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SOS Bowls

VegetarianGastro-PubStove-Top

Time: 1 hour 15 minutes

Yield: 4 servings

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About

When you're stressing out about what to make for dinner, SOS Bowls come to the rescue! These nutritious and nourishing bowls are loaded with nutty brown rice, tender sweet potatoes, vibrant red pepper, and hearty beans, and then topped with, well, whatever suits your fancy! SOS Bowls know that sometimes you have to be yourself and get creative to have the most satisfying dinner! No need for distress with this dish on the table!

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Ingredients

  • For the bowls:
  • 1 1/2 cups unsalted vegetable stock or water
  • 2/3 cup brown rice, uncooked
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons green onions, sliced
  • 3 cups sweet potatoes, peeled and cut into 3/4-inch pieces
  • 1 cup red sweet pepper, coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 (15-ounce) can pinto beans, rinsed and drained, can substitute 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/4 cup salsa
  • 1/4 cup sour cream
  • Optional toppings:
  • avocado, to taste, chopped
  • queso fresco, to taste, crumbled
  • pepitas, to taste, toasted
  • salsa, to taste
  • fresh cilantro, to taste, chopped
  • lime wedges, to taste

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line a 10x15-inch baking pan with foil.

Step 3 -In a medium saucepan over high heat, bring the stock to a boil.

Step 4 -Stir in the rice and bring the mixture to a boil again.

Step 5 -Reduce the heat to low and cover the saucepan.

Step 6 -Let the mixture simmer until the rice is tender and the broth is absorbed, about 45 minutes.

Step 7 -Transfer the saucepan from the heat.

Step 8 -Fluff the rice with a fork.

Step 9 -Stir 1/4 cup of the cilantro and the green onions into the rice.

Step 10 -Combine the sweet potatoes, the red sweet pepper, the olive oil, the chili powder, and the salt in the prepared baking pan, tossing to coat.

Step 11 -Roast the veggie mixture, stirring once halfway through, until the potatoes are light brown and tender, about 30 minutes.

Step 12 -In a bowl, stir the beans and 1/4 cup of the salsa together.

Step 13 -Divide the rice mixture evenly between serving bowls.

Step 14 -Top the rice with the sweet potato mixture and then the bean mixture.

Step 15 -Drizzle the bowls with the sour cream.

Step 16 -Top the bowls with the avocado, the queso fresco, the pepitas, the extra salsa, the extra cilantro, and the lime wedges.

Step 17 -Serve.

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