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Delicious Sweet Potato Taco Bowl for Home Cooks

Sweet Potato Taco Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes cubed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 red bell pepper diced
  • 1 cup corn fresh or frozen
  • 1 small red onion diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Juice of 1 lime
  • 1 avocado sliced
  • Fresh cilantro for garnish

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Toss diced sweet potatoes with olive oil, cumin, salt, and pepper.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Roast the sweet potatoes for 25-30 minutes, stirring halfway through.
  5. In the meantime, prepare the other ingredients.
  6. Combine black beans, corn, red onion, and bell pepper in a bowl.
  7. Squeeze lime juice over the bean mixture and stir gently.
  8. Once sweet potatoes are done, remove them from the oven and let cool slightly.
  9. Assemble the bowls by layering sweet potatoes, bean mixture, avocado, and cilantro.
  10. Serve immediately and enjoy your sweet potato taco bowl!