PS Mexican Rice Bowl

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 6-8 Servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

INGREDIENTS

• 1 c brown rice

The Dressing

• 1 ½ lg avocados

• ¾ c almond milk

• 1 t apple cider vinegar

• 4 oz green chiles

• 2 T lime juice

• 1 t minced garlic

• ½ t salt

• 1/8 t ground cumin

• 1 T cilantro, chopped

The Veggies

• 2 sweet potatoes, diced

• 1 green bell pepper, roughly chopped

• 1 red bell pepper, roughly chopped

• 1 medium red onion

• ¼ t salt

• ¼ t pepper

• 1 -2 T balsamic vinegar

The Beans

• 1 can black beans (15 oz), low sodium

• 2 T salsa

• 14 t chili powder

• ¼ t ground cumin

Extra Toppers

• Fresh corn cut from the cob

• Fresh tomatoes, diced

• Fresh Cilantro, chopped

DIRECTIONS

1. Prepare rice according to pkg directions.

2. Preheat oven to 425 degrees.

The Dressing

1. Add all dressing ingredients to your blender and mix until creamy.

2. Add 1 T of water at a time to reach your desired consistency.

The Veggies

1. Chop 2 sweet potatoes and place them on a parchment-lined baking sheet.

2. Chop peppers and onions. Add to the sweet potatoes on the baking sheet.

3. Season with salt and pepper and drizzle with balsamic vinegar.

4. Roast 20 min.

The Bowl Assembly

1. Place rice in a large bowl and top with veggies, beans, and dressing.

2. Add “Extra Toppers” to the bowl as garnishes.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.