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Mexican Power Bowl

Mexican Power Bowl

🍽 Serves ⏲ Total Time
8 13.45 hours

🧂 Ingredients

  • 2.5 cups dried black beans
  • 7 cups low-sodium vegetable broth
  • 1 large onion
  • 6 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1.5 tsp salt
  • 2 Tbsp fresh lime juice
  • 5 large sweet potatoes
  • 3 Tbsp vegetable broth or water
  • 4 tsp chili powder
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1.5 tsp dried oregano
  • 1.25 tsp salt
  • 0.25 tsp black pepper
  • 10 corn tortillas
  • 1 Tbsp lime juice
  • 0.5 tsp salt
  • 1 cup raw pepitas
  • 0.25 tsp salt
  • 0.25 tsp cumin
  • 8 cups spinach
  • 4 cups cooked quinoa
  • 1 cup salsa
  • 1 sliced avocado
  • 1 bunch freshly chopped cilantro
  • 1 diced red onion
  • 1 wedge of fresh lime

🍳 Cookware

  • 1 slow cooker
  • 1 oven
  • 1 baking sheets
  • 1 bowl
  • 1 skillet

📝 Instructions

Step 1

Step 2

Combine the dried black beans, low-sodium vegetable broth, diced large onion, minced garlic, ground cumin, dried Mexican oregano, smoked paprika and bay leaf in a slow cooker.

Step 3

Cook on LOW for 8 hours (7-8 hours) or HIGH for 4.5 hours (3.5-4.5 hours), until beans are tender.

Step 4

Stir in salt and fresh lime juice. Remove bay leaf. Mash about 1 cup of beans against the side of the pot for a creamier sauce. Cool completely.

Step 5

Step 6

Preheat oven to 425°F. Line two baking sheets with parchment paper.

Step 7

Place the cubed sweet potatoes in a large bowl. Toss with vegetable broth or water (as liquid binder), then toss thoroughly with the dry seasoning mix: chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, salt, and black pepper.

Step 8

Spread cubes in a single, uncrowded layer across baking sheets. Roast for 40 minutes, flipping halfway through, until tender and lightly caramelized. Cool completely.

Step 9

Step 10

Option A: Cut corn tortillas into strips. Toss with lime juice and salt. Bake at 375°F for 12 minutes.

Step 11

Option B: Toast raw pepitas in a dry skillet over medium heat for 5 minutes until fragrant. Remove from heat and toss with salt and cumin.

Step 12

Step 13

Place 1 cup of spinach (or mixed greens) and ½ cup cooked quinoa (or brown rice) in a container. Add ½ cup seasoned black beans and ½ cup roasted sweet potatoes. Add your favorite salsa.

Step 14

Top with your chosen crunchy topping and fresh additions right before eating: sliced avocado, freshly chopped cilantro, diced red onion, or a wedge of fresh lime.

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