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Taco bowls have surged in popularity over the years, capturing the hearts and appetites of food enthusiasts around the globe. Their versatility allows for a myriad of flavor combinations and ingredient choices, making them a favorite for meal prep, family dinners, and casual gatherings alike. However, for those seeking a healthier alternative without sacrificing taste, mini sweet potato taco bowls present an enticing option. Bursting with flavor and packed with nutrients, these bite-sized bowls offer a delightful twist on the traditional taco experience.

Mini Sweet Potato Taco Bowls

Discover the deliciousness of mini sweet potato taco bowls, a healthy and flavorful twist on a classic favorite. Made with nutrient-rich sweet potatoes as a base, these bite-sized bowls are packed with vitamins and antioxidants. Enjoy vibrant ingredients like black beans, corn, bell peppers, and creamy avocado, all nestled in mini taco shell bowls. Perfect for meal prep or casual gatherings, these bowls are customizable to fit any dietary preference while satisfying your taste buds guilt-free.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 cup black beans, drained and rinsed

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

1 bell pepper, diced

1/2 cup red onion, diced

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon smoked paprika

1/2 cup shredded cheese (cheddar or Mexican blend)

Mini taco shell bowls (store-bought or homemade)

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the sweet potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.

      Roast the sweet potatoes: Bake in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Toss halfway through for even cooking.

        Sauté the vegetables: In a large pan over medium heat, add a drizzle of olive oil. Sauté the red onion and bell pepper for about 5 minutes until they start to soften. Add in the black beans and corn; continue cooking for another 3-4 minutes, stirring occasionally. Add the smoked paprika and mix well.

          Mix the avocado: In a small bowl, combine the diced avocado, chopped cilantro, lime juice, and a pinch of salt. Set aside.

            Assemble the taco bowls: Once the sweet potatoes are done and vegetables are sautéed, take your mini taco shell bowls and spoon in a layer of roasted sweet potatoes. Top with the sautéed veggies and beans, followed by adding the avocado mixture.

              Finish with cheese: Sprinkle the shredded cheese on top while everything is still warm, allowing it to melt slightly.

                Serve and enjoy: Garnish with extra cilantro or lime wedges if desired, and serve immediately with your favorite salsa or hot sauce on the side.

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