Roasted Sweet Potato Taco Bowls
Vibrant plant-based taco bowls with roasted sweet potatoes, black beans, and fresh toppings.
Equipment
- baking sheet
Ingredients
- 2 large sweet potatoes, cubed
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 can black beans, drained and rinsed
- 4 cups mixed greens
- 1 avocado, sliced
Instructions
- Toss sweet potatoes with oil and spices.
- Roast until tender and crisp.
- Warm black beans with lime juice.
- Assemble bowls with greens, potatoes, and beans.
- Add toppings and serve.
Notes
Do not overcrowd pan for crisp potatoes. Store components separately for meal prep.