Blackened Veggie Taco Bowls
The only instruction is to roast your favorite veggies + black beans in my blackening spice mix (recipe on my website) — the black beans get yummy and crispy, and with warm rice and crisp fresh veggies, this bowl is a winner. Oh, and I use the primal kitchen buffalo sauce + my everyday dressing. DIG IN.
Ingredients
- 1 head cauliflower break into florets
- 2 sweet potatoes cut into cubes
- 1/4 cup olive oil
- 1 can black beans
- 1/4 cup blackening spice
- everyday dressing
- warm rice, lettuce, tomatoes, cucumbers, shallots and pepitas
Instructions
- Start by breaking the cauliflower into florets and peeling and slicing the sweet potatoes. Drain the black beans and give them a rinse.
- Preheat the oven to 375. On a baking sheet, toss on the cauliflower and sweet potatoes, coat them with most of the olive oil, and sprinkle on the blackening spice.
- Pop in the oven for 25 minutes.
- Pull it out after 25 minutes and add the black beans to a pan. Add the rest of the olive oil and give everything a good toss with a spatula! Bake for 15 more minutes.
- I feel like I don't need to explain how to cook rice, so cook some rice during this time that the veggies finish cooking.
- Once the veggies are a bit crispy and cooked, let them cool while you assemble the bowl.
- Add a base of rice and lettuce — spoon on the veggies. Top with cucumber, tomatoes, shallots, pepitas, and dressing with some primal kitchen cashew buffalo sauce and my everyday dressing!
- This is a GREAT meal prep dish also – so make this and pack it up for the week.
