Sweet Potato Taco Bowl

Ingredients

  • 1-2 Tbsp chili powder (more if you like it spicy, less if you like it mild)
  • 1 Tbsp sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
  • 1 Tbsp ground cumin
  • 2 tsp kosher salt
  • 1 Tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder (optional, very spicy)
  • 1 lb (454 grams) sweet potatoes, peeled and chopped into 1-2" cubes (approx.)
  • 1 Tbsp vegetable oil
  • 1 lb (454 grams) extra lean ground beef
  • 1 can (14 oz. or 330 mL) black beans, drained and rinsed
  • 1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
  • 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
  • 1 medium avocado, sliced

Equipment

  • measuring cup and spoons
  • small bowl
  • cutting board and knife
  • baking tray
  • skillet
  • wooden spoon

Prep time:

5–10

Yields:

20

Cook time:

4

Recipe submitted by:

My Kitchen Love

  1. Preheat oven to 400° F.
  2. In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
  3. In a baking tray, toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.
  4. Meanwhile, cook beef in a skillet over medium-high heat for about 5–7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.
  5. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving at the table.
  6. Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).