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A vibrant, plant-based dinner featuring seasoned black bean tacos, spiced roasted sweet potatoes, and a zesty, oil-free Mexican slaw. A light yet satisfying meal perfect for a healthy lifestyle.
Hearty, seasoned black beans piled into warm corn tortillas with fresh pico de gallo and creamy avocado. A simple, satisfying, and completely plant-based taco night favorite ready in under an hour.
Serving size: 2 tacos
Perfectly caramelized on the outside and tender on the inside, these roasted sweet potato cubes are a simple, healthy, and versatile side dish. Seasoned with smoked paprika and garlic, they're ready in under 40 minutes and pair beautifully with almost any main course.
Serving size: 1 cup
A bright, crunchy, and refreshing slaw with a zesty, oil-free lime dressing. This vibrant side dish is the perfect healthy companion for tacos, enchiladas, or any grilled protein.
Beans, sweet potatoes, and slaw provide over 15g of fiber, aiding digestion and promoting fullness.
Black beans offer a good source of protein for muscle maintenance without saturated fat.
Prepared with minimal oil, this meal is very low in fat, supporting heart health and weight management.
Sweet potatoes are packed with Vitamin A, and the fresh vegetables provide Vitamin C and other antioxidants.
Yes, it's exceptionally healthy. It's high in fiber from beans and vegetables, provides plant-based protein, and is very low in fat. The complex carbs from sweet potatoes and beans offer sustained energy, making it ideal for weight loss and overall health.
This entire meal contains approximately 420-470 calories, making it a perfectly portioned dinner for a weight loss plan. It's designed to be filling and nutritious without being calorie-dense.
Absolutely. You can cook the black bean filling and roast the sweet potatoes ahead of time and store them in the fridge for 3-4 days. Prepare the slaw dressing separately and combine with the vegetables just before serving to keep it crunchy. Assemble the tacos when you're ready to eat.
Yes, this meal is naturally gluten-free as long as you use 100% corn tortillas that are certified gluten-free to avoid any cross-contamination.
The meal is quite complete, but if you have extra calories in your budget, you could add a quarter of an avocado for healthy fats or a side of steamed green beans for extra volume.
A vibrant, plant-based dinner featuring seasoned black bean tacos, spiced roasted sweet potatoes, and a zesty, oil-free Mexican slaw. A light yet satisfying meal perfect for a healthy lifestyle.
This tex_mex dish is perfect for dinner. With 616.5600000000001 calories and 14.75g of protein per serving, it's a high-fiber option for your meal plan.
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Cook the black beans
Make the pico de gallo
Prepare the taco filling
Season and simmer the beans
Warm tortillas and assemble
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.
In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.
Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.
Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.
Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.
Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.
Serving size: 1 cup
Combine the vegetables
Make the dressing
Dress and serve
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