Taco bowls are easy to serve to a household with different topping preferences. Roast sweet potato cubes until tender, warm black beans with cumin and lime, then set out rice and toppings so each person can build a bowl. This recipe serves four and takes about 35 minutes.
Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
- 2 medium sweet potatoes, peeled if desired and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon lime juice
- 3 cups cooked rice
- 1 avocado, diced
- 1 cup shredded lettuce or cabbage
- 1/2 cup salsa
- 1/2 cup plain yogurt or sour cream, optional
Method
- Heat the oven to 425°F. Toss the sweet potato with olive oil, cumin, paprika, and salt.
- Spread the cubes on a rimmed sheet pan in a single layer. Roast for 20 to 25 minutes, turning once, until tender with browned edges.
- While the potatoes roast, warm the black beans in a small saucepan with 2 tablespoons of water. Stir in the lime juice and a pinch of cumin.
- Warm the rice. Arrange the sweet potato, beans, rice, avocado, lettuce, salsa, and yogurt in separate serving bowls.
- Let everyone assemble a bowl, keeping toppings separate so people can choose what they want.
Variations
Use quinoa or another cooked grain instead of rice. Add corn to the beans, or offer chopped cilantro and lime wedges at the table. For a lower-prep evening, roast extra sweet potato during another oven meal and warm it with the beans.
Storage and reheating
Store the rice, beans, sweet potato, and fresh toppings in separate covered containers so they are easy to reuse. For more flexible family meals, see meal planning for picky eaters and the grocery list for a new household. Plan taco bowls in the Lucru Home meal planner, then use the linked list to gather the toppings.
