Mexicali Green Bowl with Chipotle Sweet Potatoes & Cilantro Green Sauce
 
 
Serves 3
Author:
Ingredients
  • ½ cup Cilantro Green Sauce (see below)
  • 3 cups romaine lettuce, shredded
  • 1 sweet potato, chopped
  • 2 (6") corn tortillas, sliced into thin strips
  • 1 cup prepared brown rice
  • 1 cup canned black beans, drained & rinsed
  • ½ cup cherry tomatoes, chopped
  • ½ avocado, chopped
  • ¼ cup frozen corn, thawed
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil
  • ½ teaspoon chipotle chili powder
  • 2 tablespoons pickled jalapenos (optional)
  • sea salt
Cilantro Green Sauce (makes 1½ cups)
  • 1 bunch or 2 large handfuls cilantro (stems included)
  • 3 tablespoons agave nectar
  • 3 tablespoons unrefined peanut oil (can substitute with 3Tb. peanut butter if desired)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lime juice
  • 3 tablespoons rice vinegar
  • 1 garlic clove
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon sea salt
Instructions
  1. Heat 1 teaspoon olive oil in a pan over medium heat. Add sweet potatoes and saute until browned and softened, about 10 minutes. Increase heat to medium-high, add maple syrup, chipotle chili powder, sprinkle of salt, and cook for a few minutes more until sweet potatoes are caramelized.
  2. Set potatoes aside. Heat 1 teaspoon olive oil in pan over medium-high heat. Add tortilla strips and cook until browned and crispy, 5 - 7 minutes. Sprinkle with salt to taste.
Cilantro Green Sauce
  1. Combine all ingredients in a blender (I use a Vitamix) and blend until completely liquified. Store additional sauce in an airtight container in the fridge for up to 3 days.
  2. To assemble bowls, divide romaine lettuce, sweet potatoes, brown rice, black beans, tomatoes, avocado, corn, and jalapenos between three bowls. Drizzle with Cilantro Green Sauce and top with crispy tortillas.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/mexicali-green-bowl-with-chipotle-sweet-potatoes/