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Roasted Yam and Black Bean Taco Bowl
This hearty salad is packed with flavour, and is sure to fill you up with the combination of brown rice, roasted yams and black beans.
Roasted Yam and Black Bean Taco Bowl Recipe
Prep time:
25 Minutes
Cook time: 40 Minutes
Servings:
4 servings
Gluten Free
Vegan
Ingredients
- 1 1/2 cups short grain brown rice
- 2 1/4 cups water
- Pinch of salt
- 2 medium yams (about 1 - 1 1/2 pounds)
- 2 Tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 bunch kale, ribs removed and finely chopped
- 2 tsp lime juice
- 2 tsp olive oil
- A couple pinches of salt
- 1 Tbsp olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin seeds or ground cumin
- 1/2 cup Que Pasa Mexicana salsa (mild or medium)
- 1 14 oz can black beans, drained and rinsed
- 1/4 tsp salt
- 1 recipe of the Creamy Tahini Dip
TOPPINGS:
- 1 avocado, diced
- 4 -5 radishes, thinly sliced
- 2 green onions, sliced
- Microgreens, sprouts or cilantro
- Lime wedges
- Several handfuls of Que Pasa Thin and Crispy corn tortilla chips
Instructions
- Preheat oven to 375F. Meanwhile, combine the rice, water and a pinch of salt in a medium saucepan and bring to a boil. Reduce heat to low, and cook for 35 - 40 minutes or until all the water is absorbed. Turn off heat and let it rest for 5 - 10 minutes. Fluff with a fork and set aside.
- While the rice is cooking, chop the yams into cubes and place on a baking sheet. Toss with olive oil, cumin, smoked paprika and salt. Roast in preheated oven for 35 - 40 minutes, until the yams are golden brown and tender.
- Massage the chopped kale with lime juice, olive oil and salt. Set aside.
- Make the tahini dressing. Thin dressing to your liking with an extra tablespoon or so of water.
- Prepare the toppings.
- Heat a frying pan over medium heat. Add the olive oil and onion and saute until the onion is golden and translucent. Add the garlic, chili powder, and cumin and saute for another minute. Add the beans, salsa and salt and continue to cook for another 1 - 2 minutes, until the beans are heated through.
- To serve, assemble in bowls individually and top with the tahini dressing or toss all together in a large bowl and serve.
In This Recipe
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- V Vegan
- LS Low Sugar
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- V Vegan
- LS Low Sugar
-
Thin & Crispy Sea Salt Tortilla Chips, 10 oz Bag
Vendor: Que Pasa- Regular price
- $39.99 USD
- Unit price
- per
- V Vegan
- GF Gluten Free
- LS Low Sodium
- LS Low Sugar
Quick shop for Thin & Crispy Sea Salt Tortilla Chips, 10 oz Bag
