Sweet Potato Taco Buddha Bowl

rapeseed oil recipes
Sweet Potato Taco Buddha Bowl recipe



2 tbsp. chili powder*

1 tbsp. sweet smoked paprika 

1 tbsp. ground cumin

2 tsp salt

1 tbsp. dried oregano

1 tsp garlic powder

1 tsp onion powder

1/4-1/2 tsp cayenne powder (optional, very spicy)

1 lbs. (454 grams) sweet potatoes, peeled and chopped into 1-2" cubes (approx.)

1 tbsp. Brock & Morten rapeseed oil

1 lbs. (454 grams) extra lean ground beef

1 14 oz. (330 ml) can black beans, drained and rinsed

1 cup corn, either from can or 2 ears of corn

2 large tomatoes chopped

1 medium avocado, sliced


Preheat oven to 400° F.

In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic powder, onion powder, and cayenne pepper (if using).

Toss sweet potatoes pieces with rapeseed oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.

To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving.

Serve with any desired optional garnishes (sour cream, Brock and Morten flavored mayonnaise, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).


A great casual dinner party dish!


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