Ingredients
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1 cup cooked brown rice or quinoa brown rice1 cup cooked brown rice or quinoa
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1 cup cooked black beans (drained and rinsed if canned) black beans1 cup cooked black beans (drained and rinsed if canned)
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1 cup diced sweet potato sweet potato1 cup diced sweet potato
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1 cup chopped red bell pepper red bell pepper1 cup chopped red bell pepper
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1 cup chopped zucchini zucchini1 cup chopped zucchini
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1/2 cup fresh corn kernels (or thawed frozen) corn1/2 cup fresh corn kernels (or thawed frozen)
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1/2 cup purple cabbage, shredded purple cabbage1/2 cup purple cabbage, shredded
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1 avocado, sliced avocado1 avocado, sliced
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1/4 cup pepitas (pumpkin seeds) pepitas1/4 cup pepitas (pumpkin seeds)
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Fresh cilantro, for garnish cilantroFresh cilantro, for garnish
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1 lime, cut into wedges lime1 lime, cut into wedges
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Olive oil spray or 1 tbsp olive oil olive oilOlive oil spray or 1 tbsp olive oil
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
Directions
Roast your favorite Mexican-inspired vegetables, prepare a quick, cocoa-rich enchilada sauce, and layer everything in a bowl for a nutritious, flavor-packed lunch. You can swap out the vegetables for any seasonal produce, and the sauce keeps well for up to 5 days refrigerated. For nut-free, use tahini instead of almond butter in the sauce.
Steps
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1
Done
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Preheat oven to 425°F (220°C). |
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2
Done
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Toss sweet potato, red bell pepper, zucchini, and corn with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and tender. |
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3
Done
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While veggies roast, prepare the mole-style enchilada sauce. Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté garlic and onion until fragrant and translucent. |
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4
Done
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Add tomato puree, cocoa powder, almond butter/tahini, chipotle, cinnamon, smoked paprika, cumin, maple syrup, and vegetable broth. Stir well. Simmer for 10 minutes until thickened. Season with salt and pepper to taste. |
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5
Done
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Warm black beans in a small saucepan or microwave. |
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6
Done
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To assemble, add a bed of brown rice or quinoa to each bowl. Top with roasted veggies, black beans, purple cabbage, and avocado slices. |
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7
Done
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Generously drizzle with the mole-style enchilada sauce. |
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8
Done
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Sprinkle with pepitas and fresh cilantro. Serve with lime wedges. |
