Roasted Beet, Sweet Potato, Corn and Bean Bowl
Roasted Beet, Sweet Potato, Corn and Bean Bowl
Servings: 4 people
Calories: 1256kcal
A hearty bowl of colorful veggies and grains
Print Recipe
Ingredients
- 4 medium beets peeled and diced
- 4 medium sweet potatoes peeled and diced
- 2 tbsp olive oil
- 2 cups rice cooked
- 2 avocados diced
- 1 can chickpeas drained and rinsed
- 1 can corn drained
- ½ bunch green onions
- Fresh parsley or cilantro for garnish
- ½ cup sesame oil
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 garlic cloves minced or 1 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F. Toss the sweet potatoes and beets in olive oil and a pinch of salt. Spread them out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized. Stir halfway through the cooking time for even roasting.
- Cook your rice. See note below for cooking instructions and variations.*
- Meanwhile, heat a small pan over medium heat with a drizzle of olive oil. Add the chickpeas and corn and sauté for about 5-7 minutes, stirring occasionally, until they are slightly crispy and golden. Season with salt and set aside. Or see the notes below to cook your own chickpeas** and corn.***
- In a small bowl, whisk together the sesame oil, lemon juice, olive oil, and minced garlic or garlic powder. Season with salt and pepper to taste. Adjust the seasoning as needed.
- Prepare the rest of the toppings. Chop parsley or cilantro. Chop green onions. Dice avocados; toss in lime juice (optional).
- To serve, start with a base of cooked rice. Add all the vegetables. Drizzle with dressing. Sprinkle with parsley or cilantro. And enjoy!
Notes
*To cook your rice, add 1 cup of rice and 2 cups of water together. Season with a little salt or your choice of bouillon (about 1 tsp bouillon per cup of water.) Bring to a boil and simmer for 10-15 minutes if using white rice and 45-50 minutes if using brown.
This meal could also be served over quinoa. I often mix rice with quinoa, lentils, or millet for more variety. Cook the same way with a 2:1 ratio of water to grain if adding other grains in. If using brown rice, you can cook it in a pressure cooker for 15 minutes instead of 50 minutes on a stovetop.
** To cook your own chickpeas. In a pressure cooker, add 1.5 cups of garbanzo beans and 5-6 cups of water. Season with salt or your choice of bouillon (about 1 tsp bouillon per cup of water.) Set pressure cooker setting to 45 minutes. When they are finished cooking, drain them off and use them warm in your bowl dish.
***Using corn on the cob, you can steam or boil 2-3 ears for 5-10 minutes until kernels are soft. Then carefully cut the corn off the cob.
Nutrition
Calories: 1256kcal | Carbohydrates: 159g | Protein: 17g | Fat: 65g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 36g | Sodium: 202mg | Potassium: 1876mg | Fiber: 20g | Sugar: 21g | Vitamin A: 32537IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 4mg
From our Sage and Plow family to yours.
