Sweet Potato Taco Bowl


If you have been following my blog you would have noticed a theme. One I love taco’s and two I seem to love these bowls lol.  But I have to admit when I found this recipe I couldn’t resist and had to give it a try.  I was so glad I did, and if you like the sweetness of the Sweet Potato and a little heat then this is definitely one for you!


I would love to have your feedback on this bad boy!  Maybe you have a recipe you’d love to share?

Here is the recipe for SWEET POTATO TACO BOWL

  • 2 tbsp chili powder*
  • 1 tbsp sweet smoked paprika (feel free to use hot smoked paprika if you like extra spicy)
  • 1 tbsp ground cumin
  • 2 tsp kosher salt
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp cayenne powder (optional, very spicy)
  • 1 lbs (454 grams) sweet potatoes, peeled and copped into 1-2″ cubes (approx.)
  • 1 tbsp vegetable oil
  • 1 lbs (454 grams) ground Chicken ( or you can omit) 
  • 1 14 oz. (330 ml) can black beans, drained and rinsed
  • 1 cup corn, either from can or 2 ears of corn (shucked and kernels removed from ear)
  • 1 pint cherry tomatoes, halved OR 2 large tomatoes chopped
  • 1 medium avocado, sliced
  1. Preheat oven to 400° F.

  2. In a small bowl mix together chili powder, paprika, cumin, salt, oregano, garlic power, onion powder, and cayenne pepper (if using).

  3. Toss sweet potatoes pieces with vegetable oil and half the seasoning mixture from the small bowl, about 2 tablespoons. Bake for 15-20 minutes until tender and cooked through.

  4. Meanwhile, cook beef over medium-high heat for about 5-7 minutes until cooked through. If necessary, drain any large quantities of fat from skillet, leaving about 1 tablespoon. Add beans and remaining seasoning mixture from the small bowl. Toss to fully coat beans and beef with seasoning. Continue to cook until beans are heated through.

  5. To serve either place all ingredients in separate dishes for family style serving, or make individual bowls before serving table.

  6. Serve with any desired optional garnishes (sour cream, jalapeños, sliced green onion, chopped cilantro leaves, lime slices, crumbles feta, etc.).

Recipe Notes

Sweet Potato and Black Bean Taco


Black Bean and Sweet Potato Tacos

Ok you all know it wouldn’t be a Tuesday without Taco’s Right?Well luckily I love Taco’s and it doesn’t matter what type, so I came across this beauty and what I love about it is that it’s vegetarian! You can seriously add meat if your not a vegetarian. These Black Bean and Sweet Potato Tacos are a new favourite of mine  for Taco Tuesday!  Easy prep and lots of garnish, they make for one delicious, healthy dinner!


Course Lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings


  • 1 large sweet potato or 2 small -peeled
  • 2 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • pinch salt
  • 1 15 oz can black beans with their liquid
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 8 corn tortillas
  • 1 avocado -sliced
  • 1/2 cup tomato salsa


  1. Preheat oven to 375F.   Line a baking sheet with parchment paper.

  2. Cut the sweet potato into 1/2-inch-thick rounds, then cut each round into quarters.  In a large bowl, toss the sweet potato with the olive oil, chili powder, and cumin.

  3. Spread the sweet potato in a single layers on the prepared baking sheet.  Sprinkle with the salt.  Roast for 20 minutes, then flip and roast for an additional 10-15 minutes until browned.
  4. In a small saucepan, combine the black beans (with the liquid from the can) with the oregano and garlic powder, and stir.

  5. Cook over low-medium heat for 10 minutes until heated through.  Add salt to taste.  Drain the beans.

  6. Divide the sweet potatoes and black beans equally among the tortillas.  Top each taco with avocado slices and tomato salsa, and any other toppings you like.

