Sweet Potato Taco Bowl
Easy, delicious, and vibrant Sweet Potato Taco Bowl! Enjoy a healthy meal on taco night.
Equipment
- oven
- Skillet
- Baking sheet
- Mixing bowl
Ingredients
Spices
- 2 tablespoon chili powder *
- 1 tablespoon sweet smoked paprika feel free to use hot smoked paprika if you like extra spicy
- 1 tablespoon ground cumin
- 2 teaspoon kosher salt adjust to taste
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-1/2 teaspoon cayenne powder optional, very spicy
Base Ingredients
- 1 lbs sweet potatoes peeled and chopped into 1-2 inch cubes
- 1 tablespoon vegetable oil
- 1 lbs extra lean ground beef
- 1 14 oz. black beans drained and rinsed
- 1 cup corn either canned or fresh
- 1 pint cherry tomatoes halved or use 2 large tomatoes chopped
- 1 medium avocado sliced
Instructions
Instructions
- Preheat oven to 400° F.
- In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne pepper (if using).
- Toss sweet potato pieces with vegetable oil and half the seasoning mixture. Bake for 15-20 minutes until tender.
- Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. Drain excess fat if necessary. Add beans, corn, and remaining seasoning mixture. Cook until heated through.
- To serve, place ingredients in separate dishes for family style serving, or make individual bowls.
- Serve with any desired optional garnishes.
Notes
Chili powder may vary in spiciness; adjust to taste, especially for children. Leftovers are excellent for lunch the next day.
Nutrition
Serving: 1bowlCalories: 452kcalCarbohydrates: 45gProtein: 31gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 1387mgPotassium: 1538mgFiber: 11gSugar: 10gVitamin A: 18981IUVitamin C: 37mgCalcium: 119mgIron: 7mg
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