Veggie burrito bowl with cilantro lime yogurt sauce

Sometimes, I don’t feel like cooking. Since I also don’t feel like overspending on eating out, I cook anyway! On those nights, I like to make a veggie bowl. In my opinion, the main (and interchangeable!) components are 1) grain, 2) veggies, and 3) sauce. You can change up these three things to fit any sort of cuisine. Here I did a “burrito” bowl with more southwestern flavors, but you could do an Indian flavored bowl with cauliflower and curry powder or really anything you’d like! My favorite grains to use are brown rice or quinoa, but you could used pearled barley, millet, or any other grains that are hip right now.

The thing that brings it all together is the sauce. I’ve recently gotten really into “green sauces”. They are so flavorful, so beautiful, so green – it takes any dish to the next level!

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Veggie burrito bowl with cilantro lime yogurt sauce

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes 

For the bowl:

1 large sweet potato, peeled and cut into cubes
1 tsp cumin
1 tsp chili powder
salt and pepper
1 purple onion, diced
2 cloves garlic, minced
2 ears of corn, cut off the cob
1 red pepper, diced
1 15 oz. can black beans, drained and rinsed

For the cilantro lime yogurt sauce:

1/2 cup yogurt
1 bunch cilantro
Juice of 1 lime
1 tsp cumin
1/2 tsp crushed red pepper
Salt and pepper
1 tbsp apple cider vinegar (optional)

Cooked brown rice, white rice, or quinoa

Toppings: avocados, halved cherry tomatoes

Preheat the oven to 375 degrees F.

Toss the cubed sweet potatoes with some olive oil, salt, pepper, the cumin and chili powder. Place on a baking sheet and bake for 20 minutes or until fork tender.

Heat some olive oil in a skillet and cook the onion until browned, about 6 minutes. Add the garlic and cook for another minute. Add the corn, red pepper and black beans and cook for another few minutes. Season with salt and pepper.

To make the yogurt sauce, place all of the ingredients in a blender and blend until smooth. Taste and season accordingly. Add some water if the sauce is too thick.

To serve, top some brown rice (or other grain) with the veggie mix and sweet potatoes. Top with diced avocados and some halved cherry tomatoes and top with the sauce.

 

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