What’s as awesome as a taco? I would normally say 2 tacos, but today I bring you the taco bowl. This dish is for all the people who wish to remove the constraints of the taco shell and eat it out of a bowl. The underdogs who were laughed at for being different. For those who envisioned a world where their taco filling would not fall onto their laps.
The best part about a taco bowl…..more taco than eating actual tacos. The bowl can be filled to your liking, and no aftermath mess to deal with on your shirt and pants! I can’t be the only one!?
So what makes this the best damn taco bowl? It’s the simplicity of the items and ingredients that hit home. I could have chosen the taco-snob road and made a fancy bowl but I wanted to give you all a great and easy recipe to make.
Flavorful and quick are the keywords here. Your next Taco Tuesday will be a hit at home.
Cilantro lime rice is a game changer! I couldn’t have thought of any other base that would best fit this recipe.
Sweet potato is the center to this dish. The seasoning on the potato provides a taste of tex-mex while the potato is playing an important role in balancing all the notes in the dish.
A delicious pepper medley on top reinforces the flavors from the sweet potato.
On top is a pickled onion salad made from red onions and tomatoes. This is by far my favorite topping as I can top many dishes with this. The sauce to compliment the dish is a nacho cheez made from cashews.
If you want some added oomph to this dish you can fry off some tortillas and crunch them on top of the bowl and sliced avocado. Regardless of how you choose to plate this bowl, you will have a beautiful masterpiece to devour!
Use my hashtag #VeganWingman on Instagram and show me your results. Don’t forget to tweet @veganwingman, leave a comment on Facebook, or leave a comment below. Best part about cooking is seeing the creative spins placed on a recipe.
Sweet Potato Taco BowlsPrint Recipe
- 2 Cups of brown rice
- 5 Cups of water
- 3/4 Cup of cilantro
- 2 Limes
- 1/3 Cup of oil halved
- 2 Medium sized sweet potatoes
- 3-4 Medium sized roma tomatoes
- 1 Red onion
- 1 Spanish onion
- 1 Red Pepper
- 1 Yellow Pepper
- 1 16oz can of pinto beans
- 3.5 tbsp of salt
- 1 tbsp of sugar
- 2 tbsp of cumin
- 4 tsp of chili powder
- 2 tsp of onion powder
- 4 tsp of garlic powder split
- 2 tsp of paprika
- 1 tsp of black pepper
- 1 cup of roasted unsalted cashews
- 1 tbsp of Chipotle Tabasco
- 2 tbsp of nutritional yeast
Preheat the oven to 400°F. Soak the cashews in 1 cup of water and set aside. Skin and chop the sweet potato down into small cubes and set aside. Rinse the beans until the water runs clear and set aside.
Add the rice to a pot along with 1 tbsp of salt. Bring quickly to a boil and lower to a low simmer on low heat. Leave covered and cook for 45 minutes.
In a bowl, add the sweet potato, 1 tbsp of salt, 1 tbsp of cumin, 2 tsp of chili powder, onion powder, 2 tsp of garlic powder, 1 tsp of paprika, black pepper and half the oil. Mix thoroughly and place onto a baking sheet. Roast in the oven for half an hour.
Slice down the red onion into thin strips and place into a bowl. Chop the tomatoes into small cubes and add to the bowl. Squeeze the juice of one lime, add 1 tbsp of salt, sugar and 1/4 cup of cilantro. Let the mixture sit in the fridge and stir every 10 minutes.
Slice the peppers and spanish onion into thin strips. Add the remaining oil into a pan and heat to a shimmer. Toss in the onions and peppers with 1 tbsp of salt and saute until browned. Add the beans along with the remainder of the cumin, chili powder, paprika and cook for 5 minutes. Toss in a 1/4 cup of cilantro and stir. Set aside.
Fluff the rice with a fork and squeeze half of a lime into the rice. Toss in the remaining cilantro and mix.
In a blender, add the water, cashews, nutritional yeast, Chipotle Tabasco, remainder of the garlic powder, and the rest of the salt. Blend until smooth.