Description
This Sweet Potato Taco Bowl is colorful, hearty, and packed with bold flavor in every bite. Perfect for meal prep or a quick weeknight dinner.
Ingredients
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2 large sweet potatoes, peeled and diced
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2 tablespoons olive oil
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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1 cup uncooked rice
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1 can black beans, drained and rinsed
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1 cup corn kernels
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1 avocado, sliced
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1 cup cherry tomatoes, halved
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½ cup shredded red cabbage
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¼ cup chopped fresh cilantro
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Juice of 1 lime
Instructions
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Preheat oven to 425°F and toss sweet potatoes with oil and spices. Roast for 25 to 30 minutes until crispy.
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Cook rice according to package instructions and fluff with a fork.
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Warm black beans in a skillet and lightly char corn for extra flavor.
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Assemble bowls with rice, roasted sweet potatoes, beans, and corn.
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Add avocado, tomatoes, cabbage, and cilantro. Finish with fresh lime juice and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American