Brown Rice, Black Bean & Sweet Potato Bowl
This recipe is based off a dish that I had at Gracias Madre in West Hollywood. The restaurant is a vegan Mexican joint and I know it sounds crazy but even meat lovers will enjoy this place. They make their food in such a way that you don’t even realize you’re missing meat. I love this protein packed bowl filled with chorizo made from soy, brown rice, black beans, sweet potatoes, lettuce, guacamole and sour cream. It’s very filling and while I add sour cream to the top for garnish you can omit it or use a non-dairy alternative to make the recipe completely vegan. If you’re a meat lover and can’t give up that meat, use regular Mexican chorizo instead of the soyrizo.
This is also a very budget friendly recipe! If you’re looking to narrow down the ingredient list to make it an even cheaper option - try swapping the pico de gallo for a chopped Roma tomato, and omitting the sour cream and pepitas (although I like the mixture of creaminess and crunch they both add).
I have been asked by some people to include some more vegan recipes on my site and while I am not vegan I love a good healthy meal that tastes good too!
1 cup long-grain brown rice
1 (12-ounce can) black beans, rinsed and drained
¼ cup extra virgin olive oil, divided
½ teaspoon cumin
1/8 teaspoon cayenne pepper
1 cup chopped sweet potato
Kosher salt, as needed
Freshly ground black pepper, as needed
6 ounces soyrizo (I used Trader Joe’s brand)
3 cups chopped hearts of romaine lettuce
1 medium avocado, peeled, pitted and sliced
½ cup pico de gallo
2 tablespoons sour cream (optional)
2 tablespoons pepitas
Combine 2 cups of water, rice and salt in a small saucepan. Bring to a simmer, and cook, covered, until all of the water is absorbed. Let the rice stand for 10 minutes and fluff with a fork.
Preheat oven to 400º.
Heat the beans in a small saucepan over medium heat. Stir in 2 tablespoons of the olive oil, 1 tablespoon water, cumin and cayenne and let simmer for about 5 minutes. Remove from heat and set aside.
Toss the sweet potatoes in the remaining olive oil and spread in a single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper then bake until golden brown and cooked through, about 20 minutes.
In a small sauté pan over medium heat, add the soyrizo and break it into pieces. Cook, stirring occasionally, until cooked through and lightly browned, about 10 minutes.
To serve: Divide the lettuce between two large bowls. Scoop ½ cup brown rice into each of the bowls then divide black beans over the top. Add the sweet potato and soyrizo to the bowls then top with guacamole, pico de gallo, sour cream and pepitas.