This is an easy, delicious, and healthy meal that is packed full of fiber, vegetables, and protien. We would compare this dish to a Chipotle Veggie bowl, but with the added comfort of getting to stay home! To make this meal even fresher, add some chopped avocado as a topping!
Brown rice (16-24oz) OR 24oz Cauliflower (2 bags of frozen cauliflower will work - blitz them in a food processor until they resemble rice)
1 Green bell pepper, julienned
1 Red bell pepper, julienned
1 Zucchini, chopped.
1 Onion peeled and coarsely chopped or cut into thin slices.
1 can of no salt added corn.
1 large, sweet potato, skinned and chopped.
1 can of black beans
1-2 limes squeeze for juice.
1 bag low fat Mexican blend cheese
1 tsp onion powder
1 tsp garlic powder
Rinse brown rice in fine mesh strainer until water runs clear. Place in stockpot with 5-6 cups of water. Bring water to a boil, reduce heat, and cover. Cook for about 45 mins or until rice is tender. Let sit for 10 minutes.
In a 9.5 frypan, add 2 tbs of coconut oil OR 1/2 cup water. Put on a medium heat. Add sweet potato, stir and let sit for around 5 minutes. Add in peppers, zucchini, and onion to the pan. Stir constantly until veggies are tender.
In small saucepan, cook black beans and corn for 5 minutes to soften.
Mix everything together in large serving bowl. Season and mix again. Squeeze 1-2 limes over bowl for flavor.
Garnish with basil and parmesan and enjoy!