Sweet Potato Burrito Bowl

I love building healthy and delicious one-bowl meals! Even your not-so-favorite (but gotta eat cause they're healthy ;o) foods ~ like beans ~ are better when served in a one-bowl meal. I ❤️sweet potatoes ~ mashed, roasted, fried... so the highlight of my burrito bowl  ~ you guessed it ~ are roasted sweet potatoes, with just a hint of honey and cinnamon. The brown rice is flavored with some cilantro, green onions and a little olive oil and salsa compliments the flavor of the cannellini beans. Serve over a bed of your favorite greens and top with fresh avocado and a dollop of sour cream. The bowl is especially good served with spicy tortilla chips, such as Garden of Eatin' Red Hot Blues Corn Tortilla Chips.

4 Servings

Rice ingredients:

• 1 1/2 cup salted water
• 2/3 cup uncooked brown rice
• 1 teaspoon of your favorite no-salt seasoning, such as Mrs. Dash original
• Small handful of cilantro, snipped
• Small handful of green onions, thinly sliced
• 1/2 tablespoons olive oil
• Salt and pepper to taste

Sweet potato ingredients:

• 3-4 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon raw honey
• 1/2 teaspoon cinnamon

Other ingredients:

• 1 15-16 ounce can of cannellini beans (white kidney beans), drained and rinsed
• 1/4 cup salsa
• 8 ounce bag of baby kale (or other greens)
• 1 avocado, seeded, peeled and cubed
• 1/4 cup sour cream

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil.
2. Rice: Bring salted water to a boil; add no-salt seasoning and rice and bring back to a boil. Cover; reduce heat and simmer about 45 minutes. Remove from heat and let stand (covered) for an additional 5 minutes.  Stir in cilantro, green onion, 1/2 tablespoon olive oil, salt and pepper to taste.
3. Sweet potatoes: In a medium bowl, combine sweet potatoes with olive oil. Pour onto prepared baking sheet (single-layer). Sprinkle with salt and pepper. Roast in preheated oven for 25 minutes. Transfer to a medium bowl; toss with honey and cinnamon.
4. Beans: In a medium saucepan, combine beans and salsa together and cook about 5 minutes or until heated through.
5. Prepare bowls: Divide greens among 4 bowls. Arrange rice, sweet potatoes and beans evenly among bowls. Top with avocado and a dollop of sour cream. Sprinkle with some additional cilantro and serve with tortilla chips, if desired. 

Quinoa Bowl with Roasted Brussels Sprouts, Asparagus, Red Onions and Mushrooms

Protein-packed quinoa is an excellent base for just about any veggie bowl ~ and for an even heartier meal, you can mix in some super greens (dressed with some olive oil and balsamic vinegar). For this bowl, I topped the quinoa with some of my favorite roasted vegetables: brussels sprouts, asparagus, baby bella mushrooms and red onions. My daughter likes to add a dollop of hummus to her bowl ;o)

• 1 cup dry quinoa, rinsed and drained
• 2 teaspoons no-salt seasoning, such as Mrs. Dash
• 1 pound brussels sprouts, stems and yellow outer leaves removed and halved
• 1 pound asparagus, ends removed and cut in half length-wise
• 8 ounces baby bella mushrooms, sliced
• 1 large red onion, sliced
• 2-3 tablespoons olive oil, divided
• Salt and pepper to taste

1. Preheat oven to 400 degrees; line 2 baking sheets with foil.
2. Cook quinoa per package instructions, adding no-salt seasoning to water (or use these instructions: bring 2 cups of salted water in medium pot over medium-high heat to a boil. Add no-salt seasoning and quinoa and bring back to a boil; reduce heat to low, cover and simmer for about 20 minutes). Set aside.
3. Brussels sprouts: Place brussels sprouts into a medium bowl; add 1 tablespoon olive oil and mix. Place on foil-lined baking sheet, cut side up; season with salt and pepper, and roast for about 40 minutes. Remove from oven and sprinkle with additional salt (kosher, if available).
4. Other veggies: Place asparagus, mushrooms and onions in large bowl (or mix each group of vegetables separately); add remaining olive oil and mix. Place on foil-lined baking sheet; season with salt and pepper, and roast in preheated oven, along with the brussels sprouts, for the final 20 minutes. Sprinkle with additional salt (kosher), if desired. 
5. Arrange plates: Place a scoop of quinoa in bowl; top with roasted brussels sprouts, asparagus, mushrooms and red onion. Season with additional salt and pepper, if desired. 

Indian Spiced Garbanzo Bean Burgers with Cucumber Sauce

Yield: 6 patties

I saw an Indian Spiced Burger recipe in a Better Homes & Garden Magazine (Calorie-Smart publication, June 26, 2017) and turned it into a Garbanzo Bean Burger. The burgers are basically a healthier version of traditional falafel ~ pretty tasty ;o)

• 2 cans garbanzo beans, rinsed and drained
• 2/3 cup cucumbers, finely chopped
• 2 tablespoons cilantro, roughly chopped
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans low sodium garbanzo beans, rinsed and drained
• 1/4 cub red onion, finely chopped
• 2 tablespoon jalapeno pepper, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cinnamon
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 bag of mixed greens

1. Cucumber sauce: In a small bowl, combine yogurt, cucumbers, cilantro, garlic, salt and pepper. Set aside.
2. Garbanzo Burgers: In a medium bowl, mash garbanzo beans using a potato masher or fork. Add onion, jalapeno pepper, salt, cumin, coriander, cinnamon, and pepper; mix well. Form into 5-6 patties.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add patties to skillet and cook about 10 minutes. Carefully turn patties to other side and cook an additional 10 minutes, or until nicely browned and firm enough so patties stay together.
4. Arrange individual plates: Place mixed greens on plate; top with Garbanzo burger. Serve with cucumber sauce.