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Roasted Sweet Potato Taco Bowls with Avocado Salad

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  • Author: Julia Marenne
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Fresh Southwest taco bowls with roasted chili-spiced sweet potatoes, avocado, black beans, corn, tomatoes, and crunchy chopped salad.

Ingredients

Scale
  • 2 small sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 package Southwest chopped salad kit
  • 1 avocado, chopped
  • 1 cup low-sodium black beans, drained and rinsed
  • 1/2 cup frozen sweet corn, thawed
  • 1/2 cup chopped tomatoes

Instructions

  1. Preheat the oven to 400°F.
  2. Add the diced sweet potatoes to a bowl and toss with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
  3. Spread the sweet potatoes on a baking sheet in a single layer.
  4. Bake for 15 to 20 minutes, flipping halfway through, until tender and lightly browned.
  5. Prepare the Southwest chopped salad kit according to the package instructions, including the toppings and dressing.
  6. Divide the salad mixture into serving bowls.
  7. Top each bowl with roasted sweet potatoes, chopped avocado, black beans, corn, and tomatoes.
  8. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: per serving
  • Calories: 349 kcal
  • Sugar: 14g
  • Sodium: 304 mg
  • Fat: 12g
  • Carbohydrates: 56 g
  • Fiber: 17 g
  • Protein: 11 g

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Find it online: https://www.magicofmeals.com/roasted-sweet-potato-taco-bowls-with-avocado-salad/