Chili Lime Sweet Potato Taco Bowls
These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!
Ingredients
- 2 mediumsweet potatoes, (peeled and chopped)
- olive oil for drizzling or spraying
- 1 tablespoontajin, (or chili lime seasoning)
- 1 canblack beans, (drained and rinsed)
- 1 cupcooked jasmine or basmati rice
- 1avocado, (sliced)
- ½ cupcorn
- quick pico, (for topping)
- crumbled cotija cheese, (for topping)
- pickled onions, (for topping)
- tortilla chips, (for serving)
- 1 cupplain greek yogurt or sour cream
- ½ cupmayonnaise
- ½ cupmilk
- 1chipotle pepper in adobo sauce, (diced)
- 1 ½ tablespoonsadobo sauce from the can of chipotles
- 3 tablespoonsfresh chives or 1 tablespoon dried chives
- 2 tablespoonsfresh dill or 2 teaspoons dried dill weed
- 1 tablespoonfresh parsley or 1 teaspoon dried parsley
- 2 teaspoonsfresh lemon juice
- 1 teaspoongarlic powder
- ½ teaspoononion powder
- ½ teaspoonsalt
- ½ teaspoonpepper
- ¼ teaspoonsmoked paprika
Directions
- 1
Preheat the oven to 425 degrees F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil (or spray with olive oil spray. Season all over with tajin and toss well.
- 2
Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.
- 3
While the sweet potatoes cook, get everything else ready! Make the chipotle ranch below (this can be made a day or two ahead of time), drain and rinse the black beans, cook the rice (or use minute rice). You can throw the black beans and rice in a bowl to start.
- 4
When the sweet potatoes are done, throw them in the bowls. Top with the avocado, corn and anything else you wish: salsa or a quick pico de gallo, the cotija cheese, pickled onions and the chipotle ranch. Serve with tortilla chips!
Chipotle ranch
- 1
Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!