Sweet Potato Taco Bowls with Avocado Cilantro Sauce
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
- 1 tablespoon canola oil
- 2 medium sweet potatoes
- 1-2 teaspoons red chili flake
- Salt and pepper
- 15 ounces canned low sodium black beans
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 cloves garlic or 1 tablespoon minced garlic
- 1 small onion
- 1 bell pepper
- 4 cups spinach
- 1 avocado
- 1 lime juiced
- 1/2 cup unsweetened plain greek yogurt
- 1/4 cup cilantro
Ingredients
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Instructions
- Preheat oven to 425 degrees F. Chop sweet potatoes into small cubes and thinly slice onions and peppers. Toss veggies with oil, chili flake, salt and pepper. Place on a baking sheet and roast for 20 minutes or until golden brown.
- Heat a small pot on the stove with a drizzle of oil. Saute garlic for 1 minute and add spices and black beans and let simmer for 5-10 minutes.
- In a blender, combine yogurt, lime juice, cilantro, avocado, and a dash of salt. Blend until smooth.
- Place spinach in bowls and top with 1/2 cup sweet potatoes, 1/2 cup of peppers and onions, 1/3 cup black beans and drizzle with yogurt sauce. Top with additional cilantro and scallion and shredded cheese if desired.
Recipe Notes
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
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