Step 1

Preheat oven to 400 degrees Fahrenheit. Place sweet potato chunks into a large bowl and add olive oil and taco seasoning. Stir well so that the sweet potato chunks are coated in the oil and taco seasoning. Place the sweet potato chunks onto a large sheet pan and spread them out in a single layer. Roast for 30 to 40 minutes or until tender, stirring halfway through cooking.Note: To save time, you can skip roasting the sweet potato chunks and use about 1 cup of diced bell pepper instead.

Step 2

While the sweet potato chunks are roasting, cook rice according to package instructions. Then divide the cooked rice between two large bowls (I like to use bowls that are wide, so I can pile lots of toppings on there).

Step 3

Divide the cooked pulled pork, roasted sweet potato chunks, avocado, black beans, corn, cheddar cheese, tomatoes, tortilla strips and pickled red onion between the two bowls, then drizzle with your favourite barbecue sauce. Serve and enjoy!