Sweet Potato Taco Bowls

Ingredients

• 2 medium sweet potatoes, peeled and chopped

• 3 bell peppers, chopped

• 1 red onion, chopped

• Olive Oil Spray 

• Spices of choice 

• 1 lb ground chicken (or substitute with ground beef, turkey, or tofu)

• Taco seasoning

• 1 cup white rice (microwave packet works well)

• 2 tbsp Mexican cheese blend

• Cilantro, rinsed and chopped

• Optional toppings: Avocado, sour cream, pickled onions

Instructions

1. Preheat the oven to 425°F.

2. Spread the chopped sweet potatoes on a small baking sheet. On a separate, larger baking sheet, spread the chopped bell peppers and onion. Spray both with olive oil and season with your preferred spices.

3. Roast in the oven for 30 minutes. Remove the peppers and onion, but leave the sweet potatoes in for an additional 10 minutes.

4. While the vegetables finish roasting, heat 1 tbsp of oil in a pan over medium heat. Add the ground chicken and cook until browned. Stir in 1 tbsp of water and taco seasoning, mixing well.

5. Microwave the rice according to package instructions.

6. Assemble the bowls: Layer the rice, roasted vegetables, and ground chicken. Top with cheese, cilantro, and any optional toppings you like.

7. Enjoy!