Ingredients
- Sweet potatoes, peeled and diced: 2 medium
- Black beans, rinsed and drained: 1 (15-ounce) can
- Corn kernels, frozen or canned: 1 cup
- Red onion, diced: 1/2 medium
- Taco seasoning: 2 tablespoons
- Olive oil: 2 tablespoons
- Cooked rice (brown or white): 2 cups
- Avocado, diced: 1 medium
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil and 1 tablespoon taco seasoning. Spread on a baking sheet in a single layer.
- Step 2: Roast sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While sweet potatoes are roasting, heat remaining 1 tablespoon 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 taco seasoning to the skillet with the red onion. Cook for another 5 minutes, stirring occasionally, until heated through.
- Step 5: To assemble the taco bowls, divide cooked rice among 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 best results, reheat the sweet potatoes and black bean mixture in a skillet or microwave before assembling your bowl.
- Garnish your taco bowl with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor and visual appeal.
- Don't overcrowd the baking sheet when roasting the sweet potatoes to ensure they caramelize properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American