Burrito Bowl'
Ingredients
- 1 c. brown rice⠀
- 1 head cauliflower⠀
- 2 medium sized sweet potatoes⠀
- 2 t. olive oil⠀
- 1 t. chili powder⠀
- 1 t. sweet paprika⠀
- 1 t. cumin⠀
- 5-6 radishes⠀
- 1 jalapeno, thinly sliced⠀
- 1 lime⠀
- 1/2 c. toasted pumpkin seeds⠀
- 1 c. fresh parsley, packed⠀
- 1 c. fresh cilantro, packed⠀
- 3 scallions, roughly chopped (white and green parts)⠀
- 1 garlic clove ⠀
- 2 t. fresh lemon juice ⠀
- 2 t. red wine vinegar⠀
- 1/2 t. salt⠀
- 1/2 t. crushed red pepper⠀
- 2 t. water⠀
- 2 T. olive oil
Preparation
Preheat oven to 400 degrees
Peel and chop 2 medium-sized sweet potatoes and one head of cauliflower
Toss the sweet potato and cauliflower in 2 T
Of olive oil
On two separate baking sheets, spread out the sweet potatoes and cauliflower and sprinkle with sweet paprika, cumin and chili powder
Roast until the potatoes and soft and the cauliflower is golden brown •Cook 1 c
Of brown rice
Rinse and heat 1, 14 oz
Can of black beans
While vegetables, rice and beans are cooking, thinly slice 2 radishes, 1 jalapeño and cut the lime
On a small baking sheet, lightly toast 1/2 c. of pepitas
To make the chimichurri, combine parsley, cilantro, scallions, lemon juice, red wine vinegar, garlic clove, salt, crushed red pepper, olive oil and water (this is a lower-in-oil version)
Build your bowl by layering the rice on the bottom and adding the black beans, roasted sweet potato, cauliflower, jalapeños, radishes, chimichurri, lime and pepitas