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Sweet Potato Taco Bowl: A Flavor-Packed, Nutritious Meal for Any Night

Sweet Potato Taco Bowl
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This recipe reminds me of cozy evenings at home when we wanted something wholesome but exciting. The sweet potatoes bring a natural warmth, and the taco flavors make every bite a celebration. It’s the kind of dish that feels like a hug—simple, satisfying, and perfect for busy nights or lazy Sundays. Whether you’re cooking for one or a whole table, this bowl is always a hit. Try it once, and it’ll become a regular at your dinner table.

Ingredients

Scale

  • 2 medium sweet potatoes, peeled and diced

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • Salt and pepper to taste

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 cup cherry tomatoes, halved

  • 1/4 red onion, diced

  • 1 avocado, sliced or diced

  • 1/4 cup chopped fresh cilantro

  • Juice of 1 lime

  • Optional: Greek yogurt or sour cream for topping

Instructions

  • Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper.

  • Spread on a baking sheet and roast for 25–30 minutes, until tender and slightly crispy.

  • In a bowl, layer roasted sweet potatoes, black beans, corn, tomatoes, onion, and avocado.

  • Squeeze lime juice over everything and top with cilantro and optional yogurt.

Notes

  • Add cooked quinoa or brown rice for more volume.

  • Mix in taco-seasoned ground turkey for added protein.

  • Make ahead and store in the fridge for up to 3 days.

Nutrition

Find it online: https://recipes.gernarb.com/sweet-potato-taco-bowl-a-flavor-packed-nutritious-meal-for-any-night/