Description
A vibrant, flavorful taco bowl featuring caramelized sweet potatoes, nutty quinoa, spicy salsa verde, and tangy lime crema. Balanced textures and bold flavors create a satisfying, plant-powered lunch.
Ingredients
2 lbs sweet potatoes, peeled and cubed
2 tbsp chili crème
1 cup quinoa
8 oz mini bell peppers
4 tbsp annatto oil
2 tbsp scallion miso
1 medium leek, white and green parts
1 small onion, thinly sliced
3 garlic cloves, minced
8 oz cherry tomatoes
1/2 cup mozzarella pearls (vegan if preferred)
1 tbsp ground cumin
1 tbsp coriander
1 tsp smoked paprika
1/2 cup lime zest + 1/4 cup fresh lime juice
1 cup cilantro, chopped
2 tbsp extra virgin
Instructions
Soak quinoa in filtered water for 4 hours, drain, and rinse
Preheat oven to 400°F (200°C). Toss sweet potato cubes with chili crème, cumin, paprika, annatto oil, and 1 tbsp water until evenly coated and caramelized
Sauté leeks and onion in annatto oil in a skillet until golden
Add garlic, cook 1 minute. Stir in quinoa, mix to combine
Roast sweet potatoes 30-35 minutes, turning halfway
Blanch bell peppers in oven 12-15 minutes until blistered, peel and slice
Blend tomatoes, 1/2 the cilantro, 1 tbsp lime zest, and chilies (if using) to make salsa verde
Whisk lime crema: combine lime juice, remaining lime zest, and scallion miso until silky
Assemble bowls by layering quinoa base, sweet potatoes, bell peppers, salsa verde, and mozzarella. Drizzle with crema and garnish with remaining cilantro + lime wedges
Notes
For best texture, roast quinoa separately before adding to bowl
Replace annatto oil with avocado oil if unavailable
Adjust chili crème quantity to taste
Outer leaves of miniled peppers can be discarded for smoother texture
- Prep Time: 25
- Cook Time: 40
- Category: Lunch
- Method: Stovetop and Roasting
- Cuisine: Mexican-American fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 25mg