Description
This sweet potato taco bowl is quick, healthy, and customizable. Roasted sweet potatoes, grains, beans, and creamy cottage cheese make it a family favorite.
Ingredients
2 medium sweet potatoes, cubed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
Salt to taste
1 cup cooked quinoa or rice
1 cup black beans, rinsed
1/2 cup corn (fresh or frozen)
1/2 cup cherry tomatoes, halved
1/4 red onion, sliced
1/2 avocado, sliced
1/3 cup cottage cheese
Fresh cilantro, for garnish
Lime wedges
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Toss sweet potatoes with olive oil, paprika, cumin, garlic powder, and salt.
3. Roast for 25–30 minutes, flipping halfway.
4. Warm the black beans and corn while potatoes cook.
5. Prepare grain base (quinoa, rice, or cauliflower rice).
6. Assemble bowls with grains, roasted potatoes, beans, corn, veggies, and toppings.
7. Top with cottage cheese, cilantro, and lime. Serve immediately.
Notes
Make it vegan by swapping cottage cheese for guacamole or tahini.
Store each component separately for up to 4 days for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 15mg