Thursday, March 2, 2017

Mexican Rice Bowl

Sweet Potatoes and Black Beans just variety of go together… Peanut Butter and Jelly.  So it was only fitting they leading this extremely scrumptious  Mexican Rice Bowl.  And with a drizzle of my Amazing Green Chile Avocado Dressing?  Pffft…. send in the Mariachi Band ’cause THIS dinner’s going to be Excellent!  mexican-rice-bowl


Specifically with a excellent assisting of fresh veggies and some insanely outstanding sauce to marry it all together.

So for final night’s dinner I produced this Green Chile Avocado Dressing that is out of this Planet great.    And when I had THAT – it was just a matter of assembling my bowl.

Fluffy Brown Rice
Roasted Sweet Potatoes
Tangy Black Beans
Fresh Sweet Corn, proper off the Cob
And a mix of Roasted Onions &amp Peppers

This is another 1 of those meals that is SO straightforward to make……absolutely loaded with nutritional vitamins, minerals, and healthy starches….and that tastes Amazing.

Hey all you non-vegans…..does this appear like rabbit foods to you?

Heh, I’ll bet ALL your household members will be coming back for far more!


Mexican Rice Bowl


Tangy Mexican Rice Bowl | Brand New Vegan


The Dressing

The dressing is the secret ingredient to this incredible dish, and it’s SO straightforward to make.

In a blender we’re going to combine some Avocado, Vegan Buttermilk, Green Chiles, Garlic, Lime, and a minor Cilantro until finally it’s thick and creamy.  Season with a small salt and ground cumin and you’re excellent to go.

Vegan Buttermilk?  If you whisk plain Almond Milk with a tiny Apple Cider Vinegar it makes a tasty Dairy-Cost-free Vegan Buttermilk.  



The Veggies

We’re going to chop two medium-sized Sweet Potatoes (or Yams – or whatever you call them – you know, those orange things!)  and place them on a parchment lined cookie sheet.  Be sure to spread them out evenly.

On the other half of the cookie sheet, organize your approximately minimize Onions and Bell Peppers.

Now, sprinkle with a good assisting of salt and pepper and drizzle a light coating of Balsamic Vinegar over everything, potatoes and veggies.  Roast in a 425° F oven for 20-25 minutes.


The Corn

I utilized a fresh ear of Sweet Corn from the grocery keep.  Peel off the outer leaves and eliminate as several of the silk tassels as you can.  Rinse properly with water, near up the inner leaves close to the corn, and wrap in a damp paper towel.

Microwave for 4 -5 minutes (based on microwave wattage)


The Beans

In a small saucepan, add a 15oz can of Black Beans, ¼ tsp Chili Powder, ¼ tsp Ground Cumin, and two Tbs of your favored Salsa.  Mix nicely and stir until bubbly.


The Assemble

Now, to place this bad boy collectively…….spoon a great quantity of your favourite rice in the bottom of a large bowl.  Top that with the Sweet Potatoes, some Black Beans, some Corn, and the Peppers.

And ultimately, drizzle a very good assisting of the Green Chile Avocado Dressing in excess of almost everything.

Garnish with french Cilantro and Tomatoes.

Oh yeah.  This is going to be Excellent.

Get pleasure from!





Conserve Print
Mexican Rice Bowl

Prep time:&nbsp

Cook time:&nbsp

Total time:&nbsp

Serves:&nbspsix-eight Servings

Sweet Potatoes, Black Beans, Corn, and Roasted Veggies make up this amazingly delicious Mexican Rice Bowl, with a dreamy Green Chile Avocado Dressing
The Dressing
  • 1&frac12 Large Avocados
  • &frac34 cup Almond Milk
  • one tsp Apple Cider Vinegar
  • four oz Green Chile (fresh roasted Hatch will give you a far better flavor and zing)
  • two Tbs Lime Juice
  • one tsp Minced Garlic
  • &frac12 tsp Salt
  • ⅛ tsp Ground Cumin
  • 1 Tbs Chopped Cilantro
The Veggies
  • two Sweet Potatoes, diced
  • one Green Bell Pepper, roughly chopped into massive pieces
  • 1 Red Bell Pepper, approximately chopped into huge pieces
  • one Medium Red Onion, roughly chopped into large pieces
  • &frac14 tsp salt
  • &frac14 tsp pepper
  • one-2 Tbs Balsamic Vinegar
The Beans
  • 15oz can Black Beans
  • two Tbs Salsa
  • &frac14 tsp Chili Powder
  • &frac14 tsp Ground Cumin
Additional Toppers
  • Fresh Corn
  • Fresh Tomatoes
  • Fresh Cilantro
  1. Commence preparing your rice.
  2. Preheat oven to 425 degrees F
  1. Include all Dressing components to blender and mix until creamy
  2. Add 1 Tbs water at a time to reach desired consistency
  1. Chop 2 sweet potatoes and include to parchment lined cookie sheet
  2. Chop Peppers and Onion and include to cookie sheet
  3. Season with salt and pepper and drizzle with Balsamic Vinegar
  4. Roast for twenty minutes
  1. Simmer Black Beans in a modest sauce pan with Chili Powder, Cumin, and Salsa
The Bowl
  1. Add rice to large bowl and best with veggies, beans, and corn
  2. Include dressing to coat and garnish with cilantro and fresh tomatoes







The submit Mexican Rice Bowl appeared very first on Brand New Vegan.

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