Roasted Sweet Potato & Black Bean Taco Bowl
One of my favorite savory combinations is roasted sweet potatoes and black beans. Mixing the already cooked beans with red onions sauteed in olive oil pairs perfectly with chili spices. Usually I like to add a lot of spice and flavor to roasted potatoes but since I already added a lot of flavor to the black beans for this dish, I kept the spices for the roasted potatoes simple.
Traditional tacos or taco bowls are high in carbs refined carbs because of the addition of rice and/or taco shells. Over the last year I have started making taco bowls and taco salads which can be more nutritious and less carbs if it’s made with the right substitutions. In this dish I used cauliflower rice instead of traditional rice, which is actually very easy to make as long as you have a food processor to grate the cauliflower. If you want an actual taco, than find a shell that is low carbs. Most of the low carb versions are have a combination of coconut, cassava and almond flours.
There are a lot of options for toppings to add to this dish. Personally I like to add tomatillo salsa, shredded cheese, hot sauce, either guacamole or my spicy guac sauce recipe that I used on the baked sweet potatoes.
Thanks friends for visiting blog & I truly hope that you enjoy this recipe. Cheers to a happy & healthy day!
Roasted Sweet Potato & Black Bean Taco Bowl
Ingredients
- Sweet Potatoes Enough chopped sweet potatoes to fill one cookie sheet
- Red Leaf or Roman Lettuce
- 2 Cups or 1 14 oz can Black Beans Cooked
- 1 small Red Onion Chopped
- 1 tsp Smoked Spanish Paprika
- 1/2 tsp Chili Powder
- 1/2 tsp cumin
- 4 Cloves of Garlic Minced
- Salt & Black Pepper to taste
- Toppings for Salad: Chopped tomatoes, Tomatillo salsa or your favorite salsa, slices of avocado or spicy guac sauce, & shredded cheese
- 1 Head of Cabbage to make cauliflower rice
Instructions
- Pre-heat oven to 400 degrees. Drizzle chopped sweet potatoes with olive oil. Sprinkle with salt & black pepper. Roast till potatoes are slightly crisp on the outside and soft on the inside.
- While potatoes are roasting prepare the black beans and rest of the veggies.
- Saute diced red onions in olive oil until onions are softened. Add minced garlic and cook on low heat for another couple minutes. Add cooked beans and spices. Add olive oil if needed while simmering till beans are hot and flavors of spices are blended with the beans.
- Besides steak, chorizo is my husband's favorite meat so many times if I make taco bowls I'll also cook some chorizo.