Preheat oven to 400 degrees fahrenheit
Cover sweet potato in olive oil and put it on a baking sheet, sprinkle with salt. Bake for 1 hour or until fork tender.
Heat 1 tbsp olive oil in a pan and add onions. Sweat onions at medium heat for 3 minutes then add red bell pepper and zucchini. Add garlic, taco seasoning, and salt.
While vegetables are sautéing, bring 2 cups rice and 3 cups water to a boil. Then, cover and slow to a simmer.
Sauté vegetables until onions are golden brown and translucent. Add frozen corn.
Heat black beans in a small pot over medium heat. I like to keep some of the bean “juice/water” in with them to keep the beans from drying out.
To assemble the bowl, add rice to the bottom then pile up with fajita veggies, black beans, and sweet potato. Top with avocado or homemade guacamole.
