High Protein Sweet Potato Taco Bowls

Ingredients

• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cooked quinoa or brown rice
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup Greek yogurt or sour cream
• 1/2 cup salsa or pico de gallo

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C).
2. Prepare the sweet potatoes: In a large bowl, combine diced sweet potatoes, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
3. Roast the sweet potatoes: Spread seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through.
4. Heat the beans and corn: In a saucepan over medium heat, warm black beans and corn for about 5-7 minutes. Season with salt and pepper.
5. Assemble the bowls: Layer roasted sweet potatoes, black beans, corn, and quinoa or brown rice in each serving bowl.
6. Add toppings: Top each bowl with diced avocado, cherry tomatoes, red onion, cilantro, and a dollop of Greek yogurt or sour cream. Drizzle with salsa or pico de gallo.
7. Serve: Garnish with lime wedges and serve immediately.

Nutrition