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Sweet Potato Taco Bowls – Colorful, Flavorful & Plant-Based Goodness

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These colorful sweet potato taco bowls are loaded with roasted sweet potatoes, black beans, avocado, and fresh toppings for a flavorful plant-based meal that’s perfect for meal prep or dinner.

Ingredients

Scale

  • 2 medium sweet potatoes, peeled and diced

  • 1 tbsp olive oil

  • 1 tbsp taco seasoning

  • 1 can black beans, rinsed and drained

  • ½ tsp cumin

  • ½ cup corn (optional)

  • 1 avocado, sliced or mashed

  • ½ red onion, diced

  • 1 cup cherry tomatoes, halved

  • Fresh cilantro, chopped

  • Juice of 1 lime

  • Salt and pepper, to taste

  • 2 cups cooked brown rice, quinoa, or greens (optional base)

Instructions

  • Preheat oven to 425°F. Toss sweet potatoes with olive oil, taco seasoning, salt, and pepper. Roast for 25–30 minutes until tender.

  • Sauté black beans with a little oil and cumin. Heat corn if using.

  • Prepare toppings: slice avocado, dice onion, and halve tomatoes.

  • Assemble bowls with base, sweet potatoes, beans, corn, and toppings.

  • Finish with lime juice and chopped cilantro.

Notes

  • Store leftovers in separate containers for freshness.

  • Add grilled chicken or tofu for extra protein.

  • Use cauliflower rice for a low-carb version.

Find it online: https://mymommeals.com/sweet-potato-taco-bowls-colorful-flavorful-plant-based-goodness/