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
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
- Preheat the oven to 375˚F and line two baking pans with parchment paper.
- 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.
- 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
- 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).
- 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
- 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
