Mexican Veggie "Super Bowls" with Chili Lime Vinaigrette
Recipe type: main dish
Cuisine: Mexican, vegan
  • 2 cups short grain brown rice (or jasmine rice, or your favorite variety)
  • 1 small bunch cilantro, finely chopped
  • 4 green onions, thinly sliced
  • 2 cans beans (pinto, black, or a mix), rinsed
  • 2 limes, juiced
  • 2 medium yams or sweet potatoes, peeled and diced ½ inch
  • 4 tablespoons olive oil, divided
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp coriander
  • 1 clove garlic, minced or pressed
  • kosher salt to taste
  • 6 small sweet peppers, mixed colors, or 1 bell pepper, cut into 1" long thin slices
  • baby spinach or salad greens (optional)
  • 1-2  Avocados diced
  • chili-lime vinaigrette (see below)
  1. Prepare the rice in a rice cooker or on the stove according to the package directions (I usually add an extra ¼ to ½ cup water when using a rice cooker).  When the rice is finished cooking, stir in half of the cilantro, the green onions, beans, lime juice to taste, and season with salt.  Stir to combine.  Close the rice cooker or put a lid on the pot and allow the residual heat to warm the beans.
  2. In the meantime, on a large sheet pan, toss the sweet potatoes with two tablespoons of the olive oil and the chili powder, cumin, coriander, garlic and a couple big pinches salt.  Bake in the oven until soft, about 25 minutes.  Toss and flip them.  Bake for another 5-10 minutes until they are slightly darkened in places.
  3. Heat two tablespoons of the olive oil in a medium frying pan over medium high heat.  When hot, sauté the peppers to your preferred texture--2 minutes for crisp-tender, 3-4 minutes for fully cooked and soft.  Season with salt to taste.
  4. Make the vinaigrette (recipe below).
  5. Layer the rice and beans in a bowl, followed by the roasted sweet potatoes, peppers, greens (if using), and avocado.  Drizzle with the chili-lime vinaigrette and garnish with the remaining cilantro.
Recipe by Spoon With Me at