Description
A hearty and flavorful taco bowl featuring roasted sweet potatoes, black beans, and fresh toppings.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 can black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While sweet potatoes roast, heat black beans in a small saucepan over medium heat until warmed through.
- Assemble bowls by dividing cooked quinoa, roasted sweet potatoes, and black beans among four bowls. Top with avocado slices, cilantro, red onion, and a lime wedge.
- Serve immediately and enjoy.
Notes
You can customize the seasonings to taste.