Southwest Sweet Potato Taco Bowls With Avocado Ranch Dressing Recipes

SWEET POTATO TACO BOWLS

Steps:

• Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
• Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
• Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
• Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.
• Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
• For leftovers, store the sauce separately from the other ingredients.

SWEET POTATOES WITH AVOCADO RANCH DRESSING

Steps:

• Toss 1 1/2 pounds sweet potatoes (cut into chunks), 3 tablespoons olive oil, 1 teaspoon ancho chile powder and 1/2 teaspoon each ground coriander and kosher salt on a baking sheet. Roast at 450˚ until tender, 30 minutes. Puree 1/2 avocado, 1/4 cup buttermilk, 2 tablespoons each light mayonnaise and chopped dill, 2 sliced scallions, 1 tablespoon each white wine vinegar and water, 1 minced garlic clove and 1/2 teaspoon salt in a blender. Top the potatoes with the dressing and diced avocado.

SWEET POTATO TACO BOWLS

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, mix together taco seasoning ingredients.
• With your hands, toss sweet potatoes and olive oil with the seasonings on a foil-lined baking sheet. Bake for 15 minutes, then remove from the oven and toss again. Return to the oven for another 10-15 minutes, until sweet potatoes are tender.
• When the potatoes are finished cooking, assemble the bowls by placing an even amount of sweet potatoes, beans, corn, lettuce, tomatoes, avocado and cilantro in each bowl.
• Drizzle with favorite salad dressing.
• *Nutrition information doesn't include salad dressing.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
• Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.