Sunday, March 16, 2014

Spicy Vegan Burrito Bowl

3 cups of chopped spinach
1/3 cup cremini mushrooms, chopped
1 minced garlic clove
dash of salt, pepper
1/2 cup of steamed brown rice
juice of 1/2 of a lime
steamed sweet potatoes seasoned with chili and cumin
1/4 cup black beans
fresh cilantro

I sautéed three cups of chopped spinach with some chopped cremini mushrooms, seasoned with salt, pepper and garlic. I then added in a 1/2 cup of steamed brown rice, and juice of half a lime. Topped my rice with cumin and chili spiced sweet potatoes, some black beans, and fresh cilantro.

*To make sweet potatoes, dice your sweet potato and steam it or microwave it for 5 minutes. In a pan on medium high, with a tiny bit of coconut oil, saute until they get crisp, seasoning with whatever seasonings you desire. This time I added chili and cumin.

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