I love the idea of Taco Tuesday. It’s so cute and fun. Our schedules don’t always match up to have supper together Tuesdays, so we usually have Taco Thursdays 
I added some Beyond Meat beef crumbles to this, but it’s totally optional, it’s definitely not a make or break ingredient in this bowl. It could work well with just the mushrooms, or you could add some cooked lentils. The roasted sweet potato is the star of the show. I also never have enchilada sauce on hand and have developed a quick, cheater recipe.
Sweet Potato Taco Bowls (makes two good-sized bowls)
2 small sweet potatoes, washed, scrubbed, peeled & chopped into bite-sized pieces
1 tbsp of olive oil + a sprinkle of salt, pepper, garlic powder, onion powder, dried dill, parsley & paprika
1 medium head of broccoli, washed, de-stemmed & chopped into bite-sized pieces
2 cups mushrooms (I used cremini), washed and sliced
**optional 1 cup of Beyond Meat Beef Crumbles
Cheater Enchilada Sauce
2 tbsp of tomato paste + 1 tbsp of water
1/4 tsp each salt, pepper, chili powder, garlic powder, onion powder, paprika, coriander & cumin
a pinch of cayenne
Preheat the oven to 350 and prep your sweet potato. Once it’s ready, roast it in the oven for 30 minutes. While it’s cooking, start prepping your other veggies. Chop the broccoli and add it to a medium pot, cover with water, bring to a boil and simmer for 1 minute and drain. Put a frying pan on medium heat, add a touch of oil and sautée the sliced mushrooms. Add the beef crumbles as the mushrooms start to soften. Prepare your enchilada sauce and stir it into the mushroom mixture.
Once the potatoes are cooked, portion them out between two bowls, add the broccoli and mushroom mixture. I served it with chips, guac & salsa.
Happy Taco Day =)
