Description
Experience a fiesta of flavors with the Deconstructed Taco Bowl with Roasted Sweet Potato. This vibrant dish features caramelized sweet potatoes, savory black beans, juicy cherry tomatoes, and creamy avocado, all drizzled with a zesty dressing. Perfect for weeknight dinners or meal prep, it’s a nutritious and satisfying bowl that combines comfort food with fresh ingredients.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 4 cups romaine lettuce, chopped
- 1 cup shredded cheddar cheese (or dairy-free alternative)
- ½ cup sour cream or Greek yogurt
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes in olive oil, cumin, salt, and pepper. Spread evenly on the baking sheet.
- Roast sweet potatoes for 25-30 minutes until golden brown, flipping halfway through for even cooking.
- Assemble bowls starting with lettuce at the base followed by black beans, roasted sweet potatoes, cherry tomatoes, diced avocado, and shredded cheese.
- Top each bowl with sour cream or Greek yogurt and any additional toppings like salsa or hot sauce as desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 30mg