This bowl has quickly become one of our favourites. It combines Southwestern tastes with textures that are at the top of the list for us. It's very refreshing and really simple to make. It is the epitome of a wide variety of organic, High Nutrient Dense, whole, plant-based foods. It is so nutritious on top of the irresistible taste.
Sweet Potato Bowl (Serves 2-3)
- 2 sweet potatoes, steamed or baked
- 1 small can black beans (you can warm them if you like)
- 2 scallions, sliced
- ½ red pepper, diced
- 2 cups raw spinach or arugula
- 1 cup fresh or frozen (thawed) mango
- 1 avocado, diced
- juice of 1 lime
- 1 tablespoon Braggs or Tamari (for less salt try coconut aminos)
- ½ cup salsa
- black pepper to taste
For two servings, start with 2 bowls. Put one sweet potato in each bowl, smash or cut it up and cover with ½ the beans.
Top with the scallions, red pepper, spinach or arugula, mango, avocado, lime juice, Bragg's or tamari or coconut aminos, salsa and pepper.
Serve and enjoy.
Sweet Potato Bowl - Quick & Easy version (Serves 2-3)
1 cup cooked grain
¼ cup raisins
1 small can black beans
2 scallions or ¼ cup red or yellow onion, sliced
½ red pepper, diced or ½ cup diced tomato
2 cups raw spinach or arugula
1 cup fresh or frozen (thawed) mango
1 avocado, diced
juice of 1 lime
1 tablespoon Braggs or Tamari (for less salt use coconut aminos)
½ cup salsa
black pepper to taste
Optional: 1 jalapeño, small dice
Add the rice, raisins and beans to a small pan and heat, if you’d like it heated, while you prep the veggies.
Once the veggies are prepped and the rice and beans warm, add the rice and bean mixture to the bowls and top with the scallions, red pepper, jalapeño (if using it), spinach or arugula, mango, avocado, lime juice, Braggs or tamari or coconut aminos, salsa and pepper.
Serve and enjoy.