Sweet Potato Taco Bowl: A High-Protein Twist on Taco Night
This high-protein sweet potato taco bowl is loaded with flavor and perfect for meal prep. Packed with fiber, lean protein, and vibrant toppings, it’s an easy and satisfying weeknight meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 bowls
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
Ingredients
2 medium sweet potatoes, cubed
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Salt to tast
1 cup cooked black beans
1 cup grilled chicken or tofu
1/2 cup shredded red cabbage
1 avocado, sliced
Fresh lime wedges
1/4 cup Greek yogurt (optional)
Instructions
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with oil, cumin, paprika, and salt. Roast for 25–30 minutes.
Heat black beans and your protein of choice.
Assemble bowls with roasted sweet potatoes as base.
Add beans, protein, cabbage, avocado, and toppings.
Drizzle with yogurt or sauce. Serve with lime.
Notes
For a vegan version, use tofu and coconut yogurt.
Swap black beans for quinoa or lentils.
Store components separately for best texture.
Great for meal prep lasts 4–5 days in fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 55mg