• 2 2 sweet potatoes, cubed
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 cup corn (can use fresh or frozen/thawed)
• 4 cups white or brown rice
• 1 chipotle in adobo, minced nearly down to a paste
• 2 limes juiced & divided
• 2 tsp cumin
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp red chili flakes (more or less depending on spicy-ness)
• 2 tsp salt
• 3 tbsp olive oil

Topping Suggestions

• diced red onion, avocado, cilantro, and lime, for topping the bowls