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Sweet Potato Taco Bowl

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This Sweet Potato Taco Bowl is a flavorful, healthy, and satisfying meal loaded with roasted sweet potatoes, seasoned beans, fresh veggies, and a zesty dressing. A perfect plant-based dinner that’s high in fiber, naturally gluten-free, and easy to customize.

Ingredients

  • For the Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and diced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • For the Bowl Base:
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup red onion, diced
  • Fresh cilantro, for garnish
  • For the Dressing (optional):
  • 3 tbsp Greek yogurt or sour cream
  • 1 tbsp lime juice
  • ½ tsp chili powder
  • 1 tsp honey (optional)
  • Pinch of salt

Instructions

  • Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
  • Prepare dressing: In a small bowl, whisk together Greek yogurt, lime juice, chili powder, honey, and salt until smooth.
  • Assemble bowls: Divide rice into bowls, then top with roasted sweet potatoes, black beans, corn, tomatoes, avocado slices, and red onion.
  • Finish & serve: Drizzle with dressing, garnish with fresh cilantro, and serve warm.

Notes

  • Add grilled chicken, shrimp, or tofu for extra protein.
  • Swap rice with quinoa for a nutrient boost.
  • Make it vegan by using a dairy-free yogurt in the dressing.
  • Meal prep friendly – store toppings separately and assemble before eating.

Find it online: https://yumfamilyrecipes.com/sweet-potato-taco-bowl/