green rice burrito bowls

Jan 28

Jan 28 green rice burrito bowls

Vegetarian January isn't exactly going as planned. I managed the first two weeks easily, but I was exhausted and always hungry. So, I've been eating meat every other day and it seems to be helping.

However, I've been really surprised at how easy it was to alter my diet to eat more plant-based...and how easy the Man Friend adapted some of these recipes. This green rice burrito bowl has been the biggest success of this little venture so far. It's easy to add whatever you want (like shredded chicken), and it's absolutely delicious.

This is great for brunch, too!

prep time: 20 minutes | cook time: 45-60 minutes

experience level: easy peasy | specialty: vegetarian

roasted sweet potatoes

3 large sweet potatoes, peeled and chopped into bite-sized pieces
2 tbsp olive oil
1 tbsp Southwest seasoning (or make your own to taste with black pepper, cumin, cayenne, chipotle)
1 tsp smoked paprika
1 tsp kosher salt

Preheat oven to 425° Fahrenheit / 218° Celsius. In a large bowl, drizzle olive oil over the chopped potatoes, then sprinkle the coated potatoes with the seasonings. Bake on a foil-lined (misted with non-stick spray) for 30-40 minutes, until the potatoes are cooked through and begin to crisp up.

green rice

1 1/4 cups reduced sodium chicken broth
1 1/4 cups reduced fat milk
1 1/4 cup spinach, washed and packed
1/3 cup cilantro (leaves only), washed and packed
1 tsp kosher salt
2 tbsp olive oil
2 tbsp unsalted butter
1/3 cup yellow onion, finely chopped
1 jalapeno, deveined/deseeded and finely chopped
3 cloves garlic, minced
1 1/2 white rice, uncooked
1 lime

While the potatoes are baking, make the rice.

Using an immersion or regular blender, purée the chicken broth, milk, spinach, cilantro, and salt. Set aside.

Melt the butter and olive oil in a large skillet over medium heat. Stir in the rice and cook until it just starts to brown. At the point, add the onion and jalapeño. Sauté just until the onion is translucent and softened. Add the garlic and cook until fragrant (about 30 seconds).

Once the rice and veggies are cooked through, pour in the green liquid, stirring well to mix. Bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, stirring once. Continue cooking for another 5-10 minutes, or until all the liquid is absorbed. Remove from heat and allow to sit, covered, for 10 minutes. When you're ready to serve, half the lime and squeeze the juice over the top. Stir carefully to mix.