Sweet Potato Taco Bowls

1. Roast Sweet Potatoes: Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper. Preheat oven or air fryer to 400°F (200°C) and cook potatoes for 12-15 minutes, shaking halfway through. Set aside.
2. Cook Ground Beef: Heat a skillet over medium heat. Add 1 lb ground beef and break it apart. Cook until browned (about 6–8 minutes). Add taco seasoning or sauce of choice. Once finished, add 1 cup shredded cheese and turn off the heat.
3. Cook Frozen Veggies: Heat up a separate skillet with a small amount of oil (if needed). Add the frozen fire roasted corn and pepper & onion blend, season with salt and pepper, and cook until heated through.
4. Assembly: For each bowl, place roasted sweet potatoes on the bottom. Top with the cooked taco meat, fire roasted corn, cooked onions & peppers, fresh cilantro, fresh onion, and sliced avocado. Finish by topping with your favorite hot sauce or salsa.
5. Meal Prep Tip: If storing for meal prep, store all components together besides the avocado and sauce.