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Roasted Sweet Potato Taco Bowl

Prep Time10 mins
Cook Time20 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.