A vegetarian power bowl featuring taco-flavored sweet potatoes and black beans with peppers, tomatoes and a spiced Greek yogurt sauce.
Happy Friday and even better, happy birthday to my Dad! He’s kind-of the best ever (no offense to your Dads). 😉
I hope you’ve all had a lovely week. It’s been a busy but good one here. Had a conference with M’s kindergarten teacher earlier in the week and she had all good things to say about her and how she’s doing. My smart little cookie. 😀
Even J got some props. He wandered over and asked what magnet letter he was holding. I asked him what it was and he correctly said, “R.” The teacher was amazed he knows his letters at age 3 – said she had a spot in her class cause he was ready.
Not so fast! That’s my baby you’re talking about and I’m not quite ready for him to grow up!
On to today’s recipe, this taco-flavored vegetarian power bowl!
I’m all about themes and I’m admittedly all kinds of off with this one. It’s a meatless Monday dish but it’s not Monday today. It’s also a taco Tuesday dish but it’s not Tuesday either.
So maybe I’m a bit wonky in posting this on a Friday, but you can certainly enjoy it either of those days. Oh, or any other day of the week because I’m all about a delicious plant-based power bowl and a taco night no matter what day it is!
(Check out this healthy taco salad for another fun twist on my beloved taco flavors.)
And these are really pretty easy to put together! You just roast your sweet potatoes, then saute your veggies and beans and assemble.
And of course, add as many toppings as your heart desires. Don’t hold back on the toppings. I’m ALL about the toppings. 😉
OK, let’s get to cooking.
Notes on this vegetarian power bowl:
- I like to use fire-roasted diced tomatoes for a little extra flavor and kick, but you could substitute another canned tomato. Or use chopped fresh tomatoes.
- I use homemade taco seasoning (so I can control the sodium and know what I’m getting), but you can substitute store-bought.
- I prefer black beans here, but you could use pinto beans or kidney beans.
- You could substitute regular plain yogurt for the Greek yogurt, if that’s what you have. The sauce just won’t be quite as thick. You can also use sour cream if you prefer. (Or leave it off if you’re vegan.)
- You can serve this mixture over spinach or romaine lettuce for a salad bowl.
- Or you can wrap it all up in a burrito! (Check out my bean and rice burritos for another delicious vegetarian meal.)
- You can also use this mixture to make quesadillas. I’ve done that before with the leftovers and it was delicious!
- You can, if you’re not vegetarian, add some roasted or rotisserie chicken to this dish for a heartier meal. You can either roast chicken breasts on a separate sheet pan in the oven with the sweet potatoes or stir in some store-bought or leftover chicken with the black bean mixture on the stove.
Basically, make it your own. 👍
Any way you fix this vegetarian power bowl though, I hope you give it a try! And be sure to check out my fellow Recipe Redux friends below to check out their plant-based power bowls.
Enjoy and happy weekend!
For the sweet potatoes:
- 3 medium sweet potatoes, peeled and diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning (homemade or store-bought)
For the bowls:
- 1 teaspoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 green pepper, chopped
- 1 jalapeno, finely chopped
- 1 (14.5 oz.) can fire-roasted diced tomatoes, drained
- 1 (15.5 oz.) can black beans, rinsed and drained
- 1 teaspoon taco seasoning
- Optional toppings: chopped lettuce, shredded cheese, avocado slices, salsa, lime wedges
For the spiced Greek yogurt sauce:
- 1/4 cup plain Greek yogurt (I use non-fat)
- 2 teaspoons fresh lime juice
- 1/2 teaspoon sriracha sauce
- Pinch of salt
- Preheat oven to 400.
- Toss sweet potatoes with olive oil and taco seasoning and spread evenly on a baking sheet.
- Roast at 400 for 30-40 minutes, until cooked through and slightly browned.
- Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat.
- Add onion, pepper and jalapeño and saute for 5-6 minutes, until tender.
- Add drained tomatoes, black beans and taco seasoning and cook 5 more minutes, until heated through.
- To make the yogurt sauce, combine yogurt, lime juice, smirch and a pinch of salt in a small bowl. Stir well to combine.
- To assemble, divide sweet potatoes among the serving bowls and top with black bean mixture (or serve them side-by-side, if you prefer). Add desired topping and spiced yogurt sauce.
I like to use fire-roasted diced tomatoes for a little extra flavor and kick, but you could substitute another canned tomato. Or use chopped fresh tomatoes.
I prefer black beans here, but you could use pinto beans or kidney beans.
You could substitute regular plain yogurt for the Greek yogurt, if that’s what you have. The sauce just won’t be quite as thick. You can also use sour cream if you prefer.
You can also serve this mixture over spinach or romaine lettuce for a salad bowl or you can wrap it all up in a burrito! You can also use this mixture as a filling for quesadillas.
You can add some roasted or rotisserie chicken to this dish for a heartier meal.
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 462mgCarbohydrates: 42gFiber: 13gSugar: 10gProtein: 11g