Ingredients
For the Rice
- 2 Cups Whole Grain Brown Rice
- 2 Tablespoons Olive Oil
- 1 1/2 Cups Water
- 2 Cups Vegetable Broth
- 1 Cup Baby Spinach
- ½ Cup Cilantro
- 2 Tablespoons Minced Garlic
- Salt and Pepper to Taste
For the Sweet Potatoes
- 2 Sweet Potatoes, Peeled & Roughly Cubed
- 2 Tablespoons Olive Oil
- 1 Teaspoon Smoked Paprika
- ¼ Teaspoon Salt
For the Garnish
- 2 Radishes, Thinly Sliced with a Mandoline
- 2 Avocados, Roughly Cubed
- ¼ Cup Feta
- 1 Small Jalapeno, Sliced with a Mandoline
- 1 Can Black Beans
Instructions
- Place the rice in a saucepan with 1 ½ cups water and 1 ½ cups vegetable broth. Bring to a boil, cover and turn the heat down to low and allow the rice to simmer. Allow to cook for 40 minutes, stirring occasionally, or until the liquid has completely disappeared.
- While the rice is cooking, preheat the oven to 425 degrees.
- Toss the cubed sweet potatoes in olive oil, paprika and salt.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30 to 40 minutes.
- Place 2 tablespoons olive oil, ½ cup vegetable broth, baby spinach, cilantro and minced garlic in a blender with salt and pepper to taste. Pulse until combined.
- Place a splash of olive oil in a sauté pan and add the black beans. Cook on low heat for 5-7 minutes.
- Once the rice is cooked, place it in a bowl and toss with the spinach puree. Add the cooked black beans and toss again.
- Place the rice in 2-4 bowls and top with sweet potatoes, avocado chunks, radishes, feta and jalapenos (optional).
- Serve to your family for lunch or dinner!
Notes
Author: Glitter and Bubbles
Adapted: Cookie & Kate
Adapt Link: https://cookieandkate.com/2015/vegan-sweet-potato-green-rice-burrito-bowls/
Glitter&Bubbles | www.glitterandbubbles.com