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Taco-style sweet potato and black bean bowls are a vibrant, nutritious meal perfect for any occasion. Bursting with flavor, these bowls combine roasted sweet potatoes with hearty black beans, colorful veggies, and protein-packed quinoa. This recipe is not only simple to prepare but also customizable, allowing you to tailor it to your taste preferences. Whether you're a busy professional, a parent looking for a quick dinner option, or someone who simply enjoys hearty plant-based meals, this dish has something for everyone. In this article, we will explore the nutritional benefits, detailed preparation methods, and variations of this delightful recipe.

Taco-Style Sweet Potato and Black Bean Bowls

Discover the vibrant and nutritious taco-style sweet potato and black bean bowls that are perfect for any occasion. This recipe combines roasted sweet potatoes, hearty black beans, colorful veggies, and protein-packed quinoa for a delicious meal that’s easy to make and highly customizable. Enjoy the rich flavors, health benefits of each ingredient, and endless opportunities for variations. Elevate your meal prep with this hearty, plant-based option!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

1 can (15 oz) black beans, rinsed and drained

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

1 red bell pepper, diced

1 small red onion, diced

2 cups cooked quinoa (or rice for variation)

1 avocado, sliced

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Optional toppings: diced tomatoes, jalapeños, salsa, shredded cheese, and Greek yogurt or sour cream

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.

      Roast Sweet Potatoes: Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes or until they are tender and slightly browned, stirring halfway through for even cooking.

        Sauté Vegetables: While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add a splash of olive oil and sauté the diced onion and bell pepper for about 5-7 minutes until they are soft.

          Add Beans and Corn: Stir in the rinsed black beans and corn into the sautéed onions and peppers. Cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.

            Assemble the Bowls: In each bowl, place a generous scoop of cooked quinoa as the base. Top with roasted sweet potatoes, the sautéed black bean mixture, and sliced avocado.

              Finish with Lime and Cilantro: Squeeze fresh lime juice over the bowls and garnish with chopped cilantro. Add any optional toppings you desire.

                Serve and Enjoy: Serve the bowls warm, allowing everyone to customize with their favorite toppings!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings