Description

Sweet Potato Taco Bowls are a fresh and flavorful meatless meal packed with roasted sweet potatoes, hearty brown rice, black beans, veggies, and a creamy cilantro lime dressing.

Ingredients

Scale

Taco Bowls:

2 small sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil
2 teaspoons taco seasoning
1 cup cooked brown rice
1/2 cup canned black beans, rinsed and drained
1/2 cup fresh or frozen corn, cooked
1/2 cup cherry tomatoes, diced
1 avocado, peeled, pitted, and diced

Creamy Cilantro Lime Dressing:

1 cup fresh cilantro
1 clove garlic, minced
Juice of 1 lime
1 teaspoon honey
2–3 tablespoons 0% fat plain Greek yogurt
3 tablespoons extra virgin olive oil
Sea salt, to taste

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Instructions

1. Preheat the oven to 425°F. Place the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to coat evenly and spread into a single layer. Bake for 20-25 minutes, flipping halfway through, until tender and lightly browned on the edges.

2. While the sweet potatoes are roasting, prepare the creamy cilantro lime dressing. In a small food processor or blender, combine the cilantro, minced garlic, lime juice, honey, Greek yogurt, and sea salt. Pulse to combine. Slowly stream in the olive oil and blend until smooth and fully incorporated.

3. To assemble the bowls, divide the cooked brown rice between two bowls. Top with roasted sweet potatoes, black beans, corn, diced tomatoes, and avocado.

4. Drizzle generously with the cilantro lime dressing. Serve immediately and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keep the dressing stored separately and dice the avocado just before serving for best freshness.

Nutritional values are approximate and may vary based on specific ingredients used.

Nutrition

Serving Size: 1 bowl
Calories: 611
Sugar: 10.2g
Sodium: 418.3mg
Fat: 38.2g
Saturated Fat: 5.6g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 63.5g
Fiber: 11.8g
Protein: 10.6g
Cholesterol: 0.6mg