- 3 tbs olive oil
- 1 1/2 cups brown rice
- 3 cups vegetable broth
- 1 1/2 cups spinach, lightly packed
- 1/2 cup cilantro
- 1 jalapeno or serrano pepper, seeded
- 1 medium shallot
- 1 garlic clove
- 1/4 tsp salt (plus, more to taste)
- 4 medium sweet potatoes, peeled and cut into 1 inch pieces
- 2 tbs olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 2 14-oz cans of black beans (3 cups cooked), with their liquid
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp sherry vinegar or lime juice
- sea salt & ground pepper to taste
- 2 avocados
- 1/4 tsp salt
- 1 1/2 tbs lime juice (1/2 a lime)
- Place the spinach, cilantro, jalapeno, shallot, garlic, salt and 1/2 cup of the veggie broth in a food processor or blender. Blend until smooth.
- Heat the oil in a pot over medium heat. Add the rice and stir to coat. Toast the rice, stirring frequently, for 2 minutes.
- Stir in the spinach mixture and cook for 1 minute, stirring constantly.
- Add the rest of the veggie broth. Bring to a boil. Reduce heat to a low simmer and cover the pot.
- Cook the rice on a very low simmer for 45 minutes.
- Remove from heat. Let sit for 10-15 minutes.
- Fluff with a fork and season with salt and pepper, if needed.
- Preheat oven to 425 degrees.
- Toss the sweet potatoes in the olive oil, paprika, and salt.
- Arrange in a single layer on a baking sheet (will need two sheets).
- Bake for 30 minutes, tossing halfway, until the potatoes are tender and carmelized. Be careful not to burn.
- Place the beans, with liquid, in a medium pot.
- Add in the cumin and chili powder and warm over medium heat.
- Bring to a low simmer and cover until ready to serve.
- Add all ingredients to a bowl.
- Stir well (using a fork to mash the avocado).
- Add more lime juice or salt to taste, if needed.
Bring it All Together:
- In four bowls, add green rice, beans (use a slotted spoon), sweet potatoes.
- Top with guacamole.
Variations & Notes:
- You can also serve with salsa, toasted pepitas, cilantro, and / or feta.
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