A winter harvest rice bowl and a zesty burrito bowl
Recipe By: Emily Pia, Community Nutrition and Food Security Club
Winter Harvest Rice Bowl:
- ½ c rice, uncooked
- 1 sweet potato
- ½ c edamame (frozen)
- ½ c carrots, sliced
- Walnuts, as desired
- 1 Tbsp Feta Cheese
- 1 tsp honey
- ½ Tbsp Balsamic Vinegar
- 1 c spinach, raw
Directions:
- Cook rice according to package directions.
- Chop sweet potato into cubes, toss in olive oil and salt and bake at 425 ℉ for 30 minutes.
- Chop carrots into thin slices, toss in honey, wrap in aluminum foil and bake in oven with sweet potatoes until fork tender.
- Add edamame to boiling water and cook for 5 minutes.
- Saute spinach on stovetop with olive oil until wilted.
- Top rice with sweet potato, edamame, carrots, spinach, walnuts and feta cheese.
- Drizzle balsamic vinegar over the top.
Zesty Burrito Bowl:
- ½ c rice, uncooked
- 1 sweet potato
- ½ c black beans
- ½ c corn
- ¼ onion
- 1 bell pepper
- Lettuce
- Low-Fat Cheddar Cheese
- Plain greek yogurt
- Salsa
- Avocado
- Cumin
Directions:
- Cook rice according to package directions.
- Chop sweet potato into cubes, toss in olive oil and salt and bake at 425 ℉ for 30 minutes.
- Drizzle olive oil in a saucepan, and cook chopped onions and bell peppers until onions are translucent.
- Add can of black beans to saucepan with cumin.
- Heat corn in microwave.
- Top rice with black beans, corn, sweet potato, lettuce, salsa, avocado, cheese and greek yogurt.