Sweet-Potato Black-Bean Taco Bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Sweet potatoes1 1/2 lb
• Black beans1 15-oz can
• Jasmine rice1 cup
• Corn1 cup
• Shredded red cabbage3 cups
• Pico de gallo1 1/2 cups
• Avocados2
• Limes2
• Fresh cilantro1 bunch
• Mild chili powder2 tsp

How dinner comes together

1. 1

   Heat the oven to 425°F and cook the rice according to the package directions. Cut the sweet potatoes into irregular 3/4-inch pieces.

2. 2

   Toss the sweet potatoes with oil, chili powder and salt. Roast until browned and tender, 18–22 minutes.

3. 3

   Drain the beans and warm them with the corn and 1/4 cup water until hot.

4. 4

   Slice the avocados and limes. Keep the cabbage, pico and cilantro separate so they stay crisp.

5. 5

   Divide the rice among bowls and add sweet potatoes, beans, corn, cabbage, pico and avocado. Finish with lime and cilantro.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large sheet pan
• Medium saucepan
• Chef’s knife