Black Bean Taco Sweet Potato Bowl
Black Bean Taco Sweet Potato Bowl is an easy vegetarian dinner with taco flavor, perfect for meatless Monday and meal prep.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Black Bean Taco Filling:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- ½ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoon water
For The Bowls:
- 2 cups shredded romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup shredded reduced-fat Mexican cheese blend
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh cilantro
For the Creamy Taco Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon salsa
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 tablespoon water as needed
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until coated. Spread the sweet potatoes in a single layer. Roast for 25 to 30 minutes, or until tender and browned around the edges.
- Turn the sweet potatoes halfway through roasting.
- Place a large nonstick skillet over medium heat. Add the black beans, corn, salsa, chili powder, cumin, garlic powder, smoked paprika, and water.
- Cook for 5 to 7 minutes, or until heated through and slightly thickened. Stir occasionally.
- In a small bowl, add the Greek yogurt, salsa, lime juice, chili powder, and cumin. Using a whisk, mix until smooth. Add up to 1 tablespoon water if needed to thin the sauce.
- Divide the roasted sweet potatoes, black bean mixture, romaine, tomatoes, cheese, and red onion among four bowls.
- Drizzle the creamy taco sauce over each bowl. Sprinkle the cilantro over each bowl.
Notes
Tips and Tricks
Reduce sodium - Choose no-salt-added black beans and a lower-sodium salsa. Prevent watery bowls - Dry the romaine and tomatoes before adding them. Adjust the heat - Use hot salsa for more spice or mild salsa for a gentler flavor. Pack lunches separately - Keep the sauce and lettuce in separate containers so the greens stay crisp.Storing and Reheating
Store components separately - Refrigerate the sweet potatoes, black bean filling, vegetables, cheese, and sauce in separate airtight containers for up to 4 days. Reheat in the microwave - Warm the sweet potatoes and black bean filling for 60 to 90 seconds, or until heated through. Reheat on the stovetop - Place the sweet potatoes and black bean filling in a large skillet over medium-low heat until warm. Add cold toppings before serving - Add the lettuce, tomatoes, cheese, red onion, cilantro, and sauce after reheating.Nutrition
Calories: 351kcalCarbohydrates: 60gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 11mgSodium: 1029mgPotassium: 1219mgFiber: 14gSugar: 9gVitamin A: 19112IUVitamin C: 18mgCalcium: 315mgIron: 4mg
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