Name: Roasted Sweet Potato Taco Bowls with Black Beans and Avocado Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: – 2 large sweet potatoes, peeled and diced; – 2 tablespoons olive oil; – 1 teaspoon smoked paprika; – 1 teaspoon ground cumin; – ½ teaspoon chili powder; – Salt and pepper, to taste; – One can (15 oz) black beans, drained and rinsed; – 1 tablespoon olive oil; – One teaspoon cumin; – ½ teaspoon garlic powder; – ¼ teaspoon cayenne pepper (optional, for heat); – Salt and pepper, to taste; – 2 ripe avocados; – ½ cup plain Greek yogurt (or vegan yogurt for a dairy-free version); – 1 tablespoon lime juice; – 1 small garlic clove, minced; – Salt, to taste; – 2 cups cooked quinoa or rice; – Fresh cilantro, chopped; – Cherry tomatoes, halved; – Red cabbage, thinly sliced; – Sliced jalapeños (optional); – Lime wedges; – Corn tortillas or tortilla chips (optional)

Roasted sweet potato taco bowls with black beans and avocado crema offer a delicious, wholesome, and colorful meal. This recipe is packed with flavors, nutrients, and a satisfying mix of textures. The natural sweetness of roasted sweet potatoes combined with the earthy black beans, tangy avocado crema, and crunchy toppings creates a perfect blend that will excite your taste buds. Whether you’re looking for a plant-based meal or simply a healthy and hearty dish, these taco bowls are ideal. They’re perfect for a weeknight dinner, a family gathering, or even meal prep for the week.

Ingredients:

For the roasted sweet potatoes:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon chili powder
– Salt and pepper, to taste

For the black beans:
– One can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– One teaspoon cumin
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper (optional, for heat)
– Salt and pepper, to taste

For the avocado crema:
– 2 ripe avocados
– ½ cup plain Greek yogurt (or vegan yogurt for a dairy-free version)
– 1 tablespoon lime juice
– 1 small garlic clove, minced
– Salt, to taste

For serving:
– 2 cups cooked quinoa or rice
– Fresh cilantro, chopped
– Cherry tomatoes, halved
– Red cabbage, thinly sliced
– Sliced jalapeños (optional)
– Lime wedges
– Corn tortillas or tortilla chips (optional)

Preparation:

Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Spread the seasoned sweet potatoes in an even layer on a baking sheet lined with parchment paper.
4. Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are golden and crispy on the edges.

Step 2: Cook the Black Beans

1. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the rinsed black beans to the skillet, along with cumin, garlic powder, cayenne pepper (if using), salt, and pepper.
3. Stir occasionally and cook the beans for 5-7 minutes, allowing the flavors to meld together.
4. Remove from heat and set aside.

Step 3: Prepare the Avocado Crema

1. In a blender or food processor, combine the avocados, Greek yogurt, lime juice, minced garlic, and a pinch of salt.
2. Blend until smooth and creamy. Taste and adjust seasoning if necessary, adding more lime juice or salt for extra flavor.
3. Set the avocado crema aside in the refrigerator until ready to serve.

Step 4: Assemble the Taco Bowls

1. Start by dividing the cooked quinoa or rice between your serving bowls.
2. Add a generous portion of roasted sweet potatoes and black beans on top of the grains.
3. Garnish with halved cherry tomatoes, thinly sliced red cabbage, cilantro, and sliced jalapeños if you want a little heat.

Step 5: Drizzle with Avocado Crema

1. Drizzle the avocado crema generously over the taco bowls.
2. Serve with lime wedges on the side for an extra burst of citrus.
3. You can also add a side of corn tortillas or tortilla chips for extra crunch, if desired.

Variation:

This taco bowl recipe is highly versatile, and there are many ways to customize it to your liking:

1. Protein Additions: If you’re not strictly plant-based, you can add grilled chicken, shrimp, or even steak to the taco bowls.
2. Grains: Swap out the quinoa or rice for farro, barley, or cauliflower rice if you prefer a lower-carb or gluten-free option.
3. Beans: You can replace black beans with pinto beans, kidney beans, or chickpeas, depending on what you have on hand.
4. Avocado Crema Substitutions: For a dairy-free version, substitute Greek yogurt with a plant-based alternative or simply use extra lime juice and olive oil for a more straightforward avocado dressing.

COOKING Notes:

– Make sure your sweet potatoes are cut into even pieces to ensure uniform roasting. Smaller pieces will become crispy faster, while larger ones will stay softer inside.
– Adjust the level of spiciness to your liking by adding more or less chili powder, cayenne, or jalapeños.
– For an extra smoky flavor, consider adding chipotle powder or adobo sauce to either the sweet potatoes or the avocado crema.

Serving Suggestions:

– Serve these taco bowls with a side of tortilla chips or corn tortillas. You can even use the tortillas to make mini tacos with the ingredients.
– A fresh green salad on the side pairs wonderfully with this hearty dish.
– For a complete meal, serve the bowls with a refreshing beverage like a lime margarita, agua fresca, or a cold iced tea.

Tips:

1. Meal Prep: This recipe is perfect for meal prepping. Prepare all the components ahead of time and store them separately in airtight containers. Assemble when you’re ready to eat. The roasted sweet potatoes and black beans will keep well in the fridge for up to 4 days.
2. Avocado Crema Storage: The avocado crema can turn brown after being exposed to air, so store it in an airtight container with plastic wrap directly pressed against the surface to minimize air exposure. This will help keep it green and fresh for up to 2 days.
3. Make it Crunchy: For added texture, sprinkle some toasted pumpkin seeds or crushed tortilla chips on top of your taco bowl.
4. For Extra Flavor: Squeeze some extra lime juice over the taco bowl just before eating to brighten up the flavors.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Nutritional Information (per serving, approximate):

– Calories: 450
– Protein: 12 grams
– Sodium: 400 mg

FAQs:

Q: Can I make these taco bowls gluten-free?
A: Yes! Simply ensure that your grains (such as quinoa or rice) are gluten-free, and if you’re using tortillas, opt for corn tortillas which are naturally gluten-free.

Q: Can I make this recipe ahead of time?
A: Absolutely! All the components can be prepared ahead of time. Store them in the refrigerator in separate containers, and assemble the bowls when you’re ready to eat. This makes them perfect for meal prepping for the week.

Q: How can I make this recipe vegan?
A: To make these taco bowls vegan, replace the Greek yogurt in the avocado crema with a dairy-free yogurt or omit it entirely for a simpler avocado sauce.

Q: Can I freeze the sweet potatoes?
A: Yes, roasted sweet potatoes freeze well. Store them in an airtight container or freezer-safe bag for up to 3 months. Reheat them in the oven or skillet to regain their crispy texture.

Q: How can I add more protein to this dish?
A: You can add grilled chicken, tofu, tempeh, or even an egg to increase the protein content of this meal. You can also use more beans or add a dollop of hummus for extra protein.

Conclusion:

Roasted sweet potato taco bowls with black beans and avocado crema are a satisfying, nutritious, and flavorful meal that can be enjoyed any day of the week. With their blend of textures and flavors, this dish is a perfect balance of healthy ingredients that come together in one bowl. The combination of crispy roasted sweet potatoes, creamy avocado, and hearty black beans ensures a filling and delicious meal. Not only are they easy to prepare, but they’re also customizable, allowing you to adapt the recipe to your preferences. Whether you’re feeding a family or meal prepping for yourself, these taco bowls are sure to become a favorite!