Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls
About this episode
This episode features a versatile recipe for Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls that caters to various dietary preferences.
Season 4, Episode 19: Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls. This is a fantastic split table meal! It's very versatile and can work to create vegan, vegetarians, and also meat containing bowls in a very easy, and doable, manner. Feeding mutliple diets in one meal is a challenge, but not when you are armed with lots of recipes that work for just this situation! This is a tasty meal that is so customizable that it works for meatless and meat bowls. Ingredients: 4 medium sweet potatoes, peeled and diced into bite size pieces 1 can (15 oz) black beans, drained and rinsed 2 cups uncooked quinoa, cooked according to the package instructions (or use rice as desired) 1 bag of frozen corn kernels, cooked 1 red bell pepper, diced 1 avocado, chopped 1 container of cherry or grape tomatoes, halved or cut in thirds 1/2 cup red onion, chopped 1/2 cup fresh cilantro leaves, chopped 2 Tbsp olive oil 1/2 tsp ground sea salt 1/2 tsp black pepper 2 tsp paprika 12 Tbp olive oil (for dressing) 8 Tbsp lime juice (for dressing) 4 tsp ground cumin (for dressing) 4 tsp smoked paprika or regular paprika (for dressing) 2 tsp garlic powder (for dressing) 2 tsp chili powder…
More episodes of Vegetarians & Meat-Lovers: Split Table Recipes
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