These burrito bowls are quick and easy, but loaded with all the best flavors of Mexican food, plus they're gluten free and vegan.
Prep Time30minutes
Cook Time45minutes
Total Time1hour15minutes
Ingredients
Rice:
4cupssteamed brown rice
1tablespoonsolive oil
1small onionfinely chopped
3clovesgarlicminced
1/4cuptomato paste
1 1/2cupswater
1teaspoonoregano
2teaspoonschili powder
1/2teaspooncumin
1teaspoonsalt
Chile Lime Veggie/Sweet Potatoes:
2large sweet potatoespeeled and cubed
1limejuice and zest
1tablespoonolive oil
4clovesgarlicminced
1small oniondiced
3red, green, or yellow bell peppers, seeded and diced:
1can15 ounce black beans, drained and rinsed
15 ounce can green chiles, undrained
2cupswhole kernel corn
1/4cupcilantrochopped
salt and pepper to taste
115 ounce can refried beans
4cupsfresh baby spinach greensor your favorite salad mix
Optional Toppings
about 1/4 cup fresh cilantro leaves
chopped green onion or chives
1cupyour favorite salsa(homemade is the best)
avocado slices or guacamole
coconut cream mixed with 1 teaspoon lime juice for "sour cream"
extra limes for squeezing over top
Instructions
Rice:
Combine onion, garlic, and olive oil in a medium to large skillet and saute over medium high heat for 3 to 4 minutes until soft and browned. Stir in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for about 10 minutes until liquid is absorbed and rice is hot. Cover to keep warm until serving.
Chile Lime Veggie/Sweet Potatoes:
While the rice simmers, heat olive oil in a small skillet and the sweet potatoes along with about 1/2 inch of water. Cover and simmer for about 15 minutes until most of the liquid is cooked off and the potatoes are almost tender. Add lime juice, zest, garlic, onions, and peppers. Cook for 6 to 7 minutes until peppers are softened. Add the black beans, chiles, and corn and stir over heat for about 2 to 3 more minutes, Stir in cilantro and season to taste with salt and pepper. Pour them into a separate dish and cover to keep warm.
The Bowls:
Add refried beans to the pepper pan and stir over heat for about 3 minutes to warm then season with salt and pepper and remove from heat.
Layer your bowls with baby greens, desired amounts of the hot rice, refried beans, pepper/sweet potato mixture, and any of your desired toppings.