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
taco bowls
- 2 medium sweet potatoes, peeled and chopped
- olive oil for drizzling or spraying
- 1 tablespoon tajin, or chili lime seasoning
- 1 can black beans, drained and rinsed
- 1 cup cooked jasmine or basmati rice
- 1 avocado, sliced
- ½ cup corn
- quick pico, for topping
- crumbled cotija cheese, for topping
- pickled onions, for topping
- tortilla chips, for serving
chipotle ranch
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 1 chipotle pepper in adobo sauce, diced
- 1 1/2 tablespoons adobo sauce from the can of chipotles
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
- 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.
- Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.
- 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.
- 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
- 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!
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