Sweet Potato and Green Rice Burrito Bowls
Ingredients
Green Rice
-
3
tablespoons
extra-virgin olive oil
-
1 ½
cups
long grain brown rice
-
3
cups
vegetable broth
-
1 ½
cups
baby spinach
-
½
cup
cilantro
-
1
medium
jalapeño or serrano pepper
-
1
medium
shallot
-
1
clove
garlic
-
¼
teaspoon
salt
Sweet Potatoes
-
2
pounds
sweet potatoes
-
2
tablespoons
olive oil
-
½
teaspoon
smoked paprika
-
¼
teaspoon
sea salt
Seasoned Black Beans
-
2
cans
black beans
-
2
teaspoons
ground cumin
-
½
teaspoon
chili powder
-
1
teaspoon
sherry vinegar or lime juice
-
to taste
sea salt and black pepper
Additional Garnishes
-
¼
cup
pepitas
-
¼
teaspoon
olive oil
-
1
whole
avocado
-
to taste
jarred mild salsa verde
-
to taste
chopped cilantro
-
to taste
crumbled feta (optional)
Instructions
- Preheat the oven to 425°F and prepare baking sheets with parchment paper.
- Blend spinach, cilantro, jalapeño, shallot, garlic, salt, and vegetable broth until smooth.
- Heat olive oil in a pot, add rice, and lightly brown it.
- Add the green purée to the rice, stir, and cook for a minute.
- Add the remaining vegetable broth, bring to a boil, then simmer covered for 35-40 minutes.
- Toss sweet potatoes with olive oil, smoked paprika, and salt, then bake until tender.
- Warm black beans with cumin and chili powder in a pot.
- After rice is done, let it sit covered with a towel for 10 minutes.
- Toast pepitas in the oven until golden.
- Fluff the rice, season, and combine with beans and sweet potatoes in bowls.
- Top with avocado, pepitas, cilantro, and serve with salsa verde.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
70g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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