These sweet potato bowls are a meatless dinner idea that are easy to make in one pot! Loaded with spices, they are full of texture and flavors for a hearty meal.
10ouncecan diced tomatoes with green chiles(I used rotel)
½teaspoonKosher salt
½teaspoonground cumin
¼teaspoonchili powder(use 1 tsp if you like more spice)
2cupsvegetable broth(or chicken broth)
Optional toppings: shredded cheese, sour cream, crema, tortilla strips, cilantro, green onions, tomatoes, guacamole or sliced avocados, jalapenos or hot sauce
Instructions
In a large pan, heat the olive oil over medium heat. Add the sweet potatoes and cook for a couple minutes. Stir and then add in the bell peppers, garlic and rice and cook an additional 2 minutes (stirring constantly).
Add in the black beans, corn, tomatoes with green chiles, salt, cumin and chili powder. Pour in the broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
When rice is done, S&P to taste. Top with your favorite toppings.
Notes
For variation, you could also add cooked chicken to this recipe. You can substitute brown rice, however only use 3/4 cup. You'll also need to cook an additional 10 minutes.We like to serve over lettuce in a salad bowl and eat with tortilla chips. You can also use this mix to top over nachos or place in a tortilla to make burritos. We love using the leftovers to make stuffed bell peppers as well.