Slow Cooker Smoky Black Beans (V, VF, GF, DF)

September 7, 2016

Crostini with Artichoke, Basil & Pistachio Pesto (GF, DF, V, Vegetarian)

September 7, 2016

Mexican Buddha Bowls with Green Rice (GF, DF, V, Vegetarian)

September 7, 2016

I know what you’re thinking…Another Mexican inspired dish <insert eye roll>?  What’s wrong with you lady? What’s wrong with Italian, Chinese, or Greek food?  Nothing is wrong. I’M FINE.  Really.  I just want to inspire you to make healthy dishes that are full of flavor, colors and healthy ingredients.  So let’s just forget that this bowl is Mexican and keep in mind it’s damn delicious.  You’ll thank me later, I swear!

This bowl creation happened yesterday, when an old friend of mine approached me and said that she wanted to cook with me.  Yay!!!!  I LOVE cooking with other people who are interested in healthy eating, who love real food and fresh ingredients. She had an idea to make a Mexican inspired Bibimbap which is basically a Korean dish full of crispy rice, veggies, and sometimes meat, all topped off with an egg to make it extra awesome! We started throwing some ideas around and I saw a recipe for a spicy buddha bowl with roasted chickpeas, sweet potatoes and rice.  It sounded like a party of flavors! So we decided to do a riff of that.  That morning, I remembered I saw a recipe for green rice somewhere (probably on Instagram) and knew that I had to try it with this recipe.  After all, who wants boring, plain ol’ brown rice?  Not me!  Feel free to use whatever seasonal veggies you like! We stuck with maple sriracha sweet potatoes, corn, blistered tomatoes, avocado and jalapeno**.  This dish is so versatile, that as long as you have a base of the most flavorful rice* in history (yeah I said it), you can add whatever on top and it will be good!

That morning I got to work on roasting the sweet potatoes and chickpeas.  By the time my friend arrived, the veggies were done. I whipped up some fresh green herbs in the food processor for the green rice while she sautéed the rice, jalapeno, corn and the tomatoes.  Then we threw it into bowls (as pictured here) and CHOWED DOWN.  We both agreed, it was the best lunch we’ve had in a LONG TIME.  And now we want to share it with you!


Serves 4


For the Sriracha Maple Sweet Potatoes shown here: Take 2 sweet potatoes (cut into small 1/2 inch cubes) toss with 1 T corn starch, 1 T sriracha, 1 T maple syrup,  1/2 T salt, and 2 T olive oil

For the Spiced Chickpeas shown here: Toss 1 can garbanzo beans (drained and rinsed) with 1/2 T garlic powder, 1/2 T onion powder, 1 T chili powder and 1/2 T salt with 2 T olive oil

1 cup of frozen corn

1 cup of tomatoes

1 jalapeno (optional)

A few leaves of cilantro

Half an avocado

Preheat oven to 400F.  If you are making the Sriracha Sweet Potatoes and the Spiced Chickpeas follow instructions above and cook for 30 minutes at 400F, keeping an eye on them at 20 minutes to make sure they don’t burn.

In a separate pan sprayed with a little cooking oil, cook the frozen corn, tomatoes, and jalapeno until soft (roughly 4-5 minutes).  I just used one pan separating each of the veggies, but you could toss them all together if you like.

Green Rice

2 cups of uncooked rice or 4 cups precooked rice

Cook rice according to package directions.  Set aside and prepare the herb mixture to make the rice green.

For the green, you will need to blend the following ingredients in a food processor:

2 green onions

1 cup of spinach

1/2 cup of parsley

1/2 cup of cilantro

1 jalapeno

1 garlic clove

Juice of half a lime

Toss the rice with the herb mixture and cook for a few minutes to heat through.  Set aside while you finish preparing the rest of the veggies.


Assemble the bowls by adding a 1/2 cup of the green rice and top with the veggies and avocado.

*To save time, buy precooked frozen rice

**To save time, buy pre roasted or pre cooked veggies