~ Ingredients ~
1 cup brown rice
2 large sweet potatoes - 4 cups
2
Capsicums - Green, Red or Yellow
Capsicums - 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
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
Refried Beans
2 cans organic black beans drained and rinsed
1 clove crushed garlic - Russian
½ tablespoon cumin powder
½ tablespoon
Coriander
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5 powder
1 cup vegetable broth (see above recipe or use store bought)
Olive oil
Optional: chopped
Coriander
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5 or fresh chopped
Chillies
ChilliesMixed 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
Chipotle Dressing
1/2 cup full fat regular mayonnaise (use vegan mayonnaise to make vegan)
3 tablespoons juice from freshly squeezed
Limes
LimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently have 17.5kg of Tahitian limes and 2kg kaffir limes. Specify in notes which ones you prefer in what amounts.STOCK
12.75, 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
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5
Toppings
Chopped
Coriander
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5, shredded
Lettuce - Bagged Mixed Leaves
Lettuce - Bagged Mixed LeavesMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Bagged for your convenience and prolonged freshness.STOCK
12 or
Mesclun Mix
Mesclun MixMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Bagged for your convenience and prolonged freshness. Typical mix includes baby leaves of mizuna, Tatsoi
TatsoiGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bagged for your convenience for prolonged freshness.STOCK
5, lettuces, beetroot, rocket, choy sum, spinach and endive.STOCK
20, fresh
Limes
LimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked. Currently have 17.5kg of Tahitian limes and 2kg kaffir limes. Specify in notes which ones you prefer in what amounts.STOCK
12.75 (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
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5 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
CorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
5 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.