Mini Sweet Potato Taco Bowls

In the ever-evolving world of culinary trends, Sweet Potato Fiesta Bowls stand out as a colorful and nutrient-packed meal that appeals to a wide array of dietary preferences. This dish is not only a feast for the eyes but also a powerhouse of nutrition, making it an ideal choice for anyone looking to incorporate wholesome ingredients into their diet. With the rise of plant-based eating and the emphasis on vibrant, visually appealing meals, Sweet Potato Fiesta Bowls have garnered significant popularity among health-conscious individuals and food enthusiasts alike.

Discover the vibrant world of Sweet Potato Fiesta Bowls, a colorful and nutritious meal perfect for various dietary needs. Packed with vitamins and fiber, these bowls are centered around sweet potatoes, complemented by black beans, corn, avocado, and cherry tomatoes. Customize each bowl with optional toppings like cilantro, lime, and cheese to suit your taste. Ideal for any meal, these fiesta bowls celebrate health and flavor, making dining enjoyable and satisfying. Enjoy a meal that's as delicious as it is visually appealing!

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Ingredients

2 medium sweet potatoes, diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon garlic powder

Salt and pepper, to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 avocado, diced

1 cup cherry tomatoes, halved

½ cup red onion, finely chopped

½ cup fresh cilantro, chopped

Juice of 1 lime

Tortilla chips or mini taco bowls, for serving

Optional toppings: sour cream, salsa, lime wedges, jalapeños

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until the sweet potatoes are well coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

Prepare the Taco Filling: In a medium bowl, mix together the black beans, corn, diced avocado, cherry tomatoes, red onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper to taste.

Assemble the Bowls: Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. In taco bowls or bowls made from tortilla chips, layer the roasted sweet potatoes first, followed by the black bean and corn salsa mix.

Add Optional Toppings: Drizzle with sour cream, salsa, or garnish with lime wedges and jalapeños as desired.

Serve and Enjoy: Dig in immediately while everything is warm and fresh!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4