SWEET POTATO TACO BOWLS
These amazing & meatless sweet potato taco bowls are easy to make and packed with bold flavors
Provided by Chelsea
Categories Dinner
Time 1h
Number Of Ingredients 20
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.
Nutrition Facts : Calories 433 kcal, ServingSize 1 serving
SWEET POTATO BOWL
Use that spiralizer for your next meal and create this EB Sweet Potato Bowl!
Provided by Eggland's Best
Categories Main Dish Recipes Bowls
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 59 g, Cholesterol 218.9 mg, Fat 36.4 g, Fiber 14.6 g, Protein 19.9 g, SaturatedFat 8.5 g, Sodium 1170.7 mg, Sugar 12.5 g
SWEET POTATO SMOOTHIE BOWL
Start your morning off right with a cool and refreshing Sweet Potato Smoothie Bowl, packed with fresh fruit, yogurt and sunflower seeds. This breakfast takes just 5 minutes to prepare!
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- Place Bruce's Yam Cut Sweet Potatoes, yogurt, orange juice and honey in a power blender and process until smooth.
- Transfer to a cereal or pasta bowl(s) and arrange kiwi, banana, blueberries, sunflower seeds and golden raisins over the top.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 27.3 g, Cholesterol 1.3 mg, Fat 2.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 35.7 mg, Sugar 7.9 g
SWEET POTATO BREAKFAST BOWLS
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Provided by Steph Gaudreau
Categories HarperCollins Breakfast Sweet Potato/Yam Bacon Banana Blueberry Almond Healthy
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
- About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
- To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
- Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
- The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.
BLACK BEAN & SWEET POTATO RICE BOWLS
With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.
Nutrition Facts : Calories 435 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 405mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 8g fiber), Protein 10g protein.
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