~ Ingredients ~
1 cup brown rice
2 large sweet potatoes - 4 cups
2 Capsicums - Green, Red or YellowCapsicums - Green, Red or YellowHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Delicious in salad or on pizza.STOCK
1/4 cup olive oil
1/2 teaspoon smoked paprika
1 teaspoon chipotle in adobo sauce (La Costena brand if possible)
Salt and pepper 1/2 teaspoon each
2 cans organic black beans drained and rinsed
1 clove crushed garlic - Russian
½ tablespoon cumin powder
½ tablespoon coriander powder
1 cup vegetable broth (see above recipe or use store bought)
Optional: chopped coriander or fresh chopped ChilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
1/2 cup full fat regular mayonnaise (use vegan mayonnaise to make vegan)
3 tablespoons juice from freshly squeezed LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
, 1/4 teaspoon lime zest
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon hot sauce (eg. Tabasco)
1 tsp of chipotle in adobo sauce
Pinch of salt and ground black pepper
1 tsp chopped fresh coriander
Chopped coriander, shredded lettuce - bagged mixed leaves or mesclun mix, fresh LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
(slices), diced avocados, chopped fresh tomatoes - heirloom mix.
~ Directions ~
Preheat the oven to 200 degrees Celsius.
Start by cooking the brown rice according to directions. Allow to cool slightly before assembling the final bowls.
Chop the sweet potatoes into bite-sized chunks. Slice the capsicum and set aside.
Toss the potatoes with 3 tablespoons olive oil, smoked paprika and chipotle in adobo sauce.
Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced capsicums and toss around to coat.
Return to the oven and cook for another 15-20 minutes or until the capsicums are crisp tender and the potatoes are tender.
While the potatoes and capsicums are cooking prepare the refried beans. In a flat heavy saucepan fry the beans over a medium heat for a minute or two. Add the garlic, coriander powder, cumin powder and chili powder. Continue frying for 5 minutes. Add the vegetable broth and simmer until some of the broth has evaporated. Mash the beans in the pan (keeping on the heat) with a potato masher. It’s important to leave enough moisture to mash the beans in the pan. If you don’t the beans will be dry. The beans should be mashed to the point where they are somewhat smooth yet chunky. Stir in the fresh chili and coriander if using.
While everything is cooking, in a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
Make the bowls: fill a bowl with cooked rice, top with veggies and beans, and add toppings and dressing.