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Sweet Potato Taco Bowls

Sweet Potato Taco Bowls Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or thawed frozen
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado, sliced
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 to 2 chipotle peppers in adobo, minced
  • 1 tbsp fresh lime juice
  • A pinch of salt, for the sauce

Method
 

  1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt. Spread on a sheet pan and roast 20 to 25 minutes, flipping halfway, until crisp and tender.
  2. Stir together sour cream, minced chipotle, lime juice, and a pinch of salt for the sauce. Taste and adjust.
  3. Warm beans and corn in a pot with a splash of water over medium heat until hot, 3 to 4 minutes. Season with salt.
  4. Divide potatoes, beans, and corn among bowls. Drizzle with chipotle sauce and top with avocado, cilantro, and lime wedges.

Notes

The sauce can be made up to 3 days ahead. Leftover sauce is great on eggs or roasted vegetables. If you want more heat, add a minced jalapeño to the beans.