Chipotle Sweet Potato Taco Bowls

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Ingredients
  • 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
Directions
  • Preheat the oven to 425
  • Whisk the oil, chipotle in adobo, juice from 1 lime, and spices until combined. Arrange the sweet potatoes, peppers, onion, and corn on a large sheet pan (or 2!) and pour the marinade over everything. Mix the marinade over the veggies, coating everything.
  • Roast for 25-30 minutes until the sweet potatoes begin to char around the edges and are soft in the center.