Description
Colorful and hearty taco bowls featuring roasted sweet potatoes, black beans, corn, and avocado over rice drizzled with a zesty lime crema. A vibrant, plant-powered meal bursting with Mexican-inspired flavor.
Ingredients
— Roasted Sweet Potatoes —
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
— Bowl Ingredients —
2 cups cooked rice or quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 avocado, diced
1/4 cup red onion, finely chopped
Fresh cilantro, for garnish
— Lime Crema —
1/3 cup sour cream or Greek yogurt
1 tbsp lime juice
1/2 tsp lime zest
Pinch of salt
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
3. Spread evenly on the sheet and roast for 25–30 minutes, flipping halfway through.
4. Meanwhile, prepare rice or quinoa as your base.
5. In a small bowl, mix sour cream (or yogurt) with lime juice, zest, and a pinch of salt to make crema.
6. Assemble bowls with rice, roasted sweet potatoes, black beans, corn, avocado, and red onion.
7. Drizzle with lime crema and garnish with cilantro.
8. Serve warm or at room temperature.
Notes
Add grilled chicken or tofu for extra protein.
Swap the rice for cauliflower rice for a lighter version.
Top with salsa, hot sauce, or shredded cheese for extra flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 10mg
Keywords: sweet potato taco bowls, vegetarian taco bowls, roasted sweet potatoes, healthy meal prep