Roasted Veggie Taco Bowls with Avocado Crema

  • Total Time: 55 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Ingredients

  • FOR THE ROASTED VEGGIES:

    1 bell pepper, diced

    1 red onion, diced

    2 small sweet potatoes, diced

    1 Tbsp. oil

    1/2 tsp. chili powder

    1/4 tsp. salt

     

    FOR THE TACO ‘MEAT’:

    3.35 oz. package Plant Boss Mild Plant Taco Meatless Crumbles

    2 Tbsp. neutral oil

    2 cups cool water

     

    FOR THE AVOCADO CREMA:

    1/2 cup yogurt (plant-based suggested)

    1 small avocado

    1/2 garlic clove

    1 ½ Tbsp. lime juice (approximately 1 lime)

    1 Tbsp. cilantro, minced

    Salt and pepper (to taste)

     

    FOR FINISHING:

    2–3 radishes, thinly sliced

Directions

    1. Preheat oven to 400° and line a large baking tray with foil.
    2. Toss bell pepper, onion and sweet potatoes with oil; add chili powder and salt and toss again. Roast for 30 minutes.
    3. Meanwhile, cook Mild Meatless Crumbles with oil and water according to package directions.
    4. In a blender or food processor, blend yogurt, avocado, garlic, lime juice and cilantro. Add salt and pepper to taste. Chill until needed.
    5. Assemble taco bowls: add roasted veggies and cooked Mild Meatless Crumbles; top with avocado crema and radish slices.