Wednesday, February 4, 2015

Sweet Potato Enchilada Bowl

This bowl combines some of my favorite things: roasted sweet potato, crunchy purple cabbage, cashew cream, and brown rice. Add to that the black beans, which add a great contrasting texture, you've got a well-balanced, colorful, nutrient-packed bowl.

Sweet Potato Enchilada Bowl:

GRAIN: brown rice
VEGETABLE: roasted sweet potato and thinly sliced purple cabbage
BEAN: black beans (1 can, drained and rinsed)
HEALTHY FAT: cashew cream

Steam brown rice:
Rinse and drain rice. Combine 2 cups water with 4 1/2 cups water and cook in rice cooker or on stovetop according to package directions.

Roast sweet potato:
Preheat oven to 400 and line baking sheet with parchment paper. Peel sweet potato and cut into 1/2-inch chunks. Combine sweet potato with 1/2 tablespoon olive oil and bake for 20 minutes. Flip and bake 10 more minutes. (You could also steam 1/2-inch chunks for 7 minutes).

Make cashew cream:
1/2 cup raw cashews + 1/2 cup vegetable broth + 1/8 tsp. salt; blend in high-speed blender until silky smooth. If you don't have a blender, sub cashew cream with guacamole or diced avocado.

Put bowl together:
Layer brown rice, enchilada sauce, sweet potatoes, purple cabbage, and cashew cream in a bowl.

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