Home Recipes Black Bean and Sweet Potato Taco Bowl

Black Bean and Sweet Potato Taco Bowl

Total Time: 30 mins.
Prep Time: 15 mins.
Cook Time: 15 mins.
Serves: 4


1 pkg (200 g) Casbah® Organic Quinoa
1 tomato, chopped
2 green onions, sliced
1/4 cup (60 mL) chopped fresh cilantro, divided
2 tbsp (30 mL) canola oil
1 pkg (340 g) Yves® Mexican Veggie Ground Round
2 cups (500 mL) Europe’s Best® Roasted Gourmet Fire Roasted Sweet Potato Slices
1 can (398 mL) Yves® Black Beans, drained and rinsed
1/2 cup (125 mL) canned Yves® Organic Golden Corn, drained
1 ripe avocado, peeled, pitted and sliced
1 jalapeño pepper, thinly sliced into rings
Lime wedges, for serving

Star Product

Veggie Mexican Ground Round


1. Cook quinoa according to package directions. Combine tomato, green onions and half of the cilantro. Reserve 1/4 cup (60 mL) of the tomato mixture; stir remaining tomato mixture into quinoa.

2. Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook ground round, sweet potatoes, black beans and corn for about 5 minutes or until ground round starts to brown. Stir in 1/3 cup (75 mL) water. Cover and cook for 5 to 7 minutes or until sweet potatoes, black beans and corn are heated through and almost no liquid remains.

3. Divide quinoa evenly among 4 bowls. Top with ground round and sweet potato mixture, avocado and remaining cilantro. Top with reserved tomato mixture; serve with jalapeño slices and lime wedges.