Cinco de Mayo Burrito Bowl
This works well with a variety of proteins and veggies, or leave the protein out and make it vegan. Use what you have on hand and get creative!
Roasted Sweet Potatoes
Preheat oven to 400 degrees. Chop sweet potato into bite sized pieces. Drizzle with olive oil. Season with salt & pepper. Roast 20-30 minutes until tender.
Steam corn in microwave or on stovetop. To steam corn in microwave, place in microwave-safe bowl. Add a few tablespoons of water. Cover and microwave 5-7 minutes. To char corn (optional), place on hot bbq or grill pan, rotating every few minutes. Slice kernels off corn cob.
Drizzle chicken with olive oil and season with fajita seasoning mix. Sear both sides evenly until chicken is cooked through. Remove to plate and cover with foil for 5 minutes to maintain juiciness. Chop into bite sized pieces.
Onions and Peppers
Slice into thin strips and saute in olive oil until desired softness.
To enjoy warm, cook black beans in liquid on low heat for 5 minutes until warm. To enjoy cool, drain and rinse black beans before topping bowl.
Brown Rice/Quinoa Blend
Use one-half brown rice and one-half quinoa. Cook according to package directions. In rice cooker for best results.
Layer 1 cup rice/quinoa blend in bowl. Top with sweet potatoes, corn, chicken, vegetables, beans, and avocado. Enjoy with your favorite salsa or hot sauce!
Original recipe by Luci Petlack