Taco-flavored vegetarian power bowl
A vegetarian power bowl with taco-flavored sweet potatoes and black beans and a spiced Greek yogurt sauce.
Yield: 4 servings
Ingredients
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
- ½ 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:
- ¼ cup plain Greek yogurt (I use non-fat)
- 2 teaspoons fresh lime juice
- ½ teaspoon sriracha sauce
- Pinch of salt
Instructions
- 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.
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Notes
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.
Nutrition
Serving: 1serving | Calories: 331kcal | Carbohydrates: 42g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 462mg | Fiber: 13g | Sugar: 10g
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