Total Time: 30 minutes | Serves 4
Ingredients
For the roasted sweet potatoes
3 cups cubed sweet potato
1 tbsp olive oil
2 tsp smoked paprika
For the veggie black beans
1 tbsp avocado oil OR olive oil
1 large onion , diced
2 cloves garlic , minced
1 red bell pepper , diced
2 tbsp tomato paste
1 tsp cumin
1 tsp garam masala
2 cups mushrooms , sliced
3/4 cup corn , (optional - leave out for paleo / Whole30 / low carb / keto)
2 tbsp coconut aminos
1/2 cup canned black beans , drained and rinsed (optional - leave out for paleo / Whole30 / low carb / keto)
Juice of 1 lime
To serve
1 cup cauliflower rice OR whole Wheat Wrap
2 cups lettuce chopped
1 cup tomatoes diced
1 cup cucumber diced
1 large avocado mashed
Extra lime juice to garnish
INSTRUCTIONS
Preheat the oven to 400F. Line a large baking sheet with parchment paper. Spread out the sweet potatoes and toss with oil, salt and smoked paprika and roast in preheated oven for 20-25 minutes, until crispy and full softened, flipping halfway through.
Meanwhile, heat olive oil in a large skillet / pan over a medium-high heat. Add the onion, garlic, bell peppers, tomato paste, cumin, and garam masala. Cook for 5 minutes, until the vegetables soften. Next, add the mushrooms and corn (if using), cooking for 3-4 minutes more. Add the coconut aminos and black beans, if using. Squeeze in the lime juice, and cook for 5 minutes, stirring frequently, until the beans soften.
Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
Serve the sweet potato and black beans in a bowl together with the cauliflower rice, lettuce, tomatoes, cucumber, avocado, and extra lime juice or in a whole wheat wrap.