Mexican Rice Bowl

Ingredients

• 1 1/2 large Avocados
• 3/4 cup Almond Milk
• 1 tsp Apple Cider Vinegar
• 4 oz Green Chile
• 2 Tbs Lime Juice
• 1 tsp Minced Garlic
• 1/2 tsp Salt
• 1/8 tsp Ground Cumin
• 1 Tbs Chopped Cilantro
• 2 Sweet Potatoes ((diced))
• 1 Green Bell Pepper ((roughly chopped))
• 1 Red Bell Pepper ((roughly chopped))
• 1 Medium Red Onion ((roughly chopped))
• 1/4 tsp salt
• 1/4 tsp pepper
• 1-2 Tbs Balsamic Vinegar
• 1 can Black Beans - Low Sodium ((15oz can))
• 2 Tbs Salsa
• 1/4 tsp Chili Powder
• 1/4 tsp Ground Cumin
• Fresh Corn
• Fresh Tomatoes
• Fresh Cilantro

Instructions

1. 1

   Begin preparing your rice.

2. 2

   Preheat oven to 425 degrees F

3. 3

   --- Dressing ---

4. 4

   Add all Dressing ingredients to blender and mix until creamy

5. 5

   Add 1 Tbs water at a time to reach desired consistency

6. 6

   --- Veggies ---

7. 7

   Chop 2 sweet potatoes and add to parchment lined cookie sheet

8. 8

   Chop Peppers and Onion and add to cookie sheet

9. 9

   Season with salt and pepper and drizzle with Balsamic Vinegar

10. 10

    Roast for 20 minutes

11. 11

    --- Beans ---

12. 12

    Simmer Black Beans in a small sauce pan with Chili Powder, Cumin, and Salsa

13. 13

    --- The Bowl ---

14. 14

    Add rice to large bowl and top with veggies, beans, and corn

15. 15

    Add dressing to coat and garnish with cilantro and fresh tomatoes