ASMR Sunday Meal Prep- Chipotle Sweet Potato Taco Bowls

Ingredients

• 2 medium Sweet Potatoes (peeled and diced into ½‑inch cubes)
• 0.5 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 tablespoon Olive Oil (for tossing the potatoes)
• 1.5 cups White Rice (uncooked; yields about 3‑4 cups cooked)
• 1 cup Black Beans (canned, drained and rinsed (Dakota's Pride brand))
• 1 cup Fire‑Roasted Red Tomatoes (canned or jarred, drained)
• 2 tablespoons Jalapeños (pickled, sliced)
• 0.25 cup Mexican Blend Cheese (shredded; blend of cheddar and Monterey Jack)
• 1 Mini Avocado (sliced; adds healthy fats)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Sweet Potatoes

   Peel the sweet potatoes and dice them into uniform ½‑inch cubes so they cook evenly.

   Time: PT5M

2. Make Chipotle Seasoning

   In a large Ziploc bag combine 0.5 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, a pinch of salt and pepper, then add 1 tbsp olive oil.

   Time: PT2M

3. Coat Sweet Potatoes

   Add the diced sweet potatoes to the bag, seal tightly, and shake vigorously until every piece is evenly coated with the seasoning.

   Time: PT2M

4. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

5. Roast Sweet Potatoes

   Line the baking tray with parchment paper, spread the seasoned sweet potatoes in a single layer, and roast for 20 minutes, stirring halfway through.

   Time: PT20M

   Temperature: 400°F

6. Cook Rice

   While the potatoes roast, rinse 1.5 cups white rice, combine with 3 cups water in a saucepan, bring to a boil, then cover and simmer 12‑15 minutes until water is absorbed.

   Time: PT15M

7. Warm Beans and Tomatoes

   Drain and rinse the black beans; place them in a small saucepan with the fire‑roasted tomatoes, heat over medium heat for 3‑4 minutes until warmed through.

   Time: PT5M

8. Assemble Bowls

   Divide the cooked rice among 4 meal‑prep containers (3‑4 scoops each). Top with roasted sweet potatoes, warmed bean‑tomato mixture, sliced jalapeños, and a handful of shredded Mexican blend cheese.

   Time: PT5M

9. Add Fresh Avocado

   Slice the mini avocado and place a few slices on each bowl just before serving or after reheating.

   Time: PT2M

10. Cool and Store

    Allow the assembled bowls to cool to room temperature (about 5 minutes), then seal containers and store in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

12g

Carbohydrates

68g

Fat

13g

Fiber

11g