Description
A vibrant and nourishing taco bowl loaded with chili-roasted sweet potatoes, black beans, sweet corn, fresh vegetables, avocado, and a creamy cilantro lime dressing.
Ingredients
Scale
- 2 large (approx. 600g) sweet potatoes, peeled and cut into 1/2-inch cubes
- 1.5 tbsp extra virgin olive oil or avocado oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp fine sea salt
- 1.5 cups cooked quinoa or brown rice
- 1 can (15 oz / 425g) black beans, rinsed and drained
- 1 cup sweet corn kernels, fresh or thawed frozen
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced or sliced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 fresh lime, cut into wedges
- 1/3 cup plain Greek yogurt or dairy-free sour cream
- 1/2 ripe avocado
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 small clove garlic
- 2–3 tbsp water, to thin as needed
- 1/4 tsp fine sea salt
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and sea salt until evenly coated.
- Spread the sweet potatoes in a single layer on the baking sheet and roast for 22 to 25 minutes, flipping halfway through, until tender and caramelized.
- While the sweet potatoes roast, add the rinsed black beans and corn to a small saucepan over medium heat with a pinch of cumin and salt.
- Warm the black beans and corn for 3 to 5 minutes until heated through.
- In a high-speed blender or small food processor, combine Greek yogurt, half an avocado, lime juice, cilantro, garlic, salt, and water.
- Blend the dressing until silky smooth and pourable, adding an extra tablespoon of water if needed.
- Divide the cooked quinoa or brown rice evenly among four meal-prep or serving bowls.
- Arrange the roasted sweet potatoes, warm black beans, corn, cherry tomatoes, and diced red onion over the grain base.
- Top each bowl with fresh avocado slices and chopped cilantro.
- Drizzle generously with the creamy cilantro lime dressing.
- Serve with fresh lime wedges and enjoy.
Notes
Roast the sweet potatoes until tender and caramelized for the best flavor. Add water gradually to the cilantro lime dressing until it reaches your preferred pourable consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 535
- Sugar: 10g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 17g
- Protein: 17g
- Cholesterol: 5mg