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Roasted Sweet Potato & Black Bean Taco Bowl

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Servings 4

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.