Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, salt and freshly ground black pepper, 2 medium sweet potatoes
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping them halfway through.2 medium sweet potatoes
- While the sweet potatoes are roasting, prepare your serving bowls. Divide the cooked quinoa or brown rice between your bowls to create a hearty base.1 cup cooked quinoa or brown rice
- In a small saucepan over medium heat, warm up the rinsed black beans and corn kernels for about 5 minutes, stirring occasionally, until heated through. Alternatively, you can microwave them for a minute or two.1 (15-ounce) can black beans, 1 cup corn kernels
- Once the sweet potatoes are tender, add them to each bowl over the quinoa or rice. Spoon the warm black beans and corn alongside the sweet potatoes.2 medium sweet potatoes, 1 cup cooked quinoa or brown rice, 1 (15-ounce) can black beans, 1 cup corn kernels
- Top each bowl generously with salsa. Add any other desired optional toppings such as avocado slices, shredded lettuce, pickled red onions, or a dollop of Greek yogurt for creaminess.½ cup salsa, Optional toppings
- Finish your Sweet Potato Taco Bowls with a sprinkle of fresh cilantro and serve immediately with lime wedges on the side for an extra burst of freshness.¼ cup chopped fresh cilantro, lime wedges
Notes
Store leftover components separately in airtight containers for up to 3-4 days. Reheat components together and assemble with fresh toppings.
