Veggie Taco Bowl with Sweet Potato + Black Bean
With this dish, YOU ARE CHIPOTLE. (Jk, the world still needs Chipotle.) But this veggie taco bowl exists for the days when we’d all like to save the $8 and lighten the sodium.
This quick veggie bowl is rich in nutrients and perfectly filling. The flavors marry well together making this the ideal dinner or work lunch. I personally love anything that holds up well as leftovers. (This is my goal for the majority of meals that I cook!) I have a sneaking suspicion that you might as well.
Veggie Taco Bowl with Sweet Potato + Black Bean
Healthy, high in protein & filling. This meal is quick and easy to prepare and to pack for lunch.
Ingredients
- 1 sweet potato
- 1 can black beans preferably unsalted
- 1 tbsp salt (if unsalted beans)
- 1/2 tbsp pepper
- 1 tsp garlic powder
- 1 tsp dried or fresh parsley
- 1 tsp olive oil
- 1 slice lime
- 1 tsp goat cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Wash and dice the sweet potato. Place the pieces of sweet potato into a baking dish or pan. Coat with olive oil. Then add salt, pepper, garlic powder, & parsley. Toss & let cook for about 20 minutes.
- About 10 minutes in, start heating the black beans over low heat. Once heated through, drain. Add salt if needed.
- Once the sweet potatoes and black beans are cooked, combine in a bowl. Top with goat cheese, a squeeze of lime and serve. Add more salt and pepper to taste.