Spiralized Sweet Potato Taco Bowl
Servings: 2
Think of this sweet potato taco bowl as a vegan taco salad with a twist: spiralized noodles get a smoky spice blend, then pile onto kale with soaked walnut taco meat and a mango avocado pico. A drizzle of cashew cream ties it together, with 18 grams of fiber in one big bowl.
Equipment
Ingredients
Walnut Taco Meat
- ⅓ cup raw walnuts soaked overnight
- 1 teaspoon lime juice
- 1 garlic clove minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin ground
- pinch sea salt, unrefined
Sweet Potato Swoodles
- 1 tablespoon extra-virgin olive oil extra virgin
- 1 sweet potato peeled, spiralized
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin ground
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt, unrefined
- ¼ teaspoon black pepper, ground ground
- pinch cayenne pepper optional
Pico de gallo
- ¼ avocado diced
- ¼ cup mango diced
- 1 tablespoon jalapeño pepper minced
- 1 tablespoon fresh cilantro
- 1 garlic clove minced
- 1 teaspoon lime juice
- pinch sea salt, unrefined
Toppings
- 1 cup kale cut into thin ribbons
- 1 lime wedges
- 2 tablespoon cashew cream optional
Instructions
- Set oven to 425°f. Line a baking sheet with parchment paper or lightly grease.
- Place presoaked walnuts, lime juice, chili powder, cumin, and sea salt in a food processor. Pulse until finely chopped. Alternatively, finely chop the walnuts with a chef’s knife, place in a bowl and add the lime juice and spices. Refrigerate until ready to serve.
- Toss the spiralized sweet potato with olive oil and season with the spices, sea salt, black pepper, and cayenne. Arrange on the baking sheet. Bake for 15-20 minutes, or until tender.
- Meanwhile, prepare the avo pico. Stir together all of the ingredients and season with a pinch of sea salt.
- To serve, place the baked swoodles on a plate. Top with the walnut “meat,” kale ribbons, avo pico de gallo, cilantro, and some cashew cream, if desired. Serve with lime wedge(s) on the side.
Notes
- Use less walnut meat and cashew cream to keep the calories down.
- Swap the olive oil for coconut or avocado oil.
- Feel free to use the toppings of your choice.
Nutrition
Serving: 2cups, Calories: 366kcal, Carbohydrates: 29g, Protein: 7g, Fat: 28g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 12g, Sodium: 355mg, Potassium: 643mg, Fiber: 8g, Sugar: 8g, Vitamin A: 9946IU, Vitamin C: 42mg, Calcium: 103mg, Iron: 3mg
