Spicy Sweet Taco Bowl
Spicy sweet taco bowl is loaded with vegetables and chipotle black beans!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 6 cups assorted vegetables - I used sliced zucchini and summer squash, sliced sweet pepper, button mushrooms, red onion and broccoli florets
- 1 cup diced sweet potato
- 2 garlic cloves, minced
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp salt
- 1/4 tsp pepper
Chipotle Black Beans
- 1 - 15 oz. can of low sodium black beans, drained and rinsed
- 2 Tblsp lime juice
- 2 chipotle peppers in adobo sauce, chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp ground cumin
- chopped fresh cilantro (optional)
Taco Salad Ingredients
- Fresh Greens (Spinach or Power Greens)
Instructions
Roasted Vegetables
- Prepare your vegetables and season with spices. Place in a large bowl or reusable sealable bag. If meal prepping, store in the refrigerator until ready to use.
- Roast vegetables on parchment lined baking pan or at 425 degrees for 40 - 45 minutes. Stir halfway through at around 20 minutes.
Chipotle Black Beans
- Drain black beans and rinse well. Combine all ingredients in a small saucepan on stove, cook over low heat until warm. The Bow Fill a bowl with your favorite salad greens (I love mixed salad greens but romaine would be a good option here too!), layer with roasted veggies, black beans and your favorite chips, salsa and guacamole!
Taco Salad
- Place fresh greens in a bowl.
- Add your roasted vegetables, beans and optional guac, salsa and vegan sour cream.
- Store leftovers in the fridge. Beans can be frozen and thawed, then reheated.
Notes
- You may substitute chili powder for chipotle chili powder if you want to tone down the spice!
Nutrition
Calories: 300kcal