Easy Lentil and Roasted Sweet Potato Taco Bowl

Preheat oven to 400 degrees F (200 degrees C).

Spray baking sheet with cooking spray and spread Sweet Potatoes (2 cups) into single layer.

Lightly sprinkle with Ground Black Pepper (to taste), Chili Powder (to taste), Ground Turmeric (to taste), and Smoked Paprika (to taste), toss to coat. Bake 10 minutes, stir and bake another 10-15 minutes or until cooked.

Meanwhile, add Lentils (1 can) to saute pan with Chili Powder (1/2 Tbsp), Ground Cumin (1 tsp), Ground Black Pepper (1/2 tsp), Sea Salt (1/4 tsp), McCormick® Garlic Powder (1/4 tsp), Chipotle Chili Powder (1/8 tsp), and Salsa (2 Tbsp). Cook 5-7 minutes or until heated through. Stirring occasionally.

Once lentils are warm, taste to check seasonings and add more to your preference.

Once sweet potatoes and lentils have cooked, chop Romaine Lettuce (2 cups) and begin to assemble bowls.

Begin by adding a layer of lettuce to the bottom of each bowl, then add half roasted sweet potatoes, half seasoned lentils, and top with your choice of Salsa (to taste), Shredded Cheese (1/4 cup), Sour Cream (to taste), Avocado (1), and Cherry Tomato (1/2 cup).