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Roasted Sweet Potato Taco Bowls
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Roasted Sweet Potato Taco Bowls

Vibrant plant-based taco bowls with roasted sweet potatoes, black beans, and fresh toppings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: meatless monday, plant based dinner, sweet potato taco bowls, vegan taco bowls
Servings: 4 bowls
Calories: 340kcal

Equipment

  • baking sheet

Ingredients

  • 2 large sweet potatoes, cubed
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 can black beans, drained and rinsed
  • 4 cups mixed greens
  • 1 avocado, sliced

Instructions

  • Toss sweet potatoes with oil and spices.
  • Roast until tender and crisp.
  • Warm black beans with lime juice.
  • Assemble bowls with greens, potatoes, and beans.
  • Add toppings and serve.

Notes

Do not overcrowd pan for crisp potatoes. Store components separately for meal prep.