Southwest Barbecue Potato Bowls
Mango-Jicama Toss
Beer Recommendation
Voodoo Ranger Juice Force IPA
Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 Tbsp olive oil
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- 1½ tsp salt-free Southwest seasoning
- 1 (32-oz) pkg refrigerated mashed potatoes
- 1 cup shredded colby-Jack cheese
- ¾ cup vegan barbecue sauce
- 3 Roma tomatoes, chopped
- 4 green onions, thinly sliced
- 1 jalapeño pepper, seeded and sliced (see Note)
Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Stir in beans and seasoning; cook 3 minutes or until thoroughly heated.
- Meanwhile, heat potatoes according to package directions. Divide potatoes among 6 bowls. Top with corn mixture, cheese, barbecue sauce, tomato, onions, and jalapeño.
Side Dish Ingredients
- 2 Tbsp lime juice
- 2 tsp honey
- ¼ cup chopped fresh cilantro
- 2 mangoes, peeled and sliced
- 1 small jicama, peeled and cut into thin strips
Side Dish Instructions
- Whisk together lime juice, honey, and cilantro in a bowl. Add mangoes and jicama; toss. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
459
|
99
|
558
|
| Fat (g) | 18 | 0 | 18 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 62 | 25 | 87 |
| Fiber (g) | 8 | 5 | 13 |
| Sodium (mg) | 1041 | 4 | 1045 |
| T. Sugs (g) | 15 | 18 | 33 |
| A. Sugs (g) | 9 | 2 | 11 |
Plant Based Meal Plan
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