SWEET POTATO TACO BOWLS
Loaded with nutrition and full of color, these meatless, sweet potato taco bowls use a homemade taco seasoning so you can feel good about feeding them to your family.
Provided by Steph
Categories Main Course Lunch
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- In a small bowl, mix together taco seasoning ingredients.
- With your hands, toss sweet potatoes and olive oil with the seasonings on a foil-lined baking sheet. Bake for 15 minutes, then remove from the oven and toss again. Return to the oven for another 10-15 minutes, until sweet potatoes are tender.
- When the potatoes are finished cooking, assemble the bowls by placing an even amount of sweet potatoes, beans, corn, lettuce, tomatoes, avocado and cilantro in each bowl.
- Drizzle with favorite salad dressing.
- *Nutrition information doesn't include salad dressing.
Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 18 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 4222 mg, Carbohydrate 88 g, Sugar 7 g, Protein 29 mg
SWEET POTATO TACO BOWLS
These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors
Provided by Chelsea
Categories Dinner
Time 1h
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
- Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
- Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.
- Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
- For leftovers, store the sauce separately from the other ingredients.
Nutrition Facts : Calories 433 kcal, ServingSize 1 serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love