Ingredients
- Sweet Potatoes: 2 medium, diced
- Black Beans: 1 (15-ounce) can, rinsed and drained
- Corn: 1 cup, frozen or canned (drained)
- Red Onion: 1/2 medium, diced
- Taco Seasoning: 2 tablespoons
- Olive Oil: 2 tablespoons
- Cooked Rice: 2 cups (brown or white)
- Avocado: 1, diced
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil and taco seasoning on a baking sheet. Spread in a single layer.
- Step 2: Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the sweet potatoes are roasting, sauté the diced red onion in the remaining 1 tablespoon of olive oil in a skillet over medium heat until softened, about 5 minutes. Add the black beans and corn to the skillet and heat through, about 3-5 minutes.
- Step 4: Assemble the taco bowls. Divide the cooked rice evenly between bowls.
- Step 5: Top the rice with the roasted sweet potatoes, the black bean and corn mixture, and diced avocado.
- Step 6: Serve immediately and enjoy! You can add your favorite toppings like salsa, sour cream, or cilantro.
Notes
- Store leftover components separately in airtight containers in the refrigerator to prevent the avocado from browning and the rice from becoming soggy.
- For a quick reheat, microwave individual portions, adding a splash of water to the rice to keep it moist.
- Spice it up by serving with a dollop of Greek yogurt mixed with sriracha for a creamy, tangy kick.
- For deeper caramelization, don't overcrowd the sweet potatoes on the baking sheet; use two sheets if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American