• Stacey Higdon

Chipotle Bowl with Roasted Sweet Potato and Salsa Fresca

I love delicious food full of flavor to power life. When I first went vegan and switched to a whole food plant based diet I was worried I would not be able to eat my favorite southwest inspired dinner bowl and still enjoy all the flavor. I played around this week with fresh tomatoes from the garden and other ingredients until I had the perfect bowl. I love this one even more than my old recipe and feel so good after eating it. Another plus is that is cost less than the previous bowl that I made while packing in more flavor and less fat. A healthier option that cost less and taste the best is a win in my book. I hope you love this as much as I do. Love, Stacey

Ingredients listed below will feed two people people- double the ingredients if you need to feed four- triple ingredients if you need to feed six and so on.

1- Sweet Potato

1 -Yellow Onion

2- Roma Tomatos or one large tomato of your liking

1- Lime

1-Tablespoon of Southwest Spice Blend

1/2 -Cup of Jasmine Rice

1- Tsp of Chipotle Powder

1- Can Black Beans

2 -Scallions

1- Sliced Avocado

1-Step one lay out all ingredients on counter and preheat oven to 425 degrees

2-Step two wash and dry all of the produce

3-Step three dice sweet potato into small cubes and place on a roasting pan then chop the white onion up and place on the other side of the roasting pan. Roast on the top rack until veggies are brown and tender.

4-Step four while the veggies are roasting it's now time to cook your rice, add 1/4 cup of water to the rice and a pinch of salt. Bring rice to a boil in a pan on the stove-top and cook for 15-18 minutes. Cook until rice is tender and keep covered off of the heat until ready to serve.

5- Make Chipotle Avocado Crema while rice is cooking. In a small bowl combine 1 smashed avocado a squeeze of lime juice and a pinch of chipotle powder, taste and add more if you like things spicy. Then add 1 teaspoon of water at a time and whisk until mixture reaches a drizzling consistency like a dressing would drizzle.

6- Cook a can of black beans on medium heat on the stove-top after draining off the liquid in the can until warm the beans and then add half of the Southwest Spice a dash of salt and a dash of pepper. Beans should take no more than 3-5 minutes to cook.

7-In a small bowl combine diced tomato diced scallions and a squeeze of lime juice and toss with a tiny bit of pepper and salt to make your salsa fresca .

8- Fluff rice with a fork and add a squeeze of lime juice and the remaining southwest spice and toss with a few stirs until spread evenly.

9- Now divide the rice between the bowls, then half all of the rest of the delicious ingredients in any order you like. I first top my rice with the roasted veggies, then beans and salsa fresca, I love a good Drizzle of Avocado Crema on top and serve with a lime wedge and if I have any fresh cilantro in the fridge I place a few sprigs on top but the cilantro is optional .

10- ENJOY and as always keep as happy and healthy as possible.

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