Sweet Potato Taco Bowl

We love tacos, after having a similar recipe using spiralized sweet potatoes in an enchilada casserole at my in-laws I looked for some other sweet potato taco inspired recipes. This one contained all of our favorite things and with the protein packed black beans it was a great meal to take to lunch at work as well.

You can add any toppings that you want to add, I hate cilantro and cut it from this recipe, but if you enjoy it, cilantro can be sprinkled over the top and/or added to the quinoa base.

Slightly adapted from Chelsea's Messy Apron

-1 tablespoon chili powder
-1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
-1/2 teaspoon paprika
-1 and 1/2 teaspoon ground cumin
-Seasoned salt and pepper
-2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
-Cooking spray
-1 can (15 ounces) black beans, drained and rinsed
-1 can (15 ounces) fire-roasted sweet corn, drained
-1-2 large avocados
-1 pint cherry tomatoes 
-1/2 cup sour cream (I use fat free)
-1 teaspoon hot sauce
-1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)

Lime Quinoa
-1 cup quinoa 
-1 large lime (2 tablespoons juice and 1 teaspoon zest)
-Salt and pepper, to taste

Preheat the oven to 425 degrees F. In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and one teaspoon salt and one teaspoon pepper.
Peel the sweet potatoes and chop into bite-sized chunks. Spread the sweet potatoes out into a single layer on a cookie sheet and spray with cooking spray, the sprinkle two teaspoons of the seasoning mixture over the sweet potatoes. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven and toss, bake for 15 more minutes then remove the sweet potatoes and toss again before baking for the last 5-10 minutes.

Remove the sweet potatoes and add into a large bowl with the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Add the mixture back onto the baking sheet while you prep the rest of the ingredients (everything will get warm from the hot baking sheet).

We buy frozen steamable quinoa, but if you have dry quinoa you would cook it now that everything else is prepared. Stir the lime juice, lime zest, and salt + pepper into whatever quinoa you've made.

To make the sauce combine the sour cream, lime zest & three tablespoons freshly squeezed lime juice, and hot sauce. Whisk until smooth.

Serve the sweet potatoes, corn, and black beans over the lime quinoa. Add any additional toppings that you want, with the sauce I added avocado, cherry tomato, and lime juice.



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