Meal Kit
Sweet Potato and Black Bean Taco Bowl
with cilantro rice and crispy jalapeños
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Eggs, Wheat
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Vegetarian
Chef
Nigel Palmer
Tacos are one of the most delicious foods under the sun, but sometimes you want all the flavor without the (potential) mess. Or, in other words, you're a big fan of the utensil we know as a “fork.” This bowl brings your tacos and your fork together, with sweet potatoes and black beans, flavored by a feisty taco seasoning, bright cilantro, and juicy tomatoes. This bowl of bliss is topped off with the considerable crunch of tortillas and crispy jalapeño pieces.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 15½ oz. Black Beans
- ¾ cup Jasmine Rice
- 1 Roma Tomato
- 1 Lime
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1½ oz. Mayonnaise
- 1 oz. Tortilla Strips
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1 oz. Crispy Jalapenos
- 1 Tbsp. Taco Seasoning
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oqlYGbOk
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Calories980
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Carbohydrates149g
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Net Carbs138g
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Fat34g
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Protein17g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Sweet Potato
Cut sweet potato into 1/2" dice. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Massage oil into potatoes.
Spread into a single layer and roast in hot oven, 12 minutes.Remove from oven and carefully stir. Spread into a single layer again and roast until browned and tender, 8-10 minutes.While sweet potato roasts, cook rice. -
2 Cook the Rice
Bring a small pot with rice and 11/2 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and stir in half the cilantro (reserve remaining for sauce and garnish). Cilantro will be prepared while rice cooks. Cover again and set aside.While rice cooks, prepare ingredients. -
3 Prepare Ingredients and Make Sauce
Zest and halve lime. Quarter one half and juice remaining half.
Mince cilantro, leaves and stems.Drain black beans.Core tomato and cut into 1/4" dice.In a mixing bowl, combine mayonnaise, 2 tsp. lime juice, 1 tsp. lime zest, remaining cilantro (reserve a pinch for garnish), and a pinch of pepper. Set aside. -
4 Sauté the Black Beans
Place 1/3 cup water, black beans, and taco seasoning in a medium pan over medium-high heat.
Bring to a rolling boil. Rolling means more than a few bubbles; a rolling boil means water is boiling vigorously.Boil, stirring occasionally, 2-3 minutes.Remove from burner. -
5 Assemble the Bowls
Plate dish as pictured on front of card, placing black beans and sweet potato on top of rice and garnishing with tomato, tortilla strips, remaining cilantro, and crispy jalapeños (to taste). Serve sauce on the side and squeeze lime quarters over bowl to taste. Bon appétit!
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