Plant based eating does not need to be complicated or costly. If you are here, you are in need of healthy meal solutions! All of our recipes are plant based including easy dinner recipes and simple snack solutions. Most recipes use less sugar and are naturally gluten free.
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’! 🙂
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.
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!