Morning! Hope you had a fabulous weekend and that your week will be even better! I’ve got a busy week of work and school ahead but I am going to keep chugging along because spring break is in sight! Only two more weeks!
On the food front I’ve been enjoying making big vegan bowls a lately (essentially making a meal of all the veggies, grains, beans and fruit I can cram into a bowl), and today’s recipe is one of my favorite combinations yet!
It was a Bowl O’ Goodness filled to the brim with arugula, sweet potatoes, brown rice, red kidney beans, edamame, bell pepper, and corn. And topped with fresh cilantro and BBQ sauce and stone ground mustard. So. Good. Please make this hearty, delicious and nutritious meal sometime this week. I promise it is worth it!
Bowl O’ Goodness
3 small sweet potatoes
1/2 cup brown rice, uncooked
Dash of cayenne pepper
Generous sprinkle of ginger citrus seasoning
1 can of red kidney beans
1 cup frozen veggie mix, thawed (edamame, bell peppers and corn)
Stone ground mustard
To make this dish, start by baking the sweet potatoes for 40 minutes at 400 degrees.
While sweet potatoes are baking, cook rice according to package directions. Stir in cayenne pepper and ginger citrus seasonings while the rice is simmering to enhance the flavor!
When the sweet potatoes and rice are cooked you are ready to create your Bowl O’ Goodness! Layer a big bowl with arugula, rice, beans, veggie medley, and chopped sweet potato.
Top with fresh cilantro and some tasty condiments like BBQ sauce and mustard. Enjoy!
March is in the air,