Naked Vegan Burrito/Taco Bowl

Sorry I have been gone for a bit. My gorgeous best friend Nikki, had a loss in her family. So I felt I needed to fly down there to help her out and support her through her hard time.

The week before I went to see Nikki, The Man Friend and I had gone out for Mexican food because I had been craving tacos. Unfortunately they didn’t have vegetarian tacos. 😦 So I was on a mission to make my own after I got home from my trip.

The original recipe is for taco bowls, but I figured I could just grab some taco shells or tortillas. But in my post work shopping fog I totally spaced grabbing them. But this recipe is so full of flavor that I didn’t even miss the shell. Plus it may have been a bit messy for a taco shell.

For you non-vegans feel free to add in some cheese or sour cream. The original recipe even suggests adding a fried egg.

If you try this one out, let me know what you think!

Naked Vegan Burrito/Taco Bowl

Based off the recipe by Willow Bird Baking

Sweet Potatoes Ingredients:

  • 2 sweet potatoes, peeled and cut into small cubes
  • 1 tablespoon olive oil
  • salt and red chili flakes to taste
  • juice of 1 lime

Cilanto-Lime Slaw Ingredients:

  • 2 heaping cups finely shredded cabbage
  • 1/4 cup finely diced yellow onions
  • 2 heaping tablespoons chopped cilantro
  • juice of 2 limes
  • salt and red chili flakes to taste

Black Beans Ingredients:

  • 1 teaspoon olive oil
  • 1/4 cup finely diced yellow onion
  • 1 teaspoon ground cumin
  • 2-3 cloves minced garlic
  • 1 (15-ounce) can black beans, drained and rinsed
  • juice of 1 lime

Corn Relish Ingredients:

  • 2 cups cooked corn, fresh or frozen
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup finely diced red onion
  • 1/2 jalapeno, finely diced (or to taste)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Preheat oven to 400 degrees F. In a bowl, toss sweet potato cubes with oil, salt, chili flakes, and lime juice. Line a baking sheet with foil. Spray the foil with a bit of oil to help prevent sticking and spread out sweet potatoes. Roast 40-45 minutes (stirring/flipping gently a couple of times during the process) or until tender and brown. Make sure to watch them closely towards the end. Mine got a little over cooked. Remove the potatoes from the oven and set aside.

While the potatoes are roasting, place shredded cabbage, onions, cilantro, lime juice, salt, and chili flakes in a bowl. Toss them together and set aside to let the cabbage soften.

After slaw start on the black beans. Heat 1 teaspoon oil in a saucepan over medium-high heat. When the oil shimmers, add the onions and cook them for a few minutes until they’re soft and translucent. Add the cumin and garlic and toast these for a few seconds until fragrant. Finally, add the beans and lime juice and cook until they’re heated through.

Whisk together the oil, lime juice, cilantro, salt, and pepper in a bowl for the corn relish. Add in the corn, avocado, tomatoes, jalapenos, and red onion and gently toss.

To serve add a scoop of sweet potatoes and black beans on a plate/bowl and garnishing with a big spoonful of cilantro-lime slaw and corn relish.

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