Mexican Power Bowl

🥘 Ingredients

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

🍳 Cookware

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

1. 1

   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 .

   dried black beans: 2.5 c, low-sodium vegetable broth: 7 c, large onion: 1, garlic: 6 cloves, ground cumin: 2 tsp, dried Mexican oregano: 1 tsp, smoked paprika: 1 tsp, bay leaf: 1
2. 2

   Cook on LOW for 7 to ⏱️ 8 hours or HIGH for 3.5 to ⏱️ 4.5 hours , until beans are tender.
3. 3

   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.

   salt: 1/2 tbsp, fresh lime juice: 2 Tbsp
4. 4

   Preheat oven to 425°F. Line two baking sheets with parchment paper.
5. 5

   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 .

   sweet potatoes: 5 large, vegetable broth or water: 3 Tbsp, chili powder: 4 tsp, ground cumin: 1/2 tbsp, smoked paprika: 1/2 tbsp, garlic powder: 1/2 tbsp, dried oregano: 1/2 tbsp, salt: 1.25 tsp, black pepper: 1/4 tsp
6. 6

   Spread cubes in a single, uncrowded layer across baking sheets. Roast for ⏱️ 40 minutes , flipping halfway through, until tender and lightly caramelized. Cool completely.
7. 7

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

   corn tortillas: 10, lime juice: 1 Tbsp, salt: 1/2 tsp
8. 8

   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 .

   raw pepitas: 1 c, salt: 1/4 tsp, cumin: 1/4 tsp
9. 9

   Place 1 cup of spinach (or mixed greens) and 1/2 cup cooked quinoa (or brown rice) in a container. Add 1/2 cup seasoned black beans and 1/2 cup roasted sweet potatoes. Add your favorite salsa .

   spinach: 8 c, cooked quinoa: 4 c, salsa: 1 c
10. 10

    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 .

    sliced avocado: 1, freshly chopped cilantro: 1 bunch, diced red onion: 1, wedge of fresh lime: 1