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These Black Bean Sweet Potato taco bowls are the perfect meatless weeknight meal. They're packed with flavour, nutrition and are easily customizable!
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Black Bean Sweet Potato Taco Bowls

These Black Bean Sweet Potato taco bowls are the perfect meatless weeknight meal. They're packed with flavour, nutrition and are easily customizable!
Course Lunch, Main Course, Salad
Cuisine American, Mexican, Vegan, Vegetarian
Keyword Black Bean, Gluten-Free, Mexican, Nourish Bowl, sweet potatoes, Taco Bowl, Taco Salad, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Author hannahmageerd

Ingredients

For the Sweet Potatoes:

  • 1 large sweet potato chopped into 1 inch cubes
  • 1 tbsp avocado oil
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • sea salt to taste

For the Taco Bowls:

  • 1 1/2 cups black beans drained and rinsed
  • 1 medium avocado diced
  • 1 can Del Monte Mexican Corn Medley
  • 1/2 cup cherry tomatoes chopped
  • 1-2 cups romaine lettuce chopped
  • optional toppings: sour cream, chopped cilantro, green onion, sliced lime, salsa, cheese, jalapenos

Instructions

  • Preheat oven to 400F. Toss sweet potato with avocado oil and spices. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and cooked through.
  • Meanwhile, assemble taco bowls with lettuce, black beans, Del Monte Mexican Corn Medley, tomatoes, and avocado. Add sweet potatoes when finished baking.
  • Top with sour cream and garnish with chopped cilantro, green onion and a wedge of lime. Other optional toppings: Cheese, jalapenos, salsa. Enjoy!