Are sweet potato taco bowls healthy?

Yes, sweet potato taco bowls are a very healthy meal option. They are packed with nutrients from the sweet potatoes, beans, and various toppings, offering fiber, vitamins, and minerals.

What are some good toppings for sweet potato taco bowls?

The topping options are endless! Some popular choices include avocado, salsa, sour cream (or a vegan alternative), shredded lettuce, corn, black beans, cilantro, and a squeeze of lime juice.

Can I meal prep sweet potato taco bowls?

Absolutely! You can easily meal prep sweet potato taco bowls by roasting the sweet potatoes and preparing the other components ahead of time. Store everything separately in the refrigerator and assemble the bowls when you are ready to eat.

How do I make sweet potatoes that don't get mushy?

To prevent mushy sweet potatoes, roast them at a high temperature (around 400°F or 200°C) and avoid overcrowding the baking sheet. Tossing them with a little oil before roasting will also help them caramelize and not become soggy.

5 Amazing Sweet Potato Taco Bowls: Expert & Easy Recipes

Name: Sweet Potato Taco Bowls: Easy, Healthy & Done in 30!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and diced (about 4 cups); 2 tablespoons olive oil; 1 tablespoon taco seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup cooked quinoa or rice; 1 (15 ounce) can black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 cup salsa; 1 avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; Lime wedges, for serving; Optional: Shredded cheese, sour cream, hot sauce

Description

These sweet potato taco bowls are a healthy and flavorful meal ready in under 30 minutes! They’re perfect for a quick and easy weeknight dinner.

Ingredients

Scale

2 large sweet potatoes, peeled and diced (about 4 cups)
2 tablespoons olive oil
1 tablespoon taco seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa or rice
1 (15 ounce) can black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup salsa
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Lime wedges, for serving
Optional: Shredded cheese, sour cream, hot sauce

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss sweet potatoes with olive oil, taco seasoning, salt, and pepper.
Spread sweet potatoes on the baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
In individual bowls, layer quinoa or rice, black beans, corn, and roasted sweet potatoes.
Top with salsa, avocado, red onion, and cilantro. Squeeze lime wedges over the bowls.
Serve immediately with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Calories: 350
Sugar: 10g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 50g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg