Black Bean & Sweet Potato Taco Bowls

Servings: 4 Prep time: 15 minutes Cook time: 25–30 minutes

Colorful, filling, and easy to prep ahead, these taco bowls combine whole grains, beans, vegetables, and bright fresh toppings for a simple lunch or dinner that holds up beautifully for several days.

Ingredients

For the bowls

• 2 cups cooked brown basmati rice, or other favorite whole grain

• 1 (15-ounce) can no-salt-added or low-sodium black beans, drained and rinsed

• 2 medium sweet potatoes, peeled or scrubbed and cut into ½-inch cubes

• 2 cups finely shredded red or green cabbage

• 1 cup pico de gallo

• 1 avocado, diced

• ½ cup chopped fresh cilantro

• 1 lime, cut into wedges

• Salsa or hot sauce, optional

For the sweet potatoes

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon chili powder

• Black pepper, to taste

• 1–2 tablespoons water or vegetable broth, as needed

Instructions

1. Roast the sweet potatoes. Preheat oven to 425°F. Place the cubed sweet potatoes on a parchment-lined baking sheet. Sprinkle with smoked paprika, cumin, garlic powder, chili powder, and black pepper. Toss with a tablespoon or two of water or vegetable broth if needed to help the seasonings adhere. To make this quicker, toss potato in microwave, then chop it up into small squares.

   
   

2. Roast for 25–30 minutes, tossing halfway through, until tender and lightly browned around the edges.

   
   

3. Warm the rice and beans. Prepare the brown basmati rice according to package directions if not already cooked. Warm the black beans separately or stir them into the rice during the last few minutes of reheating. To make this quicker, just use low/no sodium microwavable brown rice.

   
   

4. Assemble the bowls. Divide the rice, black beans, roasted sweet potatoes, and shredded cabbage among four bowls.

   
   

5. Top each with pico de gallo, avocado, cilantro, and a generous squeeze of fresh lime. Add salsa or hot sauce as desired.