Can I make the Sweet Potato Taco Bowl vegan?

Yes! This recipe is naturally vegan-friendly if you skip any dairy toppings like cheese or sour cream. You can use plant-based yogurt or vegan cheese alternatives to keep it fully vegan.

What are some good protein options to add?

You can add black beans, chickpeas, grilled tofu, or tempeh for extra protein. Grilled chicken or shrimp also pair well if you’re not keeping it vegetarian.

How do I store leftovers and how long do they last?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove, and add fresh toppings if desired.

Can I prepare the components ahead of time?

Absolutely! You can roast the sweet potatoes and cook the beans or protein a day in advance. Keep each component separate until ready to assemble for the freshest taste.

Sweet Potato Taco Bowl Recipe | Healthy & Delicious Comfort Food

Description

A healthy, flavorful taco bowl featuring roasted sweet potatoes, black beans, avocado, corn, and fresh herbs. Perfect for a nutritious and comforting meal.

Ingredients

Scale

2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 avocado, sliced
1 cup corn kernels (fresh or frozen)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Olive oil for roasting

Instructions

Preheat the oven to 425°F (220°C).
Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
Roast for 25-30 minutes, turning halfway, until tender and slightly crispy.
Warm the black beans and corn.
Assemble bowls with roasted sweet potatoes, black beans, corn, avocado slices, cilantro, and lime wedges.
Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: Mexican-inspired / Fusion