Hybrid Southwest Black Bean, Sweet Potato, and Optional Chicken Bowls

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 (for dressing) 4 tsp low sugar maple syrup (for dressing) salt and pepper to taste (for dressing) 4 Chicken breasts or thighs (optional) Marinade for chicken: juice from two limes, 1/2 c. olive oil, 6 Tbsp mild taco seasoning Optional extra toppings: sour cream/vegan sour cream, sliced jalapenos, crushed tortiall chips, fresh lime wedges, shredded cheese, and/or scallions Instructions: Create marinade for chicken, if meat is desired, and marinate chicken for 1/2 to 2 hours. Preheat oven to 400 degrees. Combine 2 Tbsp olive oil with 1/2 tsp ground sea salt, 2 tsp paprika, and 1/2 tsp black pepper. Stir. Add chopped sweet potatoes and stir to coat. Roast in an even layer on a cookie sheet pan for about 20-25 minutes or so, until tender and slightly carmelized. Grill marinated chicken (or cook in the oven) until it reaches 165 degrees internally. Slice chicken into strips or cut into bite size pieces. Keep warm until ready to serve. Prepare quinoa according to package instructions. Keep warm until ready to build bowls. Cook corn according to package instructions. Keep warm until ready to build bowls. Prepare dressing with olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, maple syrup, salt and pepper. Whisk all the ingredients together. Set dressing aside. Chop up avocado, onion, bell pepper, cherry tomatoes, and cilantro leaves. Place each into it's own separate bowl. When all ingredients are done cooking, add them all in separate bowls so that people can curate their desired bowl to be vegan, vegetarian, or meat containing. Put quinoa down first and then add other ingredients on top. Drizzle each bowl with the homemade dressing. Enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew  https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie #vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner #meatless #hybridrecipe #splittable #cookingforagroup #multiplediets #onedishtwodiets Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026 Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7