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Burrito Bowl

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Ingredients
  

  • 1 small white onion, diced*
  • 1 c. green pepper, diced*
  • 1 c. red pepper, diced*
  • 1 c. yellow pepper diced*
  • 1 c. canned black beans, drained
  • 1 c. canned garbanzo beans, drained
  • 1 cooked sweet potato, diced**
  • 2 T. taco seasoning to taste
  • 2 c. Basmati rice cooked to package instructions
  • 2 c. mixed greens (arugula, spinach, other greens)
  • 2 Roma tomatoes, diced
  • 1 avocado, peeled and diced
  • 1/2 c. shredded cheddar cheese (Vegan or regular)
  • extra virgin olive oil

Instructions
 

The Sauté

  • Drizzle olive oil in a skillet on the stovetop over low heat
  • Add in onions and peppers and sauté. When cooked, remove from heat.

Assembly

  • Add in beans, sauté, sweet potatoes, and taco spice to taste and mix in a large bowl

To Plate

  • In a dinner bowl, add in rice, lettuce mix, tomatoes, avocado, and sauté
  • Sprinkle cheese over top of the dish.

Notes

*You can make the sauté for this dish with fresh or frozen veggies.
**Microwave a sweet potato for 5-7 minutes depending on the size, then peel and dice it, or, if you prefer, roast or boil it.
This dish goes great with chicken or beef (cook meat in the sauté).
You may want to serve this dish with tortillas or blue corn chips.
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