Sweet Potato Rice Taco Bowls


For the past few weeks, I've been playing with the idea of going dairy-free. I've been more and more aware of how dairy and my stomach just don't seem to get along most days, so removing it from my daily diet could only be beneficial.

How hard can it be, right? I'm not so attached to yogurt that I couldn't live without it. And there are plenty of delicious dairy-free ice cream choices in the stores so I'll still have frozen dessert options.


But then it hit me: PIZZA. TACOS. COFFEE CREAMER. How did I think I was capable of cutting out these items from my life? Granted, we don't eat tons of pizza or tacos, and there are plenty of dairy-free cheese options, but if I'm going to indulge in these favorite treats of mine, I want to go all-in. And I know I could switch to almond milk in my coffee, but once you have one bad almond milk coffee experience, you never want to take that chance again.

So my dairy-free plans are on hold for the moment while I decide what type of world I want to live in. I'll keep you posted. Until then, I sprinkled delicious quesco blanco all over these sweet potato rice bowls and I have zero regrets.


Sweet Potato Rice Taco Bowls

  • 3 medium sweet potatoes
  • 1.5lbs of chorizo, removed from casing
  • 1 can black beans, rinsed
  • 1 can corn, rinsed
  • 2 cups chicken broth
  • 1 red bell pepper, chopped
  • 1/2 cup crumbed queso blanco
  • 1 tbs cumin
  • 1 tbs olive oil
  • 1 tsp red pepper

Optional toppings:

  • Avocado
  • Cilantro
  • Salsa
  • Sour cream/plain Greek yogurt
  1. Spiralize all of your sweet potatoes.
  2. Add the spiralized potatoes to a blender or food processor and pulse until a rice-like consistency is formed. Set aside.
  3. In a large skillet over medium-high heat, brown your chorizo with the olive oil. Set aside on a paper towel to get rid of any excess grease.
  4. Drain the extra grease in the skillet, and return it to the heat with your riced sweet potato, chicken stock, cumin and red pepper. Cover and allow to simmer for about 15 minutes or until the rice softens.
  5. Add in the black beans, corn, red pepper, and chorizo and continue to cook for 5 minutes.
  6. Serve in a bowl topped with your favorites: cilantro, queso, guac, salsa, Greek yogurt.