• Southwestern Grain Bowls

with creamy cilantro-lime dressing

Gluten free, dairy free and vegan


Ingredients

Chipotle Roasted Sweet Potato & Corn

1 large sweet potato (~2–3 cups), peeled & cubed

1 Tbsp. olive oil

1 Tbsp. chili powder

½ tsp. salt

2 corn cobs, husks removed and kernels cut off (~1½ cups kernels) or substitute canned corn

1 medium onion, diced

2 Tbsp. olive oil

1 Tbsp. chili powder

½ tsp. salt

Cilantro Brown Rice

1 Tbsp. olive oil

1 small onion, diced

2 cups cooked brown rice

½ tsp. salt

1/3 cup fresh cilantro, roughly chopped

Creamy Cilantro-Lime Dressing

½ tsp. salt

2 Tbsp. almond milk (or milk of choice)

1 lime, zest + juice (~1 Tbsp. zest and 2 Tbsp. lime juice)

Pinch fresh ground black pepper

1/3 cup olive oil

1 Tbsp. chopped fresh cilantro

Preparation

Chipotle Roasted Sweet Potato & Corn

  1. Preheat the oven to 375˚F and line two baking pans with parchment paper.
  2. Combine sweet potato, olive oil, chili powder and salt in large mixing bowl. Stir to combine and spread in even layer on a parchment-lined baking tray. Bake at 375˚F for 35–40 min.
  3. In the same bowl, combine corn kernels, diced onion, olive oil, chili powder, and salt. Stir and spread in an even layer on a parchment-lined baking tray. Bake at 375˚F for 20 min.

Cilantro Brown Rice

  1. Add olive oil to a medium sauté pan and bring to medium heat. Add diced onion and cook for 2–3 min. (or until it becomes translucent and starts to brown).
  2. Stir in cooked brown rice and salt. Cook until heated through, 1–2 min. Remove from heat and stir in fresh cilantro. Set aside.

Creamy Cilantro-Lime Dressing

  1. Add salt, almond milk, lime juice, black pepper, and olive oil to a hand blender mixing cup or small bowl. Blend on high or whisk until creamy. Stir in lime zest and cilantro.

Complete the Bowls!
Cilantro Brown Rice + Chipotle Roasted Sweet Potato & Corn + 1 can Black Beans, rinsed & drained + 1 cup Cherry Tomatoes, cut in half + 1–2 Avocados, sliced + Drizzle Creamy Cilantro-Lime Dressing

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