Main
Hot Honey Sweet Potato Taco Bowl
45 minServes 2Nutri-Score B€€
B
45 min
45 minHot Honey Sweet Potato Taco Bowl
recipe by
Celia | Chef Inspired by Faith
@chefinspiredbyfaith
1 recipe
1 import
0 cooked
what you need
Ingredients
sweet potato (peeled and cut into cubes)Produce2 pieces
olive oilPantry30 ml
taco seasoningSpices10 g
saltSpices3 g
black pepper (ground)Spices1 g
honeyPantry30 ml- chili flakesSpices2 g
black beans (drained and rinsed)Pantry240 g
cooked rice (warm)Grains300 g
lettuce (shredded)Produce100 g
tomato (diced)Produce1 piece
avocado (sliced)Produce1 piece
red onion (thinly sliced)Produce0.5 pieces
lime (cut into wedges)Produce1 piece
Greek yogurtDairy120 g
cheddar (grated)Dairy60 g- cilantro (chopped)Produce10 g
per serving
Nutrition
629kcal
- Carbs
- 88 g
- Proteins
- 19 g
- Fat
- 23 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Saucepan
step by step
Method
- Step 1
Roast the sweet potatoes
- Heat the oven to 200 °C.
- Toss the sweet potato cubes with the olive oil, taco seasoning, salt and pepper on a baking tray.
- Spread in a single layer and roast until tender and golden at the edges.
- Step 2
Make the hot honey
- Warm the honey gently with the chili flakes.
- Set aside to infuse.
- Step 3
Warm the beans
- Warm the black beans in a saucepan over low heat.
- Season lightly and keep warm.
- Step 4
Build the bowls
- Divide the warm rice between two bowls.
- Add the roasted sweet potato, black beans, lettuce, tomato, avocado and red onion.
- Top with the Greek yogurt, cheddar and cilantro, then drizzle with the hot honey.
- Serve with lime wedges.