Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into bite-sized cubes. Toss them in a bowl with a drizzle of olive oil, cumin, chili powder, garlic powder, salt, and pepper. Make sure they’re evenly coated!

Spread the seasoned sweet potatoes out on a baking sheet in a single layer and roast for about 25-30 minutes, or until they’re tender and slightly caramelized. Give them a stir halfway through for even cooking.

While the sweet potatoes are roasting, drain and rinse the black beans. In a small saucepan over medium heat, warm the beans. You can add a pinch of cumin and salt for extra flavor.

In a skillet, heat a bit of olive oil over medium heat. Add the diced bell peppers and sauté until they’re tender, about 5-7 minutes. You can add a sprinkle of salt and pepper at this stage.

Once everything is cooked, it’s time to assemble! Start with a base of sweet potatoes, then add a generous scoop of black beans and sautéed bell peppers.

Top your bowl with sliced avocado, fresh cilantro, and a squeeze of lime juice. Feel free to add any other toppings you love, like shredded cheese, salsa, or Greek yogurt!

Your Sweet Potato Taco Bowl is ready! Dig in and enjoy the vibrant flavors!