Print

Gluten-free Sweet Potato Taco Bowls

Gluten-free Sweet Potato Taco Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and healthy taco bowl made with sweet potatoes, perfect for a gluten-free diet.

Ingredients

Scale
  • 2 medium sweet potatoes, diced
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or fresh
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
  4. In a bowl, combine the black beans, corn, cherry tomatoes, and avocado.
  5. Once the sweet potatoes are done, assemble the taco bowls by layering the sweet potatoes and the bean mixture.
  6. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Feel free to add your favorite toppings like cheese or sour cream if not strictly vegan.
  • These bowls can be made ahead of time and stored in the fridge for meal prep.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-sweet-potato-taco-bowls/