Preparation:

Step 1:

Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.

Step 2:

While the sweet potatoes are roasting, prepare the black beans. Heat a tablespoon of olive oil in a medium pan over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the black beans, cumin, chili powder, paprika, and a pinch of salt. Cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and seasoned well. Remove from heat and set aside.

Step 3:

Next, prepare the creamy avocado sauce. In a medium bowl, mash the ripe avocados with a fork until smooth. Add the Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir everything together until you have a smooth, creamy sauce. Taste and adjust seasoning if necessary by adding more lime juice or salt. Set aside.

Step 4:

Now it’s time to assemble the taco bowls. Start by adding a base of cooked quinoa or rice (if using) into your bowls. Layer the roasted sweet potatoes and black beans over the base. Drizzle a generous amount of creamy avocado sauce over the top.

Step 5:

Finish the taco bowls with your favorite toppings. Add chopped fresh cilantro, diced red onion, crumbled feta or cotija cheese, and sliced jalapeños for some heat. Serve with lime wedges on the side for an extra zing.