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Roasted Sweet Potato Taco Bowl
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings:
4
Author:
destinationmoderation
Ingredients
1
lb
diced sweet potatoes
1
tablespoon
canola oil
1
teaspoon
ground cumin
1/2
teaspoon
sea salt
1/2
teaspoon
garlic powder
1/2
teaspoon
onion powder
2
cups
chopped kale
1 14.5
ounce
can black beans
drained and rinsed
1 14.5
ounce
can pinto beans
drained and rinsed
1 14.5
ounce
can fire roasted diced tomatoes
1
tsp
smoked paprika
1
tsp
chili powder
Optional additional toppings
lime, cilantro, green onions, cheese, tortilla chips, Greek yogurt
Instructions
Preheat oven to 400 degrees F. In large bowl, combine olive oil, sweet potatoes, cumin, salt, garlic powder and onion powder. Toss to coat potatoes evenly. Spread mixture on baking sheet and roast for 30 minutes, stirring after 20 minutes.
In medium non-stick skillet, sauté kale about 3-5 minutes. Add beans, tomatoes and remaining spices and simmer for another 5-7 minutes until heated through.
Build taco bowl with 3/4 cup of sweet potatoes, 1 cup of bean mixture and desired toppings.