I’m a taco lover! Wrapped or naked, I love a taco. I’ve been loving Buddha bowls and decided why not make a taco Buddha bowl. Not familiar? Buddha bowls are pretty much colorful bowls usually composed of vegetables, healthy grains, and protein — they’ve become one of this year’s or I should said last year’s top emerging food trends.

This was a quick and easy meal to throw together for lunch. Really nothing to it, but to do it.

Here goes…

Ingredients:

• 2 tbsp chili powder

• 1 tbsp paprika

• 1 tbsp cumin

• 2 tsp Himalayan Pink Salt and 1 tsp black pepper

• 1 tbsp dried oregano or Italian seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/4-1/2 tsp cayenne pepper (optional)

• 1 lb sweet potatoes, peeled and copped into 1-2″ cubes (approx.)

• 1 tbsp olive oil

• 1 can black beans, drained and rinsed

• 2 cups corn, frozen

• 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped

• 1 avocado, slice or side of guacamole

• Optional additional garnishes, sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.

Instructions:

1. Preheat oven to 350° F.
2. In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).
3. Toss sweet potatoes pieces with olive oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 20 minutes until tender and cooked through.
4. Toss beans in remaining seasoning. Set aside. Boil corn, drain, and toss in butter with salt and pepper.
5. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.
6. Serve with any desired optional garnishes. I drizzled with guacamole salsa made by Herdez. Enjoy!