Spicy Sweet Taco Bowl

 

A little spicy, a little sweet – you will love what is going on with the flavor in this taco bowl!
I have mentioned before that Sunday in our house is taco day vs. the #tacotuesday trend that is happening all over the social space.
At first, I thought this combo was going to be a overly spicy from the chipotle peppers in adobe sauce – but then when I tasted it – there was a hint of sweetness from the sweet potato and I declared this was a perfect combo!
This southwest flavored bowl is sure to delight your tastebuds no matter what day of the week you choose as your ‘taco Tuesday’! 🙂
Fiesta time!
The Essentials – Roasted Veggies
3 cups diced sweet potato 1 cup sliced sweet peppers 2 garlic cloves 1 Tblsp olive oil 1/2 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp pepper
How to – Roasted Veggies
Roast on parchment lined baking pan at 425 degrees for 20 – 25 minutes. Prepare beans and salad bowl while waiting for veggies to get done.
The Essentials – Chipotle Black Beans
10 oz carton of cooked black beans
2 Tblsp lime juice
2 chipotle peppers in adobe sauce, chopped 1/4 tsp garlic salt 1/4 tsp cumin
1/4 tsp oregano
How to – Chipotle Black Beans
Drain black beans and rinse well. Combine all ingredients in a small saucepan on stove, cook over low heat until warm.
The Bowl
Fill a bowl with your favorite salad greens (I love mixed salad greens but romaine would be a good option here too!), layer with roasted veggies, black beans and your favorite chips, salsa and guacamole!
YUM!
xo, Sarah

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