Yam Black Bean Taco Bowl
Ingredients
- 4 yams
- 1 can black beans 14oz- preferably washed and soaked over night but if not- that's ok!
- 2 avocados
- 1 cup tomatoes
- 1/3 cup cilantro
- 1 head romain
- 2 limes
- 1 tbsp coconut or olive oil
Vegan Chipotle Sauce
- 2/3 cup vegan sour cream store bought or see tostada recipe above
- 1 whole chipotle peppers in adobo sauce can be found in most grocery stores, even Walmart
- 2 limes juiced
- 1/2 tsp smoked paprika
Instructions
- Preheat the oven to 375
- Chop yams into 1' cubes and toss with coconut or olive oil. Place on baking sheet lined with parchment paper and bake for 30 minutes or until soft-slightly crispy
- Wash black beans, and chop tomatoes, avocado, romaine, and cilantro
- Prepare Vegan Chipotle sauce by juicing limes and whisking all ingredients together
- Begin to prepare the bowls by evenly distributing the ingredients starting with the romaine. Add chopped tomatoes, avocado, black bean, and baked yams topping with cilantro and sour cream, serving with lime wedge. Enjoy!