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–+ servings

Meatless Tex-Mex Bowl

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 adult servings
Calories 524 kcal

Ingredients
  

  • 6 cups sweet potatoes skinned and chopped
  • 10 oz black beans drained and rinsed
  • 3 cups corn frozen
  • 1 large jalapeno diced
  • 1½ cups quinoa cooked
  • 2 medium avocados sliced
  • 2 Tbsp taco seasoning
  • 1 tsp garlic powder
  • 2 Tbsp onion bits dried
  • avocado oil
  • salt and pepper
  • black olives optional
  • cheese optional
  • salsa optional
  • tomatos optional
  • lettuce optional
  • cilantro optional
  • tomatillo dressing optional

Instructions
 

  • On a baking sheet, scatter the sweet potatoes and the jalapeno. Drizzle avocado oil over top and sprinkle the taco seasoning over that. Toss to combine. Place in a preheated 400°F oven and bake for 20-30 minutes until the sweet potatoes are soft.
  • While the sweet potatoes bake, in one pan on the stove, add in the black beans, the garlic powder, and the dried onion bits. Let warm and then add 1/3 cup of water. Simmer and stir occasionally until the beans have absorbed some of the water. In another pan, drizzle with avocado oil and add in the frozen corn. Stir occasionally while the corn begins to toast.
  • When the sweet potatoes are finished, begin adding ingredients into the bowl. Potatoes on the bottom then top with desired toppings. Serve immediately.

Nutrition

Serving: 1bowlCalories: 524kcalCarbohydrates: 89gProtein: 16gFat: 14gSaturated Fat: 2gSodium: 149mgPotassium: 1381mgFiber: 18gSugar: 10gVitamin A: 19272IUVitamin C: 19mgCalcium: 87mgIron: 5mg
Keyword dairy-free, gluten--free, heart-healthy, keto, meatless, paleo, vegan, vegetarian
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