On Monday nights we try to make dinner meatless just to switch things up a bit. One of my favorite ways to incorporate more veggies is either sautéing or roasting them, then toss with lots of flavorful seasoning and serve in a bowl with rice + beans. Super simple!
Mexican Sweet Potato, Rice + Bean Bowl
Ingredients
- 1 bag diced sweet potatoes
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 15oz can pinto beans
- 1/2 c salsa
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- salt + pepper
- 1 handful cilantro, chopped
- 1 bag frozen microwaveable brown rice
Instructions
- in the bag, microwave the diced sweet potato for 3.5min
- in a large pan, heat a drizzle of olive oil over medium high heat then stir in the sweet potato + red onion, let cook for 8min or until softened
- meanwhile, heat up the pinto beans and brown rice
- once the veggies are softened, stir in the seasonings
- serve with cilantro, cheese + avocado