Just so you know I LOVE meat and I am not a vegan by any means....but I DO love vegan meals to be in our weekly menu. Over the last several years, I've become much more conscious of the impact of eating animal products, and with some incredible bloggers like Angela Liddon from Oh She Glows, vegan meals are not as taboo and far tastier than I could ever hope for.
So now, I'm always looking for ways to incorporate vegan meals and to make it family friendly, and something that my hubby Ty will feel satisfied with (he thinks a veggie meal isn't as filling as a meat recipe).
Boy is he wrong with this one!
We've tested this recipe many times, and tweaked it here and there, but this version is my fave by far. I'm also going to share ways you can make this one kid-friendly, because let's be real - most kids don't LOVE beans and onions and sauteed veggies.
I love this recipe so much that I've actually put it in my latest FREE 7-Day Mombod Meal Guide, which is a done-for-you weekly plan with recipes, shopping list and some helpful tips to help you curb cravings and kick start fat loss! If you haven't grabbed it, GO GRAB IT NOW just by entering your email below 👇🏼👇🏼👇🏼
Anywho, here it is, I hope you love it as much as I do! And if you make this recipe, don't forget to share to your socials and tag me @crystal.elizabeth.fit so I can re-share and shout you out!
Vegan Cajun Sweet Potato Rice Bowl
Prep time: 10min | Cook time: 30min | Total time: 40min
3 large sweet potatoes, peeled & cubed small
2-3 tablespoons Cajun seasoning, divided
2 tablespoons olive oil
1 (14-oz) can black beans, rinsed and drained
salt, pepper to taste
1 large onion, chopped
2-3 cloves garlic, minced
1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1-2 avocados, cubed
fresh cilantro, chopped (optional)
1 cup white rice
1/3 cup tahini
1 tablespoon garlic powder
1 lemon, juiced
2-3 tablespoons water, to thin.
Preheat oven to 425° Farenheit
On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, half of the cajun seasoning, salt and pepper. Bake for around 30 minutes.
While sweet potatoes cook, fill a medium-size pot with 2-2 1/2 cups water, add rice, and bring to a boil. Once boiling, reduce heat to simmer, and cook rice until it fluffs with a fork, around 12 min.
While rice cooks, in a large skillet heat oil over medium heat, then add minced garlic, onions and bell pepper. Season with salt, pepper and cajun seasoning, and sauté for 5-7 minutes.
Add beans, and continue to sauté for another 3-4 minutes. Set aside.
Assemble the bowl: start with a 1/2 cup rice, followed by sweet potatoes, beans/peppers, avocado, cilantro (optional) and a good amount of tahini dressing drizzled over.
Make it KID-FRIENDLY: if your kiddo isn't into beans/sautéed veggies (which kids are lol), make their bowl with rice, sweet potato and avocado, and a drizzle of the tahini dressing.
Gonna give this a try or you already made it? Leave a comment below and tell me what you think!