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)

Ingredients

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)

Instructions

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.

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.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450
Sodium: 400 mg
Protein: 12 grams