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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Burrito Bowls Recipe

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This recipe for Vegetable Burrito Bowls is from Karlene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large sweet potato peeled and chopped
2 tablespoons oil
1 teaspoon smoked paprika
1/2 teaspoon each ground cumin and ground coriander
salt to taste
for the peppers and onions
1 green red and yellow bell pepper, chopped
1 red onion chopped
1 garlic clove crushed
2 tablespoons oil
1 teaspoon dried oregano
salt to taste
for the burrito bowls
steamed jasmine rice
diced avocado dressed in lemon juice and salt
sour cream
fresh chopped chillies
coriander cilantro
Directions:
Directions:
Pre-heat the oven to 200°c.
In a bowl, combine all the ingredients for the sweet potato and mix well. Transfer to a large baking sheet.
In the same bowl, combine the peppers, onions and flavourings and mix well. Transfer to the same baking sheet. (Keep the peppers and onions to one side, sweet potato to the other.)
Place the vegetables in the oven and allow to roast for 30-45 minutes until they are cooked through, soft and caramelised.
To make the burrito bowls, place rice in the bottom of a serving bowl then top with the vegetables, avocado and sour cream.
Finish with chillies (optional) and coriander then serve.

 

 

 

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