Bold Sweet Potato Taco Bowl for Flavorful Dinners (Print version)
Roasted spiced sweet potatoes, black beans, lime rice, corn, tomatoes, and avocado drizzle make a bright meatless taco bowl.
# Ingredients:
For the roasted sweet potatoes
01 -
2 medium sweet potatoes, about 1 1/2 lb (680 g), peeled if desired and cut into 3/4-inch cubes
02 -
2 tablespoons olive oil
03 -
1 teaspoon chili powder
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/8 teaspoon cayenne pepper, optional
For the bowls
11 -
3 cups (555 g) cooked brown rice or white rice
12 -
1 can (15 oz / 425 g) black beans, drained and rinsed
13 -
1 cup (165 g) corn kernels, fresh, frozen, or canned
14 -
1 cup (150 g) cherry tomatoes, halved
15 -
1/4 cup chopped fresh cilantro
16 -
1 lime, cut into wedges
17 -
1/2 cup crushed tortilla chips, optional
For the avocado lime drizzle
18 -
1 ripe avocado
19 -
1/2 cup packed fresh cilantro leaves
20 -
2 tablespoons fresh lime juice
21 -
1 small garlic clove
22 -
1/3 cup water, plus more as needed
23 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper or lightly oil the pan.
02 -
In a large bowl, toss the sweet potato cubes with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne if using.
03 -
Spread the cubes in a single layer. Roast for 24-28 minutes, flipping once halfway through, until tender inside and browned on the edges.
04 -
While the potatoes roast, warm the black beans and corn in a small skillet over medium heat for 4-5 minutes. Add a pinch of salt and a squeeze of lime if desired.
05 -
Blend the avocado, cilantro, lime juice, garlic, water, and salt until smooth. Add more water, 1 tablespoon at a time, until the sauce is pourable.
06 -
Toss the warm cooked rice with half of the chopped cilantro and a squeeze of lime juice. Taste and add a pinch of salt if needed.
07 -
Divide the rice among 4 bowls. Top with roasted sweet potatoes, black beans, corn, tomatoes, avocado drizzle, remaining cilantro, lime wedges, and tortilla chips if using.
# Good to know:
01 -
Best served warm with the avocado drizzle added just before eating.
02 -
For meal prep, store the sauce separately and assemble after reheating.