All Recipes

Beanzy Taco Bowl

Prep

0-15 mins

Total

55 MIN

Servings

2 Servings

Ingredients

1 

Sweet potato, cut into 2cm cubes

1/2 

Red onion, sliced

1 Tbsp 

Red wine vinegar

1 medium

Tomato, chopped

1/2 

Red capsicum, deseeded and chopped

- 

Juice of 1 lime, plus extra to serve

- 

Salt & pepper, to taste

1/2 cup

tri-colour quinoa

300 g

Can Wattie's Beanz® Taco Flavour

1 

Corn cob

1 cup

Shredded iceberg or baby spinach leaves lettuce

1/2 cup

Coriander leaves, chopped

1/2 

An avocado, sliced

1/4 cup

Feta cheese or yoghurt, to serve

Instructions

Step 1

Preheat an oven to 180°C / 160°C fan-forced. Spread the sweet potato evenly over a baking tray and bake for 25-30 minutes, or until fork tender and golden brown.

Step 2

Meanwhile combine the sliced onion and vinegar in a small bowl with 1 tablespoon of water and a pinch of salt. Set aside to pickle. In another bowl combine the tomato and capsicum, squeeze over the lime juice and season with salt and pepper. Mix well and set aside.

Step 3

Cook the quinoa to pack instructions. Drain and stir together with the Wattie's Beanz Taco Flavour.

Step 4

Char the corn over an open flame. Slice the corn kernels from the cob.

Step 5

Assemble the bowls. Top with the feta cheese or yoghurt, and extra lime wedges if desired.

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