Ingredients
- Sweet potato, peeled and diced: 1 large
- Black beans, rinsed and drained: 1 (15-ounce) can
- Corn kernels, frozen or canned: 1 cup
- Red onion, diced: 1/2
- Taco seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Cooked rice (brown or white): 2 cups
- Avocado, diced: 1
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon of olive oil and 1 tablespoon of taco seasoning on a baking sheet.
- Step 2: Roast sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Step 3: While sweet potatoes are roasting, heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add diced red onion and cook until softened, about 5 minutes.
- Step 4: Add black beans, corn, and remaining 1 tablespoon of taco seasoning to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through.
- Step 5: Divide cooked rice into bowls. Top with roasted sweet potatoes, black bean mixture, and diced avocado. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for optimal freshness.
- For a quick and easy reheat, microwave the sweet potato and black bean mixture separately before assembling your bowl.
- Garnish your Sweet Potato Taco Bowl with a dollop of sour cream or a squeeze of lime for extra zing!
- For a sweeter, more intense flavor, try roasting the sweet potatoes at 425°F (220°C), keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American