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
SWEET POTATO BOWL
Use that spiralizer for your next meal and create this EB Sweet Potato Bowl!
Provided by Eggland's Best
Categories Main Dish Recipes Bowls
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 59 g, Cholesterol 218.9 mg, Fat 36.4 g, Fiber 14.6 g, Protein 19.9 g, SaturatedFat 8.5 g, Sodium 1170.7 mg, Sugar 12.5 g
MEATLESS SWEET POTATO BURRITO BOWL
This meatless burrito bowl is packed with flavor; the earthy sweetness of roasted sweet potatoes combined with well-seasoned black beans and topped with sautéed poblano peppers, red bell peppers, and onions take this dish to the next level of goodness. Top with a lime and fresh cilantro.
Provided by CookingWithShelia
Categories Bowl Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
- Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
- Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
- Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
- At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
- Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 62.4 g, Fat 7.5 g, Fiber 10.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 1038.3 mg
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