Sweet Potato Taco Bowl
Prep
Cook
Total
Yield 4 Servings
After running my power bowl program recently for the 4th year in a row, I am even more addicted to having my meals in a bowl. Nothing beats it, and this recipe was a hit with my whole family!
Ingredients
- 2 tbsp chili powder
- 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 sweet potatoes, peeled and copped into 1-2" cubes (approx.)
- 1 tbsp olive oil
- 1 lb extra lean ground beef
- 1 14 oz. can 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
Optional:
I added brown rice in my kids bowls to make it extra filling, they loved it! For mine, I threw some mixed greens in the bottom of the bowl.
I also added Salsa on top.
Instructions
-
Preheat oven to 400° F.
-
In a small bowl mix together chilli powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
-
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.
-
Meanwhile, cook beef 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.
-
To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
-
Serve with any desired optional garnishes (Greek yogurt, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, salsa etc.).
Courses Supper
