It's winter... Time for a Buddha Bowl!
SWEET POTATO TACO BOWL
2 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
2 tsp sea salt
1 tbsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4-1/2 tsp cayenne pepper (optional)
1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2" cubes (approx.)
1 tbsp avocado oil
1 lbs (454 grams) extra lean ground beef (or turkey or seitan meat for vegetarian option)
1 x 14 oz (330 ml) can black beans, drained and rinsed
1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
1 avocado, sliced
Optional additional garnishes, sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, vegan sour cream (thinned with water), etc
Preheat oven to 400° F.
In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
Toss sweet potatoes pieces with oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.
Meanwhile, cook meat over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.
To serve either place all ingredients in separate dishes for family style serving, or make individual bowls.
Can top brown rice, quinoa or mixed baby greens.
Serve with any desired optional garnishes.