TEX MEX BARRIO VEGGIE BOWL
TEX MEX BARRIO VEGGIE BOWL is a gluten free main course. One portion of this dish contains around 21g of protein, 62g of fat, and a total of 1305 calories. This recipe serves 4 and costs $3.38 per serving. 61 person were glad they tried this recipe. A mixture of bbq sauce, red bell pepper, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Southwestern cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Simple Green Moms. Overall, this recipe earns an excellent spoonacular score of 94%. Similar recipes are Tex-Mex Veggie Platter, Tex-Mex Tilapia Bowl, and Tex-Mex Rice Bowl.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
3 tablespoons apple cider vinegar
1 teaspoon brown sugar
1 bag of cabbage coleslaw (any brand)
½ teaspoon chili powder
2 tablespoons chopped cilantro
2 cups sweet kernel corn (fresh or frozen)
1 handful fresh cilantro, chopped
2 cloves garlic
2 green onions, thinly sliced
1 teaspoon Sciracha sauce
1 lime, juiced
4 tablespoons mayonnaise
1 tablespoon dry mustard powder
½ cup olive oil
1 tablespoon olive oil
2 tablespoons olive oil
¼ cup grated parmesan
½ purple onion, chopped
¼ cup red bell pepper
2 cups rice
salt to taste
salt/pepper
salt/pepper to taste
4 large sweet potatoes, cut into small cubes
1 teaspoon turmeric
½ cup walnuts or pecans
3½ cups water
1 tablespoon white wine vinegar.jpg)
Equipment:
pot
stove
bowl
oven
baking sheet
food processor
blender
Cooking instruction summary:
In a pot, bring 3 cups of water to boil. Add 2 cups rice and turn stove to medium heat.Cover with lid and let it cook 15 or until all the water is gone.Mix rice and cover again for another 5 minutes to finish cooking.Add olive oil, lime, salt, pepper and fresh cilantro to rice and mix well.While rice is cooking, turn oven to 450 degrees.In a bowl, mix chopped sweet potatoes with olive oil, salt and pepper.Spread evenly on a cookie sheet and roast for 15 minutes or until they brown.In a bowl pour bag of cabbage slaw add all ingredients and mix.Add all ingredients into a food processor or a blender until smooth.Warm over low heat, stirring constantly until it begins to simmer.Mix all ingredients in a bowl.To make the Barrio Bowl layer into 4 bowls in this order: rice, sweet potatoes, sweet corn relish, barrio slaw and cilantro pesto - Serve immediately! ENJOY! :)
Step by step:
1. In a pot, bring 3 cups of water to boil.
2. Add 2 cups rice and turn stove to medium heat.Cover with lid and let it cook 15 or until all the water is gone.
3. Mix rice and cover again for another 5 minutes to finish cooking.
4. Add olive oil, lime, salt, pepper and fresh cilantro to rice and mix well.While rice is cooking, turn oven to 450 degrees.In a bowl, mix chopped sweet potatoes with olive oil, salt and pepper.
5. Spread evenly on a cookie sheet and roast for 15 minutes or until they brown.In a bowl pour bag of cabbage slaw add all ingredients and mix.
6. Add all ingredients into a food processor or a blender until smooth.Warm over low heat, stirring constantly until it begins to simmer.
7. Mix all ingredients in a bowl.To make the Barrio Bowl layer into 4 bowls in this order: rice, sweet potatoes, sweet corn relish, barrio slaw and cilantro pesto -
8. Serve immediately! ENJOY! :)
Nutrition Information:
covered percent of daily need
