Southwest Roasted Veggie Taco Bowl
A Tex-Mex plant-based bowl, chipotle-roasted sweet potato, peppers, and black beans over cilantro rice with pickled jalapeños and lime crema.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut sweet potatoes into 2cm cubes. Deseed and cut red bell peppers into 2cm chunks. Drain and rinse black beans. Chop fresh coriander. Mix coconut yogurt with juice from 1 lime and a pinch of salt for crema. Combine chipotle powder, smoked paprika, cumin, and garlic powder in a small bowl.
Roast
Preheat oven to 220°C. Toss sweet potatoes and peppers with olive oil, spice blend, and 1 tsp salt on a large baking tray. Roast 25–28 minutes, turning halfway, until sweet potatoes are tender and caramelised at edges.
Build 1
While vegetables roast, warm black beans in a small pan over medium heat with a pinch of salt for 2–3 minutes, stirring occasionally, until heated through.
Build 2
Mix cooked rice with coriander, juice from remaining lime, and a pinch of salt until evenly combined and fragrant.
Plate
Divide coriander rice between two bowls as the base. Arrange roasted vegetables and warm black beans on top of each. Scatter pickled jalapeños over and drizzle generously with lime crema. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.