Burrito Bowl with Peach Salsa

Ingredients

3 cups cooked brown rice (1 cup uncooked)

1 can black beans, rinsed and drained

1-2 sweet potatoes, depending on size

1 large red onion

2 medium zucchini, halved lengthwise and sliced

2 bell peppers

1 cup corn

avocado slices

Plain Greek yogurt (or cashewgurt/sour cream)

Spice Mix

1 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp oregano

optional: dash chipotle chili powder

Simple Peach Salsa

2 medium peaches, diced

2 tomatoes, diced (a large handful of cherry tomatoes works too)

juice of one lime (1-2 tbsp)

2 green onions, sliced

about 1/4 cup fresh cilantro, chopped

salt and pepper to taste

Directions

Begin cooking rice according to package directions and preheat oven to 425 degrees Fahrenheit.

Prepare spice mix: Mix all components together

Roast sweet potatoes: Peel and dice sweet potato in about 1 cm cubes. Toss in olive oil and a dash of the spice mix. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway.

Prepare fajita vegetables: Heat a skillet over medium high heat with a large drizzle of olive oil. Saute onion, zucchini, bell peppers, and corn until tender (about 5-7 minutes) adding some of the spice mix toward the end.

Assemble: Combine rice, black beans, roasted sweet potatoes, and fajita veggies in a bowl (or tortilla). Add salt and pepper to taste. Top with peach salsa, avocado, and a dollop of Greek yogurt. Enjoy!

Print Options:

Burrito Bowl with Peach Salsa