Sweet Potato Taco Bowls
These colorful sweet potato taco bowls use a homemade taco seasoning so you can feel good about feeding them to your family.
Serving6 bowls
Ingredients
Taco Seasoning
- 1 Tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Taco Bowls
- 6 sweet potatoes, chopped and cubed
- 1 Tablespoon olive oil
- 2 cups canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 3 cups shredded lettuce
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- ½ cup cilantro, chopped
- 16 ounces salad dressing, (preferred dressing), 1 bottle, optional
Instructions
- Preheat oven to 400℉.
- In a small bowl, mix together taco seasoning ingredients.
- With your hands, toss sweet potatoes and olive oil with the seasonings on a foil-lined baking sheet.
- Bake sweet potatoes for 15 minutes, then remove from the oven and toss again.
- Return to the sweet potatoes to the oven for another 10-15 minutes, until sweet potatoes are tender.
- When the potatoes are finished cooking, assemble the bowls by placing an even amount of sweet potatoes, beans, corn, lettuce, tomatoes, avocado and cilantro in each bowl.
- Drizzle with favorite salad dressing.
Notes
- While you could easily use a packet of seasoning for your potatoes in this recipe, we LOVE to use the homemade taco seasoning from these taco baked fries. All you need is chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper. You could easily double or triple the batch to use for future recipes, too.
- Salad dressing is not included in the nutritional facts for this recipe.
Nutrition
Calories: 538 kcal · Carbohydrates: 74 g · Protein: 9 g · Fat: 24 g · Saturated Fat: 3 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Sodium: 1556 mg · Potassium: 1349 mg · Fiber: 14 g · Sugar: 19 g · Vitamin A: 32951 IU · Vitamin C: 19 mg · Calcium: 125 mg · Iron: 4 mg