Sweet Potato Taco Bowls w/ Habanero Ranch Dressing
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Sweet Potato Taco Bowls with Habanero Ranch Dressing

 

  • ·  2 medium sweet potatoes, peeled and chopped
  • ·  olive oil for drizzling or spraying
  • ·  1 tablespoon spicy or mild taco seasoning
  • ·  1 can black beans, drained and rinsed
  • ·  1 cup cooked jasmine or basmati rice
  • ·  1 avocado, sliced
  • ·  ½ cup corn
  • ·   GROW salsa, for topping
  • ·  crumbled feta cheese, for topping
  • ·  Tessemae’s Organic Habanero Ranch dressing, for topping
  • ·  pickled onions, for topping (recipe below)
  • ·  tortilla chips, for serving

 

·         Preheat the oven to 425 degrees F. Place the chopped sweet potatoes on a baking sheet and toss with olive oil. Season with 1 tablespoon taco seasonings.

·         Roast for 20 to 25 minutes, until soft and slightly caramelized, tossing once during cook time.

·         While the sweet potatoes cook, get everything else ready. Drain and rinse the black beans and cook the rice. You can throw the black beans and rice in a bowl to start.

·         When the sweet potatoes are done, add them in the bowls. Top with the avocado, corn and anything else you wish: salsa, feta cheese, pickled onions and the habanero ranch. Serve with tortilla chips. (Adapted from How Sweet Eats) Serves 2.

Pickled Onions: In a bowl, combine 1 red onion, ½ C warm water, 1 ½ TB sugar, 1 tsp salt, ¾ C apple cider vinegar. Let sit for at least 30 minutes. Drain before use. Store extra in a sealed container in the refrigerator.

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