If I’m being totally honest, I just made up the name for this recipe on the spot. But it’s basically a party of deliciousness in your mouth, so I’m fine with it. I was inspired to create this recipe from an amazing dish I am totally obsessed with at Pulp Lifestyle Kitchen. I kept dreaming about their Sano bowl after I first had it and knew I had to figure out how to make it for myself. This recipe is an amazing meal prep recipe to make at the beginning of the week since it makes so much food! The toppings are also super easy to switch up so the flavor never gets old! The recipe below is the quantity I use to make my initial big batch, then it will make several days of leftovers to get me through the week!
Fiesta Bowl
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Base:
- 4 or 5 large sweet potatoes, roasted (Roasted Sweet Potato Recipe)
- 1 bag mini sweet peppers, chopped
- 1 large yellow onion, chopped
- 1 tsp. Chili Powder
- 1/2 tsp. Garlic Salt
- 1/2 tsp. Cumin
- 1 tbsp. Olive Oil
- 2 cups dry brown rice
- 1 can black beans (I usually buy a couple cans/boxes of black beans to get me through the week since this will be the first thing to run out)
- Cherry tomatoes
- Avocado
- Cilantro
- Pico de Gallo
- Hot Sauce
Toppings:
Instructions:
Cook 2 cups of brown rice, following instructions on package. (takes about 40-45 minutes, start rice first)
Chop and roast sweet potatoes in oven, click here for instructions. (30-35 minutes)
While sweet potatoes start roasting, chop onions and peppers.
Toss chopped onions and peppers in a bowl with olive oil, chili powder, garlic salt, and cumin. Once mixture is evenly covered, put on baking sheet and in the oven with sweet potatoes. (Roast about 20-30 minutes @ 450 degrees)
While you wait for everything to finish cooking, prepare and chop any desired toppings
Wait till the very end to rinse and drain black beans. Throw the beans in a skillet, cook on medium till heated through. (3-5 minutes)
Now mix all this magic together, add desired toppings to create your own beautiful fiesta bowl! Enjoy!
Fiesta Bowl