MEXICAN RICE BOWL

If you were to ask me what I usually make for dinner, it's usually some version of this. With my favorite homemade fajita seasoning mix, it's an easy and healthy way to combine whatever proteins and veggies we have at home. It's our default when we can't think of anything else and neither my husband or I are ever disappointed!

Course Dinner

Cuisine Mexican

Keyword breakfast, dinner, easy dinner, lunch

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 804kcal

Author Luci Petlack

Ingredients

⅓ cup roasted sweet potatoes
⅓ cup charred corn
⅓ cup grilled chicken
⅓ cup onions + peppers
⅓ cup black beans
1 cup cooked brown rice/quinoa blend
½ avocado

Instructions

ROASTED SWEET POTATOES: Preheat oven to 400°F. Chop sweet potato into bite sized pieces. Drizzle with olive oil. Season with salt + pepper. Roast 20-30 minutes until tender.
CHARRED CORN: Steam corn in microwave or on stovetop. To steam corn in microwave, place in microwave-safe bowl. Add a few tablespoons of water. Cover and microwave 5-7 minutes. To char corn (optional), place of hot bbq or grill pan, rotating every few minutes. Slice kernels of corn cob.
GRILLED CHICKEN: Drizzle chicken with olive oil and season with fajita seasoning mix. Sear both sides evenly until chicken is cooked through. Remove to plate and cover with foil for 5 minutes to maintain juiciness. Chop into bite sized pieces.
ONIONS + PEPPERS: See Homemade Fajita Vegetables Recipe
BLACK BEANS: To enjoy warm, cook black beans in liquid on low heat 5 minutes until warm. To enjoy cool, drain and rinse black beans before topping bowl.
COOKED BROWN RICE/QUINOA BLEND: Use one-half brown rice and one-half quinoa. Cook in rice cooker for best results.

BALANCE BOWL

Layer 1 cup rice/quinoa blend in bowl. Top with sweet potatoes, corn, chicken, vegetables, beans, and avocado. Enjoy with hot sauce!

Notes

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