Food in bowls is food for your soul. There’s something about how its curves fit so perfect and nestle right up in your hands. So, so sexy.
And who doesn’t like sexy? And healthy? Oh yes I just did! Healthy is sexy and sexy is healthy. And this Mexican inspired veggie soul bowl is both. But we gotta delve more than just skin deep. Yeah, it looks beautiful, but it’s also deep and complex. Sweet cinnamon roasted sweet potatoes with spicy black beans, creamy avocado and tangy avocado. Not to mention the vitamins, proteins, complex carbs and healthy fats. So what are ya waitin’ for? Get on it!
Veggie soul bowl: Mexico
1 large red pepper, cut into strips
1 large sweet potato, chopped
1 tsp. cinnamon
S & P
1 c. cooked or canned black beans
1 tsp. chipotle pepper
1 tsp. chili powder
1 c. quinoa
1 bunch kale, stems removed & chopped
1 tbsp. olive oil
1-2 peeled garlic cloves
1 tsp. crushed red pepper
1 ripe plantain, sliced*
1 avocado, sliced
4 tbsp. roasted salsa verde (see below for easy homemade recipe)
cilantro for garnish
Optional: pumpkin seeds
Pre-heat oven to 375˚F. Lay red pepper strips and sweet potato chunks on a baking sheet and sprinkle with cinnamon, S & P. Roast in the oven for 25 minutes, turning once or twice.
Pour 1 c. quinoa and 2 c. water in a small saucepan and bring to a boil. Reduce heat to medium and cook uncovered for 15-20 minutes, stirring occasionally, until quinoa is fluffy and there is no liquid remaining. Meanwhile, mix cooked black beans with chipotle pepper and chili powder in a bowl and set aside.
In a skillet, heat olive oil and garlic over medium heat. Add kale with crushed red pepper and cook for 5-7 minutes covered. Remove lid and continue to cook, stirring occasionally until heated through. Split kale evenly into bottom of 4 serving bowls to act as base of your bowl.
Return pan to burner and re-coat with a bit of oil if necessary. Add plantains to skillet and cook to soften for approximately 3 minutes each side. Remove pan from burner.
Assemble the bowls with all of the cooked ingredients. Drizzle with salsa verde and garnish with cilantro and pumpkin seeds.
*To open a plantain, make a slit down the middle of the peel without slicing through the plantain itself, remove the peel and slice.
I make the salsa verde ahead of time and store it in the fridge. See the recipe below:
Roasted tomatillo salsa
6-8 tomatillos, husks removed
1 serrano pepper
2 cloves garlic, peeled
1 tbsp. olive oil
1/4 c. cilantro
1 tsp. sea salt
Turn broiler on high and place tomatillos, pepper and garlic in a oven safe dish or skillet and broil until soft, about 10 minutes. Transfer contents from skillet to a blender or food processor with remaining ingredients and blend until smooth.