Roasted Beet, Sweet Potato, Corn and Bean Bowl

Course: Main Course

Cuisine: American

Keyword: avocado, Beets, Fresh Vegetables, grains, sweet potatoes, vegetables

Servings: people

Calories: 1256kcal

A hearty bowl of colorful veggies and grains

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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

From our Sage and Plow family to yours.