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5 from 2 votes
mexican-rice-bowl
Mexican Rice Bowl
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Sweet Potatoes, Black Beans, Corn, and Roasted Veggies make up this amazingly delicious Mexican Rice Bowl, with a dreamy Green Chile Avocado Dressing
Course: Main
Cuisine: Mexican
Servings: 6 -8 Servings
Author: Chuck Underwood
Ingredients
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
  1. Begin preparing your rice.
  2. Preheat oven to 425 degrees F
Dressing
  1. Add all Dressing ingredients to blender and mix until creamy
  2. Add 1 Tbs water at a time to reach desired consistency
Veggies
  1. Chop 2 sweet potatoes and add to parchment lined cookie sheet
  2. Chop Peppers and Onion and add to cookie sheet
  3. Season with salt and pepper and drizzle with Balsamic Vinegar
  4. Roast for 20 minutes
Beans
  1. Simmer Black Beans in a small sauce pan with Chili Powder, Cumin, and Salsa
The Bowl
  1. Add rice to large bowl and top with veggies, beans, and corn
  2. Add dressing to coat and garnish with cilantro and fresh tomatoes