Vegan Sweet Potato Taco Bowl

Ingredients

BOWL:

• ½ batch cauliflower rice

• 1 large sweet potato (or 2 smaller)

• 1 tsp paprika

• ½ tsp garlic powder

• 2 tbsp olive oil divided

• ½ tsp pink salt

• 1 can black or pinto beans

• 2 red bell peppers

• 1 red onion

• 1 cup cooked corn

• 1 avocado (add more if you’d like!)

DRESSING:

• ½ cup runny tahini

• ¼ cup of water

• ½ tsp garlic powder

• Juice from 1/2 lime or lemon

• Salt to taste (I use pink salt)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Peel the sweet potato and chop into large chunks.

3. Add to a bowl and toss with 1 tbsp of olive oil, paprika, garlic and salt.

4. Add to a baking tray lined with parchment paper.

5. Slice the onion and peppers into thin strips and add to the baking tray.

6. Drizzle on top the final tbsp of olive oil to the onion and pepper.

7. Bake for 30 minutes or until the potatoes are easily pierced with a fork.

8. During the final 5 minutes, drain the beans but do not rinse.

9. Add to a pan with salt to taste and sauté to make them warm.

10. Remove the veggies from the oven and assemble your bowls with a bed of cauliflower rice.

11. Top with the roasted veggies, beans, corn, avocado.

12. Whisk all of the ingredients for the dressing together and drizzle on top of the bowls.