A little spicy, a little sweet – you will love what is going on with the flavor in this plant based taco bowl! After making this spicy sweet taco bowl combo, you won’t be able to go back to plain black beans. It is that good!
Ingredients in Spicy Sweet Taco Bowl
Sunday’s in our house are taco night! It’s a great way to wind down the weekend and we then we get to have any taco leftovers for #tacotuesday. I love when one meal in the kitchen becomes two! Let’s all work smarter, not harder in the kitchen, right?!
The spice in this recipe comes from black beans that are flavored with chipotle peppers in adobo sauce . When paired with vegetables that include sweet potato, this taco bowl becomes the perfect combination of sweet and spicy!
My husband and I love to fill our taco bowl to the brim with these southwest spiced roasted vegetables, chipotle black beans and creamy guac. During the summer, we like to switch it up and grill our vegetables and then pair with fresh homemade salsa!
Although the ingredients for this bowl might seem long, many of the ingredients are the spices used to season the vegetables and beans. I am a HUGE fan of having a very well stocked spice cabinets. Variety is the spice of life and really it is the spices that will make your plant based food shine! Here is what you will need to make this plant based sweet and spicy taco bowl:
- Black Beans
- Chipotle Peppers in Adobo Sauce
- Assorted Vegetables
- Smoked Paprika
- Chipotle chile powder
- Salt and Pepper
A word about these southwest spices in this taco bowl! Do not substitute the smoked paprika for sweet paprika. The vegetables will not turn out the same! If you want to tone down the spice of the vegetables you can substitute chili powder or light chili powder for the chipotle chili powder.
How to Meal Prep This Plant Based Taco Bowl
This taco bowl is great to make for meal prep! Prep your vegetables with spices and place in large container or reusable bag. Store in the refrigerator.
Next, prepare your black beans! Simmer your beans with chipotle pepper in adobo sauce. Store in a reusable container in your refrigerator.
If you are serving this vegan taco feast with our homemade tortilla chips and creamy guacamole, add those to your meal prep list! The homemade tortilla chips will stay fresh for 2 weeks + if you store them in a covered container away from direct sunlight. Your guacamole will start to brown, so be sure to add an additional squeeze of lime if you are not planning to eat guac within 24 hours.
When it comes time to devour your spicy sweet taco bowl, roast your vegetables, reheat your beans and fill your taco salad bowl to the brim!
I love to make this plant based taco bowl and it is hearty enough to make for two meals! Or make it for dinner one night and you have an amazing plant based lunch for the next day.
If you do not eat all the beans for leftovers, you can freeze them in a freezer safe container. I would not recommend freezing your roasted vegetables!
If you make this southwest inspired vegan spicy sweet taco bowl, I would love to know! Tag @badtothebowl on social media.
Spicy Sweet Taco BowlCourse: Main Dish, Salad Bowl
Spicy sweet taco bowl is loaded with vegetables and chipotle black beans!
- Roasted Vegetables
6 cups assorted vegetables – I used sliced zucchini and summer squash, sliced sweet pepper, button mushrooms, red onion and broccoli florets
1 cup diced sweet potato
2 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1 tsp chipotle chile powder
1 tsp salt
1/4 tsp pepper
- Chipotle Black Beans
1 – 15 oz. can of low sodium black beans, drained and rinsed
2 Tblsp lime juice
2 chipotle peppers in adobo sauce, chopped
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp ground cumin
chopped fresh cilantro (optional)
- Taco Salad Ingredients
Fresh Greens (Spinach or Power Greens)
- Roasted Vegetables
- Prepare your vegetables and season with spices. Place in a large bowl or reusable sealable bag. If meal prepping, store in the refrigerator until ready to use.
- Roast vegetables on parchment lined baking pan or silpat mat at 425 degrees for 40 – 45 minutes. Stir halfway through at around 20 minutes.
- 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!
- Taco Salad
- Place fresh greens in a bowl.
- Add your roasted vegetables, beans and optional guac, salsa and vegan sour cream.
- Store leftovers in the fridge. Beans can be frozen and thawed, then reheated.
- You may substitute chili powder for chipotle chili powder if you want to tone down the spice!