Easy, Nourishing Taco Bowl Recipe
Make every day taco Tuesday with this delicious Taco Bowl recipe! Fresh, fast, and flavorful these bowls make the perfect weeknight dinner.
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Servings: 4 people
Calories: 576kcal
Ingredients
- 2 cans black beans
- 2 cups lettuce
- 1 cup corn kernels (fresh cooked, or canned is fine)
- 1 large sweet potato (about 1 lb/500g)
- 1 large red bell pepper/capsicum
- 1 large avocado
- 1 cup cherry/grape tomatoes,
- 3 tbsp olive oil
- 1 small red onion
- ½ cup feta cheese
- 2 green onions/shallots
- ⅓ cup sour cream or Greek yoghurt
- ¼ cup pickled jalapenos, optional
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Chunky salsas and sauces to dollop over the top, optional
- Lime wedges and cilantro/coriander to serve
- Corn chips for serving (optional)
Taco Seasoning
- 1 tsp smoked paprika
- ¾ tsp cumin powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp chilli powder, optional (add more or less to your tastes)
Instructions
- Preheat the oven to 375ºF/190ºC.
- Drain the black beans and add to an ovenproof saucepan for which you have a lid. Drizzle over 1.5 tablespoons of the olive oil, half the taco seasoning and ¼ cup of water. Sprinkle over some salt and pepper and stir gently to completely coat the beans. Place the lid on the pot and set aside briefly (see note 1).
- Peel and chop the sweet potato into ½-inch/1.5cm pieces. Toss with the remaining olive oil, the rest of the taco seasoning and a little more salt and pepper. Toss to coat then add to a baking tray lined with parchment paper.
- Place the beans and sweet potato into the oven and cook for 20-25 mins or until the sweet potato is cooked through and the beans are bubbling.
- Remove from the oven and assemble your taco bowls. Add the sweet potato, lettuce, and beans in separate sections, then follow on with all the remaining ingredients around the bowl. See pics throughout the post for inspiration.
- Dollop on one or two of your favourite sauces (see note 2), then sprinkle over the feta.
- Add lime wedges and a sprinkling of chopped fresh cilantro/coriander to each bowl then serve.
- For some added texture, serve these bowls with a small side of tortilla chips. They add crunch and fibre in addition to giving you something to scoop the ingredients up with.
Video
Notes
Note 1: If you're short on time and want to make these bowls even easier skip on the sweet potato and give the beans a quick pan-fry. To do this - warm a skilled over medium heat and add in 1.5 tbsp of olive oil. Warm through. Once it's hot (but not smoking) and in the taco seasoning and stir until fragrant (about 30 seconds). Next add in the black beans and pan-fry for 5-7 minutes or until completely warmed through.
Note 2: Sauces like cilantro chimichurri, mango habanero salsa, and mango chilli sauce are all excellent with these Taco Bowls.
Nutrition
Serving: 1bowl | Calories: 576kcal | Carbohydrates: 70g | Protein: 19g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 28mg | Sodium: 1092mg | Potassium: 1414mg | Fiber: 21g | Sugar: 12g | Vitamin A: 14638IU | Vitamin C: 75mg | Calcium: 221mg | Iron: 5mg
