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In recent years, taco bowls have surged in popularity, becoming a staple in modern cuisine for their versatility, deliciousness, and ability to cater to various dietary preferences. These bowls combine the best elements of traditional tacos—savory fillings, vibrant toppings, and a satisfying crunch—into a cohesive dish that's as visually appealing as it is flavorful. Among the myriad of taco bowl variations, the Sweet Potato Taco Bowls Delight stands out as a nutritious and delicious option that’s perfect for anyone looking to enjoy a wholesome meal.

Mini Sweet Potato Taco Bowls

Discover the delicious and nutritious Sweet Potato Taco Bowls Delight, perfect for anyone looking to enjoy a wholesome meal. This colorful dish combines roasted sweet potatoes, protein-rich black beans, and fresh vegetables for a satisfying experience. Ideal for vegetarians and health-conscious eaters, each bowl offers a blend of sweetness, crunch, and creaminess. Easy to customize with various toppings, this recipe is sure to become a family favorite. Enjoy a flavorful journey with every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (canned, frozen, or fresh)

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Mini corn tortillas (for serving)

Optional toppings: crumbled feta cheese, sour cream, salsa

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until well coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Prepare the Taco Filling: In a bowl, combine the black beans, corn, cherry tomatoes, avocado, red onion, cilantro, and lime juice. Mix gently to combine. Season with additional salt and pepper if needed.

        Warm the Mini Tortillas: While the sweet potatoes are roasting, warm the mini corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in aluminum foil and placing them in the oven for the last 5 minutes with the sweet potatoes.

          Assemble the Taco Bowls: Once the sweet potatoes are done, remove them from the oven. In each mini tortilla, add a scoop of the roasted sweet potatoes followed by a generous amount of the black bean and corn mixture.

            Add Toppings: If desired, sprinkle crumbled feta cheese, a dollop of sour cream, and some salsa over the top for extra flavor.

              Serve: Arrange the mini taco bowls on a serving platter and enjoy immediately!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings