SPICY SWEET POTATO AND GREEN RICE BURRITO BOWL
This dinner bowl with sweet potatoes, black beans and "green" rice was even more satisfying and delicious than expected. Browning rice before cooking and roasting seeds brings out a depth of rich flavor that is worth the extra effort. Don't be intimidated by the lengthy directions, they are just very detailed. You can find the original recipe at Cookie + Kate. I only modified it to remove the oil.
If you are not familiar with shallots, watch this 3 minute video: What Is A Shallot And How To Choose The Best Shallot And Cut It
Do you like cilantro or do you think it tastes like soap? This video by Dr. Michael Greger explains why there is such a difference of opinion and he also describes the health benefits of cilantro: The Cilantro Gene
SPICY SWEET POTATO AND GREEN RICE BURRITO BOWL
Ingredients
Green rice:
1 1/2 cups long grain brown rice
3 cups vegetable broth (Mine was reduced sodium)
1 1/2 cup baby spinach, lightly packed, stems removed
1/2 cup cilantro (mostly leaves, stems are ok), lightly packed
1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
1 medium shallot, peeled and roughly chopped
1 garlic clove, peeled, roughly chopped
1/4 teaspoon salt or to taste (I didn’t add any)
Sweet potatoes:
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks (I left the skin on)
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
Seasoned black beans:
2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their liquid
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon sherry vinegar or lime juice (I used lime juice plus some lime zest)
Sea salt and freshly ground black pepper, to taste
Additional garnishes:
1/4 cup pepitas (I roasted them and they were awesome with this dish)
1 avocado, pitted and sliced
Chopped cilantro
Jarred mild salsa verde
Instructions
Preheat oven to 425 degrees Fahrenheit.
Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
Place the spinach, cilantro, jalapeño or serrano, shallot, garlic, salt and ½ cup of the vegetable broth in a high speed blender. Blend until smooth.
Heat a heavy-bottomed pot over medium heat. Add the rice and spread it in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly. When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns. When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes. Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
While the rice cooks, toss the sweet potatoes with smoked paprika and salt until the sweet potatoes are evenly coated. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Once the sweet potatoes are done cooking, place the pepitas on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary.
Remove beans from heat, stir in the vinegar or lime juice and season to taste with salt and pepper.
Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro. Serve with salsa verde on the side.
