Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime
- 2 tsp taco seasoning
- 2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the diced sweet potatoes with olive oil and taco seasoning until well coated.
- Spread the seasoned sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat for about 5 minutes until warmed through.
- To assemble, start with a base of roasted sweet potatoes in each bowl. Top with warm black beans, avocado slices, fresh cilantro, and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 360
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg