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Sweet Potato Taco Bowl

A hearty and filling sweet potato taco bowl with quinoa, seasoned roasted sweet potatoes, and a variety of toppings for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 2 large sweet potatoes Scrubbed and diced into bite-sized cubes.
  • 2 tablespoons olive oil For tossing the sweet potatoes.
  • 1 teaspoon chili powder For spice.
  • 0.5 teaspoon smoked paprika Optional, for extra flavor.
  • 1 teaspoon salt To taste.
  • 0.5 teaspoon pepper To taste.
For the quinoa
  • 1 cup quinoa Rinsed.
  • 2 cups water Salted well for boiling.
For the toppings
  • 1 large avocado Sliced.
  • 0.5 cup black beans Rinsed and warmed up.
  • 0.5 cup cherry tomatoes Halved.
  • 2 tablespoons green onions Chopped.
  • 1 small jalapeño Sliced, optional.
  • 1 lime lime Juiced.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Scrub and dice the sweet potatoes into bite-sized cubes.
  3. Toss the sweet potato cubes with olive oil, chili powder, smoked paprika, salt, and pepper.
Roasting and Cooking Quinoa
  1. Spread the sweet potato cubes on a baking tray.
  2. Roast in the oven for about 25-30 minutes, until golden and sticky at the edges.
  3. While the sweet potatoes roast, rinse the quinoa and cook in salted water according to package instructions (generally about 15 minutes).
  4. If using black beans, rinse and warm them in a small saucepan.
Assembly
  1. In a bowl, layer the cooked quinoa, black beans, and roasted sweet potatoes.
  2. Top with sliced avocado, jalapeño, cherry tomatoes, green onions, and a squeeze of lime.
  3. Serve immediately and enjoy!

Notes

This bowl can be customized with different toppings like crispy tortilla strips, pico de gallo, or even a fried egg. Use leftovers for a quick lunch or wrap them in a tortilla for a burrito.