California Sushi Bowl

This is one area that I’m not a huge fan of.  My family ( Husband, 2 Daughters, and Sister In Law) absolutely love SUSHI!!  Every time Hubby and I take our trip back home we have to make a date with my sister in law to have a Sushi day!.   So I thought to myself, I will never know if I like it or not if I don’t try right?

SO one time we went to a sushi restaurant ( which there are tons in my home town)  We sat down and my family started ordering which was crazy they actually use an iPad to order.  Gone are the days of the DINER lol.  When the food started coming some of the food was good, but then the sushi came and I thought well ” It’s Now or NEVER ”  and I honestly did not like it.  I can’t even describe the taste, but I thought it was my first time.  So I ate some other items and thought I better try again.  So I did and the same taste was there.  So by the end of it, and after many attempts it just wasn’t for me.

But that doesn’t mean that you guys don’t like it.  So when I saw this recipe I thought of my family and the many friends I have that love Sushi!  This actually does look really good, I may be tempted lol.   Which would make my family super happy!

What I love is that this recipe uses Cauliflower Rice as well! You can’t go wrong with Cauliflower Rice!

Here is the Recipe and I would love any feedback if you love Sushi and what you think of this Recipe!!


  • 4 cups cauliflower rice
  • 2 tbsp seasoned rice vinegar
  • 1 large avocado pitted, peeled and thinly sliced
  • 12 oz imitation crab meat
  • 2 persian cucumbers thinly sliced
  • 1 tbsp toasted black sesame seeds
  • 1 tbsp toasted white sesame seeds
  • 1 nori sheet shredded into small pieces
  • 2 green scallions thinly sliced


  • 1/4 cup mayonnaise
  • 3-4 tsp sriracha sauce


  1. In a small bowl, mix mayonnaise and sriracha sauce until evenly mixed. Set aside.
  2. Steam cauliflower rice until tender. While rice is still hot, drizzle with rice vinegar and mix vinegar into the rice. Taste and add more vinegar if needed.
  3. Add 1 cup of cauliflower sushi rice to each meal prep container
  4. Add 3 ounces of crab meat to each bowl. Divide cucumbers and avocados evenly amongst the bowls. Garnish with black and white sesame seeds. Garnish with scallions. Drizzle with sriracha sauce. Keep bowls stored in the fridge for up to 3 days. Right before eating, add shredded nori to bowl. You do not want to add the nori ahead of time because it will soften almost immediately.


  • Make sure to use seasoned rice vinegar and not regular rice vinegar. Seasoned rice vinegar is less acidic and sweeter than regular rice vinegar and is used to make sushi rice.

Steak and Veggie Rollups


With Summer coming fast to an end, I still wanted to share with you a quick and easy recipe with one of my favourite’s Steak.  Now Flank steak is no RIB EYE.  I’ll give you that but what you can do with Flank steak is still quick and easy and tender.  Plus it’s easy on the pocket book lol.


A healthy, gluten free dinner recipe for veggie and flank steak roll-ups.  Cook these low-carb and Paleo steak roll-ups in a skillet or fire up the grill!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 335 kcal


  • 1 lb. flank steak

Roasted Vegetables:

  • 2 bell peppers thinly sliced
  • ½ sweet onion thinly sliced
  • 1-2 T.  Olive Oil
  • ½ t.  Salt
  • ¼ t. Pepper

Balsamic Glaze

  • ¼ c.  Balsalmic Vinegar
  • ¼ c.  Olive Oil
  • 2 T. brown sugar
  • 1 T.   Soy Sauce, Tamari, Liquid AMinos , Coconut Aminos


For the Roasted Veggies:

  1. Heat oven to 425 degrees.
  2. Drizzle 1-2 T. olive oil on a baking sheet and spread peppers and onions out evenly. Sprinkle with salt and pepper.
  3. Bake vegetables for 10-12 minutes, or until crisp-tender. Make sure not to cook them all of the way.

