Sweet Potato Taco Bowl

Roasted sweet potatoes, taco-seasoned beef and black beans, fluffy quinoa, and a creamy corn salad—with crunchy cabbage and smoky serrano sauce.

Serves: approximately 5 · Prep: 20 minutes · Cook: 30 minutes

Ingredients

Roasted sweet potatoes

• 2 medium sweet potatoes, cut into ½-inch cubes

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon black pepper

• Salt, to taste

Quinoa

• ¾ cup dry quinoa, rinsed

• 1½ cups water, or the amount directed on the package

Taco beef and black beans

• 1 pound 93% lean ground beef

• 1 can (15 ounces) black beans, drained and rinsed

• ½ medium onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, finely diced (remove seeds for less heat)

• 2 tablespoons taco seasoning, or to taste

• ¼ cup water, plus more if needed

Creamy roasted corn salad

• 2 cups corn kernels, thawed and patted dry if frozen

• 1 teaspoon olive oil

• ¼ cup chopped cilantro

• ¼ medium onion, finely diced

• ⅓ cup crumbled feta

• 1 jalapeño, finely diced, or to taste

• ½ cup cottage cheese

• 1 tablespoon fresh lime juice, plus more to taste

• ¼ teaspoon adobo seasoning to start; adjust to taste

• ¼ teaspoon chili powder to start; adjust to taste

To finish

• 2 cups finely shredded red cabbage

• 1 cup cherry tomatoes, halved

• 1–2 tablespoons smoked serrano sauce for the batch, or to taste

• Lime wedges, for serving (optional)

• Black pepper, to taste

Directions

1. Roast the sweet potatoes. Heat the oven to 425°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, black pepper and a little salt. Spread on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until tender and browned.

2. Cook the quinoa. Combine rinsed quinoa and water in a saucepan, following the package directions. Bring to a boil, cover and reduce to a gentle simmer. Cook for approximately 15 minutes, until the water is absorbed. Remove from heat, rest covered for 5 minutes and fluff.

3. Cook the taco beef and beans. Heat a skillet over medium-high heat. Add beef and diced onion; cook, breaking up the beef, until browned. Drain excess fat as needed. Add garlic and jalapeño and cook for 1–2 minutes. Stir in black beans, taco seasoning and ¼ cup water. Simmer for 3–5 minutes, adding a splash more water if needed. Cook ground beef to 160°F.

4. Make the corn salad. Heat 1 teaspoon olive oil in another skillet over medium-high heat. Add corn and cook for 6–8 minutes, stirring occasionally, until browned in spots. Let cool slightly. Mix with cilantro, onion, feta, jalapeño, cottage cheese and 1 tablespoon lime juice. Start with ¼ teaspoon each of adobo seasoning and chili powder, then adjust seasoning and lime juice to taste. For a smoother dressing, blend the cottage cheese before mixing it in.

5. Assemble. Divide quinoa, roasted sweet potatoes and shredded red cabbage among five bowls. Add taco beef and beans, creamy corn salad and cherry tomatoes. Drizzle each bowl with a little smoked serrano sauce and finish with black pepper. Serve with lime wedges if desired.

Kitchen notes

• Taste before adding extra salt; taco seasoning, feta, sauce and adobo seasoning can already be salty.

• Adjust jalapeños and smoked serrano sauce to your preferred heat level.

• Amounts and cooking times are suggested starting points; adjust to your appetite and ingredients.