Sweet Serendipity with Sweet Potato 🍠 Jicama Tacos and Bean Burrito Bowls 🌮
June 15, 2022
Healthy Bean Burrito Bowls with Roasted Sweet Potatoes, Plenty Veg and Fresh Avo 🥑
Colorful, full of flavor, texture, and nutritious. Feel free to add more spice
Is it lunchtime yet?!
Food Feature: Jicama! Have you heard of Jicama? “hik-ah-muh”
Jicama is a white-fleshed edible tuber that is a great fibrous snack, wonderful addition to slaw, great with salsa or avocado, as crudités or as a chip alternative. This tuber comes from Central America and is slightly sweet, slightly crisp, juicy, subtly stringent. It’s also known as the “Mexican Turnip!” if that gives you more of an idea how it might taste. I liken it to the cross between a golden potato, opal apple, unripe bosc pear in flesh, and rough turnip/coconut exterior that you definitely want to peel. You can also add this versatile food to salads, soups, and even roasted or sautéed like potato wedges.
But seriously… the real important question is this… 👇👇👇
Whose team are you on? Let me know!
Sweet Potato and Black Bean Taco / Burrito Bowls
The Recipe:
What We’ll Need:
2 medium sweet potatoes 🍠🍠
2 ripe avocados 🥑🥑
1 can prepared unsalted organic black beans (well rinsed and drained)
1 can prepared unsalted organic pinto beans (well rinsed and drained)
1 cup organic broccoli freshly chopped 🥦 🥦
1 cup peeled jicama freshly chopped
1 handful of fresh cilantro 🌿
1/2 small head organic red cabbage
1/2 cup freshly squeezed citrus (lemon 🍋 lime)
2 T Organic Olive Oil
1/4 cup fresh salsa 🌶️🌶️
1/2 tsp paprika
1/2 tsp powdered onion
1/2 tsp powdered garlic
1/4 tsp chili powder (without silicon dioxide)
1/4 tsp salt of choice (Kosher, Celtic, Sea Sat, etc.)
What We’ll Do:
Preheat oven to 425 degrees. Cut potatoes into 1/2-inch cubes and place in a bowl. Toss together with 1 T olive oil and a pinch of salt, powdered onion, garlic, paprika. Place on baking sheet in single layer to bake 15-20 min until beginning to soft and tender.
Meanwhile, gently toss shredded or chopped cabbage, broccoli, jicama, cilantro, citrus, 1 T olive oil, remaining seasonings, and salsa. 🥗
Separate rinsed and drained beans into separate bowls.
Halve Avocados and remove pits; slice flesh in cross-hash pattern; scoop flesh out and place chunks in a small bowl or on the side of the tossed veg.
When sweet potatoes are finished cooking, remove from oven and let cool 3-5 min.
Serving in bowls, fill individual bowls halfway with combined veg mix, carefully placing 1/3 cup black bean, 1/3 cup pinto bean, 1/3 cup chunked avocado, and 1 cup sweet potato chunks around the bowl on top of base veg mix in a colorful array. 🥗
Enjoy!
Pro Tips: 1) For protein exchanges or bean alternative, you can add one soft boiled egg, cooked tofu scrambles, roasted pecans or walnuts with the sweet potatoes, or other favorite protein options. 2) If you’re used to using sour cream with toco/burrito meals, consider using a dollap of unsweetened plain Greek yogurt as a higher protein alternative (or other unsweetened yogurt alternative).
Personally, I love prepping this dish for a few meals throughout the week for easy access to a healthy and delicious meal that I can enjoy with a fresh squeeze of lime juice. I know some people also like to serve this over a scoop of wild or black rice too.
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