- 1 medium sweet potato, baked, peeled and sliced
- 1 can black beans, drained and rinsed
- 3 tablespoon nutritional yeast
- 1 cup wild rice
- 1 package, reduced sodium, taco seasoning (be sure it's vegan)
- 1/2 avocado, peeled and cubed
- 1 cup broccoli florets, microwaved until tender but not mushy
- 1/4 cup cilantro, finely chopped
- pickled jalapenos
- fresh sprouts
First start your rice. Cook according to package directions. I only used 1/2 cup dry rice but you can make as much as you want. Add Taco seasoning. Cook according to package directions. Just before serving, fluff with a fork. Mine had to cook for 45 minutes and then sit for 5-10.
As soon as you get your rice on get your sweet potato cooking. I washed, dried and wrapped in foil. Added to my toaster oven set at Bake @ 375F. I baked for 30 minutes then flipped it and baked until the rice was done.
I only had frozen broccoli florets. So I set them out to thaw while the potato and rice cooked. Right before assembling the bowls I popped the broccoli in the microwave and cooked on reheat for about 3-4 minutes.
Once rice is done, fluff and set aside.
I added the beans and nutritional yeast to a microwave safe bowl, give it a good stir. Cook in microwave until heated through.
To make your bowl add the fluffed rice, warm black beans, sweet potato slices, broccoli, sprinkle with cilantro. Top with avocado and salsa, finally add the sprouts. I wish I'd taken the pic before I added the sprouts so you could see all the individual ingredients. Oh well! Serve with pickled jalapenos on the side.