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Sweet Potato and Black Bean Taco Bowl Recipe

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This recipe for Sweet Potato and Black Bean Taco Bowl, by , is from Cooking with the Waits: A Blended Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Misty Waits

Category:
Category:

Ingredients:  
Ingredients:  
1½ tsp cilantro, minced, stems and leaves
2 lg sweet potatoes, cut into ½ inch dices
¾ c Jasmine rice
1 lime, zest, quarter one half and juice the other
1 can black beans, rinsed and drained
1 roma tomato, cored and diced
3 T mayo
1 T taco seasoning
1 oz tortilla strips
1 oz crispy Jalepenos
1 T olive oil
water, 1½ c; ⅓ c
salt
pepper

Directions:
Directions:
Preheat oven to 400º. Prepare a baking sheet with foil. Place the sweet potatoes on the prepared baking sheet and toss with olive oil, ½ tsp salt, and ¼ tsp pepper. Massage oil into potatoes. Spread in a single layer and roast for 12 minutes. Remove from oven and carefully stir. Spread into a single layer again and roast for another 10 minutes. While sweet potatoes roast, cook the rice. Bring a small pot with rice and 1½ c water to a boil. Reduce to a simmer, cover, cook until tender, 18-20 minutes. Remove from burner and stir in half the cilantro. Cover again and set aside. In a mixing bowl, combine mayo, 2 tsp lime juice, 1 tsp lime zest, remaining cilantro, and a pinch of pepper. Set aside. Place ⅓ water, black beans, and taco seasoning in a medium pan over medium-high heat. Bring to a rolling boil. Boil, stirring occasionally, 2-3 minutes. Remove from burner. Serve rice in a bowl. Place black beans and sweet potatoes on top. Garnish with tomatoes, tortilla strips, and crispy jalapeños.Serve sauce on the side and squeeze lime quarters over bowl to taste.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25-35 minutes

 

 

 

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