Ingredients
Scale
- 2 medium sweet potatoes (about 500g), diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lime
- 2 tsp taco seasoning
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil and taco seasoning until evenly coated.
- Spread sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- In a small saucepan, heat black beans over medium heat; add lime juice and salt to taste.
- Assemble the bowls starting with roasted sweet potatoes as the base, then layer black beans, avocado, red onion, cilantro, dollops of sour cream or Greek yogurt, and finish with salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 15mg