For the Balsamic Glaze:

  1. Bring all ingredients to a boil in a medium-sized saucepan. Reduce heat and simmer for 4-5 minutes, uncovered. Remove from heat and set aside.

For the Assembly:

  1. Pound flank steak to ½ – ¾ inch thick. Cut flank steak into 6 even slices. (About 2-3 inches wide.)
  2. Place even amounts of cooked vegetables towards the end of each piece of steak. Roll up and secure with two toothpicks. 

    Cooking the Roll-Ups:

    1. Reduce oven temperature to 350 degrees.
    2. In a large skillet drizzle an additional 1-2 T. olive oil in the skillet. Sear rolls on all four sides for at least 1-2 minutes, totaling about 8 minutes.
    3. Place seared steak rolls in a baking dish and cover with the balsamic glaze.
    4. Cover dish with aluminum foil and bake in 350 degree oven for 30-40 minutes (depending on level of doneness desired.)
    5. Serve with side dish of choice and enjoy!

Avocado Salmon Rice Bowl


Happy Friday means Fish Friday Right?

Well I thought I would share with you a special recipe that is super tasty and healthy as well.   If you love salmon and Avocado this recipe is definitely for you!  What I love about it is that it’s quick and simple and a good way to change up the old traditional way.

Avocado Salmon Rice Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 897 kcal



  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Salt
  • 1/2 lime, juice only
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp honey
  • 3 Tbsp chicken or vegetable stock


  • 1 lb salmon fillets skin on
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp minced fresh cilantro
  • Salt to taste

Avocado Topping:

  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 tbsp minced fresh cilantro
  • 1/4 tsp chili powder less for milder topping
  • Salt to taste


  1. Rice:
  2. Cook rice in salted water per package instructions. Take off heat when it’s just done.
  3. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
  4. Salmon:
  5. Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
  6. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
  7. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don’t be scared it’s not your salmon burning, it’s the glaze that ran down.)
  8. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
  9. Avocado:
  10. Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
  11. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

Cucumber Dill Salmon


Do you remember FISH FRIDAY?

I have never been a huge fan of Salmon, I love salmon sandwiches but never one for cooking salmon. Until recently. I’ve said it earlier that we’re moving to the East Coast. I actually have found that I am so looking forward to fresh fish. NO matter what it is. I have to say that Salmon has moved up in ranks, I actually look forward to Friday’s!! 
SO I’ve been experimenting with different ways to cook Salmon. This is one I’m definitely loving. So for all you Catholics out there, give this a try on your Fish Friday! 
Give this a go and let me know , How many of you cook Salmon on the BBQ? IF you have any tips I’d love to know them.
Cucumber Dill Salmon Ingredients:
Olive oil
3-4 salmon filets
Salt and pepper
1 lemon, cut in 6 wedges
1/3 cup of English cucumber cut in pea size cubes
4 oz. light (or Greek yogurt) cream cheese
2 tablespoons of fresh dill, minced
1/4 cup + an additional 2-3 tablespoons of skim milk
Start by preheating the oven to 400 degrees then using an oven-safe skillet, drizzle a tablespoon of so of olive oil in and warm over medium heat.
Pat moisture from salmon using a paper towel then season it with salt and pepper adding it to the skillet.
Sear the salmon on both sides (if your salmon has the skin on, sear only on side without the skin). Squeeze the juice from one lemon wedge over the top of the salmon pieces and bake the salmon 6-8 minutes or until it’s firm and cooked through.
Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet. Season the sauce with salt and pepper and using an ‘S’ motion, combine 1/4 cup of skim milk and the cream cheese (if the mixture is too thick for you, add more milk one tablespoon at a time).
Turn off the heat and stir in the diced cucumber and one tablespoon of the fresh dill then spoon the creamy dill sauce over the salmon filets, garnish with the additional dill and serve with a lemon wedge.
This is one of my most popular recipes on the blog, several years running. Simple ingredients come together for such a really good dish.
This recipe was from