How do you like to prepare for the winter holiday craze? I like to treat myself to plenty of nourishing comfort food meals like this Mexican Taco Bowl with Sweet Potato Fries and Smoky Beans. It’s nice to give your body a break from all those Christmas feasts and holiday parties, right?
The stars of this winter Buddha bowl are oven-baked sweet potato fries. I like mine chunky and topped with extra virgin coconut oil and sea salt, but feel free to cut them into thin strips if you prefer crunchy fries. The smoky beans are seasoned with three of my favorite Mexican spices: smoked paprika, cumin and cayenne.
If you want to make a low carb ‘keto’ version of this Mexican taco bowl, replace the smoky beans with extra lettuce and avocado - or add oven-roasted veggies like zucchini and bell pepper. If you don’t like sweet potato, you can replace it with celeriac, beetroot, butternut squash, zucchini or any other vegetable of your choice. If you want to boost your fat-burning metabolism, feel satisfied longer and beat food cravings, you can drizzle your avocado with MCT oil (available in our online shop).
Do you ever make Buddha bowls at home? What are your favorite oven-baked veggie fries? Let me know in the comments - I love trying new flavor combinations :)
Enjoy this winter comfort food bowl and have a very merry Christmas!
Mexican Taco Bowl with Sweet Potato Fries and Smoky Beans
Sweet Potato Fries
1. Pre-heat the oven to 175°C (about 350°F).
2. Cut the sweet potato into chunky fries. If it’s organic, feel free to leave the skin on. It has many nutrients and it gets nice ‘n crunchy!
3. Transfer the sweet potato fries to a large baking tray. I like to rub it with a little coconut oil so the fries don’t stick to it.
4. Sprinkle the fries with a little coconut oil.
5. Add sea salt and black pepper to taste.
6. Depending on how thick you cut your fries, place them in the oven for 15-30 minutes. Make sure the top doesn’t burn.
7. Remove the fries from the oven once the edges slightly begin to brown and the fries begin to crisp. Sprinkle with extra sea salt if desired.
Rinse your kidney beans with water. Add them to a mixing bowl together with the olive oil and lemon juice. Season with smoked paprika, cumin, cayenne pepper and sea salt to taste.
Mexican Taco Bowl
1. Finely chop the romaine lettuce and add it to the bowls. Add tomatoes, smoky beans, sweet potato fries and avocado. Sprinkle with sesame seeds if desired.
2. I love pairing this Mexican taco bowl with nacho cashew cheese, a recipe from my book Vegan & Raw 2 but feel free to replace it with any other dipping sauce of your choice.
JULIE’S TIPS & TRICKS:
• These smoky beans and sweet potato fries will last for at least 3 days in the refrigerator.
• I like to serve this bowl with a side of tortilla chips. You could crumble them on top as a crunchy topping too.
• Don’t like beans? Replace them with lentils, chickpeas, tempeh, quinoa or just extra avocado and veggies.
Now I would love to hear from you!
Do you ever make Buddha bowls at home?
What are your favorite oven-baked ‘veggie fries’?
I’d love to try your favorites so definitely leave a comment down below.