Bowl de tacos de boniato con crema de aguacate, un favorito fresco y lleno de sabor para entre semana

Ingredientes

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned and drained)
• 1 cup cooked rice or quinoa (optional base)
• 1 cup shredded lettuce or thinly sliced cabbage
• 1/2 small red onion, thinly sliced
• 1/2 cup pico de gallo or chopped tomatoes
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• 1 ripe avocado
• 1/3 cup Greek yogurt or sour cream
• 1 tablespoon lime juice (plus zest if you like)
• 1 small garlic clove, grated
• 2 tablespoons water (to thin as needed)
• Pinch of salt

Preparación

1. 1

   Heat the oven: Set to 425°F (220°C). Line a baking sheet for easy cleanup.

2. 2

   Season the potatoes: Toss sweet potato cubes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt. Spread in a single layer.

3. 3

   Roast: Bake 20–25 minutes, flipping once, until caramelized on the edges and fork-tender.

4. 4

   Warm the sides: Heat black beans and corn in a small skillet with a pinch of salt and a squeeze of lime. Keep warm.

5. 5

   Make the crema: Mash avocado with yogurt, lime juice, garlic, salt, and enough water to make it drizzleable. Taste and adjust salt and lime.

6. 6

   Assemble: In bowls, add rice or quinoa (if using), then lettuce or cabbage, roasted sweet potatoes, black beans, and corn.

7. 7

   Top and finish: Add red onion, pico de gallo, and cilantro. Drizzle generously with avocado crema. Serve with lime wedges.