Sweet Potato Taco Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian grain bowl with roasted sweet potatoes, black beans, corn, and avocado topped with a zesty dressing. Colorful and satisfying with bold flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1-1/2 teaspoon ground cumin
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 2 to 3 large sweet potatoes (peeled and chopped, about 4.5 to 5 cups)
- 3 tablespoons olive oil
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can fire-roasted corn (drained)
- 1-1/2 cups avocado (1 to 2 large avocados)
- Toppings as desired (see note 1)
- 1/2 cup sour cream (I use fat free)
- 1 teaspoon hot sauce (like Cholula)
- 2 limes (plus more for serving if desired)
- 1 cup rice (or quinoa)
- 2 cups chicken stock (or broth or water)
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 924mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 870mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.