Mexican Rice Bowl

Having recently embarked on a primarily plant based diet (we do eat seafood occasionally), it is a learning experience to come up with delicious new dishes that are not pasta based, or resemble a soup or chili which have been my plant based favorites in the past. I am working hard to incorporate grains and beans into our diet in place of meat and poultry and have found that in over a month and a half of this new eating adventure we do not miss meat at all. Since we are presently living in Italy, our meals tend towards Italian cuisine, but every once in a while I crave something Asian or Mexican. It can be challenging finding the ingredients for cuisines other than Italian here, so compromise is always necessary.

I recently decided I would make a vegetarian Mexican rice bowl, or a burrito bowl if you want to call it that. I used whole grain rice, black beans, red peppers, onions, and roasted diced sweet potatoes. Cilantro is not to be found anywhere, so I simply used parsley although cilantro would have added a little extra authenticity. I made my own guacamole, pico de gallo, and used a dollop of fat free Greek yogurt (I love Fage brand) in place of sour cream. With lots of seasoning, this dish was really tasty and I certainly would make it again. You could also serve the rice/bean/potato mixture in wraps if you wanted something different.

    • Brown rice brown rice as an excellent source of manganese, fiber, and a good source of the minerals selenium and magnesium.
    • Black beans are high in fiber and a good source of low fat protein.
    • Sweet potatoes are true superstars. They’re loaded with carotenoids, vitamin C, potassium, and fiber.

Mexican Rice Bowl

Yield: Serves 4 - 6

Prep Time: 15 mins

Cook Time: 40 mins

Ingredients:

Sweet Potatoes:
2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Dice
2 Tablespoons Olive Oil
1/2 Teaspoon Chipotle Chili Pepper
1/2 Teaspoon Ground Cumin
Salt & Pepper To Taste
Black Beans & Rice:
3 Tablespoons Olive Oil
1 Medium Onion Diced
1 Red Bell Pepper, Cored & Diced
3 Cups Cooked Brown Rice
1 Minced Red Chili Pepper
1 1/2 Teaspoons Ground Cumin
Salt & Pepper To Taste
1/3 Cup Chopped Parsley or Cilantro
2 Cups Cooked Black Beans
To Serve:
Homemade Guacamole,
Homemade Pico de Gallo
Greek Yogurt or Sour Cream
Wedges of Lime

Directions:

Preheat oven to 425 degrees F.
Toss the diced sweet potatoes with the oil and spices and arrange on a large baking sheet.
Bake for 25 minutes, turning halfway, or until the potatoes are tender and lightly browned.
In a large skillet, heat the oil over medium heat and cook the onion and pepper until just tender, about 5 to 6 minutes.
Add the rice, chili peeper, cumin, salt and pepper, and cook, stirring continuously until the rice is heated through, about 5 minutes.
Add the parsley and black beans and cook until piping hot.
Toss with the roasted sweet potatoes, and serve in individual bowls topped with a scoop of guacamole, pico, and yogurt on each bowl.
Offer lime wedges at the table.