Wednesday, February 24, 2016

Mexican Potato and Veggie Bowls

I'm a sucker for some good Mexican food and I'm always trying to find different ways to serve it in my house.  I went out on a limb tonight and made something totally from my own mind that I thought sounded nice.  Surprisingly, it turned out so fantastic!! We all loved it, even my kids (who ate it inside of a taco instead) gobbled it right up and went for seconds and thirds!  Bonus...its vegan and super healthy.
(excuse the bad picture, but I had to take it on my phone)
Mexican Potato and Veggie Bowls
A Rachel Original!

(Measurements are not exact because you season to your own liking)

Potatoes, diced into bite-sized pieces
Avocado, diced
One large zucchini, diced
1 cup frozen corn
One can black beans, drained
One bunch cilantro, chopped (may not use all of it)
One large tomato, diced small
Half sweet onion, diced small
Crushed red pepper
Garlic powder
Salt, pepper
Olive oil

After dicing potatoes, boil them for a few minutes to desired tenderness and drain.  Heat olive oil in large skillet and toss potatoes in with generous amounts of salt and pepper. Add garlic powder to taste and then sprinkle cilantro all over (to taste).  Remove and set aside.  
Next, heat olive oil in large skillet and toss in salt, pepper and zucchinis to get a nice char on them. Then, put drained beans and frozen corn in with additional S&P and sprinkle oregano, crushed red pepper and garlic powder to taste.  Toss altogether until hot.  Remove and set aside.  
Let's make pico! :) Throw diced tomatoes, onions, and cilantro into a bowl.  Sprinkle salt, pepper and garlic powder to taste and stir to combine.  
To assemble your bowl, start with potatoes, then add zucchini mix, top with pico and diced avocado. Enjoy!


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