SWEET POTATO TACO BOWL

INGREDIENTS:

2 tbsp. chili powder*

1 tbsp. sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)

1 tbsp. ground cumin

2 tsp. kosher salt

1 tbsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1/4-1/2 tsp. cayenne powder (optional)

1 lbs. sweet potatoes, peeled, copped, cubed

1 tbsp. vegetable oil

1 lbs. extra lean ground beef

1-14 oz. can black beans, drained and rinsed

1 c. corn

1 pint cherry tomatoes, halved

1 medium avocado, sliced

DIRECTIONS:

Preheat oven to 400° F.

In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans, fresh corn (if using kernels from a cob) and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans and corn are heated through. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.