasted sweet potatoes with the bean and corn mixture.
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Top with sour cream or Greek yogurt, fresh cilantro, and any desired optional toppings.
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Serve immediately and enjoy!