Description
Sweet Potatoes, Black Beans, Corn, and Roasted Veggies make up this amazingly delicious Mexican Rice Bowl, with a dreamy Green Chile Avocado Dressing
Ingredients
Scale
The Dressing
- 1 1/2 large Avocados
- 3/4 cup Almond Milk
- 1 tsp Apple Cider Vinegar
- 4 oz Green Chile
- 2 Tbs Lime Juice
- 1 tsp Minced Garlic
- 1/2 tsp Salt
- 1/8 tsp Ground Cumin
- 1 Tbs Chopped Cilantro
The Veggies
- 2 Sweet Potatoes ((diced))
- 1 Green Bell Pepper ((roughly chopped))
- 1 Red Bell Pepper ((roughly chopped))
- 1 Medium Red Onion ((roughly chopped))
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 Tbs Balsamic Vinegar
The Beans
- 1 can Black Beans - Low Sodium ((15oz can))
- 2 Tbs Salsa
- 1/4 tsp Chili Powder
- 1/4 tsp Ground Cumin
Extra Toppers
- Fresh Corn
- Fresh Tomatoes
- Fresh Cilantro
Instructions
- Begin preparing your rice.
- Preheat oven to 425 degrees F
Dressing
- Add all Dressing ingredients to blender and mix until creamy
- Add 1 Tbs water at a time to reach desired consistency
Veggies
- Chop 2 sweet potatoes and add to parchment lined cookie sheet
- Chop Peppers and Onion and add to cookie sheet
- Season with salt and pepper and drizzle with Balsamic Vinegar
- Roast for 20 minutes
Beans
- Simmer Black Beans in a small sauce pan with Chili Powder, Cumin, and Salsa
The Bowl
- Add rice to large bowl and top with veggies, beans, and corn
- Add dressing to coat and garnish with cilantro and fresh tomatoes