Description
Sweet Potato Taco Bowls are a fresh and flavorful meatless meal packed with roasted veggies, rice, beans, and a creamy cilantro lime dressing.
Ingredients
- 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
Instructions
1. Preheat the oven to 425°F. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and taco seasoning. Toss to combine and spread out evenly. Bake for 20–25 minutes, flipping halfway through, until tender and lightly browned on the edges.
2. While the potatoes are roasting, prepare the Cilantro Lime Dressing. Place the cilantro, garlic, lime juice, honey, Greek yogurt, and sea salt in a small food processor or blender. Pulse to combine. Slowly pour in the olive oil and process until smooth and creamy.
3. Assemble the bowls by dividing the cooked rice between two bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, and diced avocado.
4. Drizzle generously with the dressing. Serve immediately and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Store the dressing 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: 10.2 g
- Sodium: 418.3 mg
- Fat: 38.2 g
- Saturated Fat: 5.6 g
- Carbohydrates: 63.5 g
- Fiber: 11.8 g
- Protein: 10.6 g
- Cholesterol: 0.6 mg