Sweet Potato Taco Bowls

Name: Sweet Potato Taco Bowls
Total time: 60 min
Yield: 6
Ingredients: 1 Tbsp chili powder; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp oregano; 1/2 tsp paprika; 1 /2 teaspoon cumin; 1 tsp seasoned salt; 1 tsp pepper; 2 1/2 bnch sweet potatoes ( and; 3 Tbsp olive oil; 1 sm black beans; 1 sm fire- corn; 1 c avocado; 1 Toppings as desired; 1/2 c sour cream; 1 tsp hot sauce; 2 limes; 1 c rice; 2 c chicken stock; 1 Tbsp butter; 1 bnch lime; 1/3 c finely cilantro; 1 Salt and pepper

1 hr(s) 0 mins

Total time

6

Serving

23

Ingredients

Enable cook mode

Ingredients

Tbspchili powder

¹⁄₄

tspgarlic powder

¹⁄₄

tsponion powder

¹⁄₄

tsporegano

¹⁄₂

tsppaprika

/2 teaspoon cumin

tspseasoned salt

tsppepper

2¹⁄₂

bnchsweet potatoes ( and

Tbspolive oil

smblack beans

smfire- corn

cavocado

Toppings as desired

¹⁄₂

csour cream

tsphot sauce

limes

crice

cchicken stock

Tbspbutter

bnchlime

¹⁄₃

cfinely cilantro

Salt and pepper

Directions

Step 1

Preheat oven to 425°F. Prepare seasoning mixture: In a small bowl, add chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin, seasoned salt, and pepper. Stir.

Step 2

Peel sweet potatoes and chop into bite-sized chunks. Toss potatoes with olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated, then bake 15 minutes. Remove from oven, toss around, and cook another 15 minutes. Remove, toss around, and if needed, cook another 5–10 minutes or until sweet potatoes are tender. Remove and add drained and rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray to warm beans and corn.

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