sheet pan chipotle sweet potato taco bowls
sheet pan chipotle sweet potato taco bowls
the case for eating mostly plants continues to strengthen due largely in part to these insanely easy (one might even say lazy?,) insanely delicious bowls. *re: could not be more simple, really truly. whether you consciously eat meatless, are trying to eat less meat, or just really enjoy tasty food (I think that covers all of us now?) these bowls are a weeknight DELIGHT and future you will thank current you for feasting your dinner daydreams on this recipe.
a couple things before we get started: chipotles in adobo are a tricky ingredient because every recipe only requires ONE, literally one, pepper. you can freeze the remaining peppers from the can and thaw as needed; easy peasy. the marinade will take you 4 seconds to whisk up, so I cannot reiterate enough that it’s worth it. secondly, you can use any veggies you want for these bowls! add black beans! swap in cauliflower rice! use up a few garden zucchinis! sheet pan taco bowls are your oyster, baby.
sheet pan chipotle sweet potato taco bowls
makes: 4 servings
prep time: 10 minutes
cook time: 30 minutes
2 sweet potatoes, cubed
2 bell peppers, sliced
1 onion, sliced
1c corn (can use frozen + thawed here)
4c white or brown rice
1 chipotle in adobo, minced nearly down to a paste
juice from 2 limes, divided + extra lime for serving
2tsp cumin
2tsp chili powder
2 tsp garlic powder
1tsp paprika
1tsp dried oregano
1tsp red pepper flake (more or less depending on your spicy preferences)
2tsp salt
3tbsp olive oil
diced red onion, avocado, cilantro, and lime, for topping the bowls!
preheat the oven to 425.
whisk the oil, chipotle in adobo, juice from 1 lime, and spices until combined. arrange the sweet potatoes, peppers, onion, and corn on a large sheet pan (or 2!) and pour the marinade over everything. mix the marinade over the veggies, coating everything.
roast for 25-30 minutes until the sweet potatoes begin to char around the edges and are soft in the center.
meanwhile, cook the rice to package instructions. season with salt to taste, and squeeze the other lime into the cooked rice.
once the veggies are done, I like to separate the onions, dice them, and stir them into the rice - but if everything is a combined party on your sheet pan - don’t sweat this step! from here, build your bowls: rice, veggies, any toppings you like, and always extra lime.