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🌮 Sweet Potato Taco Bowl

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Description

Roasted sweet potatoes bring a natural sweetness that pairs perfectly with bold, savory flavors, and this bowl pulls it all together in a simple, satisfying way. With warm spices, hearty black beans, sweet corn, and creamy avocado, every bite has a balance of texture and flavor. It’s an easy, flexible meal that works just as well for a quick weeknight dinner as it does for prepping ahead or serving casually.

Ingredients
  • 2 medium sweet potatoes, diced
  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Tortilla chips, for serving (optional)
Instructions
  1. 1
    1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light coating of oil.
  2. 2
    2. Add the diced sweet potatoes to a bowl and toss with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
  3. 3
    3. Spread the seasoned sweet potatoes out in a single layer on the baking sheet. Roast for about 25 minutes, flipping halfway through, until they are tender inside and lightly crisp on the edges.
  4. 4
    4. In a separate bowl, combine the black beans and corn. Season with salt, pepper, and a squeeze of fresh lime juice, then mix well.
  5. 5
    5. Once the sweet potatoes are done, divide them into serving bowls. Spoon the bean and corn mixture over the top.
  6. 6
    6. Finish with sliced avocado, a sprinkle of fresh cilantro, and lime wedges on the side. Serve with tortilla chips if you’d like added crunch.
    7. Serving Suggestions
  7. 7
  8. 8
    * Add a crisp green salad with a light lime vinaigrette.
  9. 9
    * Serve with warm corn tortillas for a handheld option.
  10. 10
    * Top with pickled red onions or jalapeños for extra acidity and heat.
    11. Storage
  11. 11
  12. 12
    * **Refrigeration:** Store components separately in airtight containers for up to 4 days.
  13. 13
    * **Freezing:** Roasted sweet potatoes can be frozen for up to 3 months. Do not freeze avocado or cilantro.
  14. 14
    * **Reheating:** Warm sweet potatoes in a skillet or oven to restore crispness. Bean mixture can be reheated or served cold.
Note

* Cut sweet potatoes into even-sized pieces for consistent roasting. * Avoid overcrowding the pan to ensure crisp edges. * Rinse canned beans to reduce sodium and improve flavor. * Add smoked paprika or hot sauce for extra depth. * Prep ahead by roasting potatoes and mixing beans earlier in the day.

Read it online: https://morselswithmidge.com/recipe/%f0%9f%8c%ae-sweet-potato-taco-bowl/
Morsels with Midge
Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.