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Vegan Enchilada Bowls
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Vegan Enchilada Bowls

Vegan Enchilada Bowls are easy, versatile, healthy and delicious. Set up a DIY situation where everyone customizes and gets exactly what they want.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 716kcal
Author: Debra Klein

Ingredients

Sweet Potatoes + Black Beans

  • 2 ½ cups diced sweet potatoes approximately 1 large or 2 small-med
  • 1 15- oz can black beans rinsed and drained
  • 2 Tablespoons olive or avocado oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt

Enchilada Sauce

  • 2 Tablespoons olive oil
  • 1 large clove garlic finely grated
  • 2 Tablespoons arrowroot powder
  • 1 Tablespoon + 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • ½ teaspoon oregano
  • 2 Tablespoons tomato paste
  • 1 ½ cups veggie stock

Vegan Enchilada Bowls:

  • Simple Cauliflower Rice
  • Roasted sweet potatoes + black beans
  • Greens your choice: kale, spinach, chard, lettuce, etc
  • Sliced radish
  • Diced bell peppers
  • Shredded cabbage
  • Avocado chunks or guacamole
  • Optional: fresh cilantro corn, vegan sour creme, sliced scallions.

Instructions

  • Make the sweet potatoes + black beans: Preheat oven to 425. On a rimmed baking sheet, toss diced potatoes and beans with oil, sprinkle on spices and roast for 15-20 minutes, until potatoes are tender.
  • Make Enchilada Sauce: Heat oil in small saucepan over medium heat. Whisk in arrowroot powder and cook for about 30 seconds. Add spices, garlic and tomato paste and whisk continuously as it forms a paste, about 30 more seconds. Gradually incorporated stock, whisking well after each addition. To avoid lumps, continue whisking until smooth. Reduce heat to a low simmer and cook until sauce thickens, about 5 minutes. Sauce will stay good in a glass jar, tightly sealed in the fridge for 3 weeks.
  • Make Enchilada Bowls: Place greens in the bottom of bowl followed by other options and top with enchilada sauce.

Notes

Any type of cooked bean or lentil will work n this recipe.
Garnish: vegan sour cream, tomatillo salsa, or fresh tomato salsa, are all great choices.

Nutrition

Serving: 1g | Calories: 716kcal | Carbohydrates: 108g | Protein: 11g | Fat: 29g