Roasted Sweet Potato Taco Bowls
Skip the tortilla shell and go straight for all the goodness of roasted sweet potatoes, black beans, tomatoes, corn and more in these easy vegetarian taco bowls.
- 2 small sweet potatoes peeled, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pkg. Southwest chopped salad kit
- 1 avocado chopped
- 1 cup low-sodium black beans drained, rinsed
- ½ cup frozen sweet corn thawed
- ½ cup chopped tomatoes
Preheat oven to 400F.
Toss potatoes in oil, chili powder, cumin, garlic powder and salt. Add to baking sheet and bake 15-20 minutes, flipping halfway, until tender.
Assemble salad kit with included toppings and dressing. Top with sweet potatoes, avocado, black beans, corn and tomatoes.
Calories: 349kcalCarbohydrates: 56gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 304mgPotassium: 1278mgFiber: 17gSugar: 14gVitamin A: 16567IUVitamin C: 95mgCalcium: 156mgIron: 4mg