Brown Rice Bowls with Soy Chorizo, Roasted Sweet Potatoes, Black Beans, Corn, Green Onion, and Avocado

RETURN TO RECIPES

SERVES 4 - 6 bowls

We love starting the new year off with a protein-packed bowl full of nutritious fuel. This dish features a spicy chorizo made with soy, and is loaded with flavorful cilantro-lime brown rice, black beans, corn, roasted sweet potatoes, and avocados. YUM!

Preheat the oven to 450F.
Make the brown rice in a saucepan with a lid. Rinse the brown rice before cooking. Using a 2:1 liquid-to-grain ratio, cook the brown rice in vegetable stock (or lightly salted water) until tender, about 35-45 minutes. Once the rice is tender, fluff with a fork and mix with the lime juice, lime zest, and chopped cilantro.
Roast the sweet potatoes. Peel and dice the sweet potatoes into 1/2-inch cubes. Toss with 3 tablespoons of olive oil, the cumin, garlic powder, paprika, chili powder, and cayenne until coated. Roast for about 20-25 minutes, stirring halfway through. Roast until fork tender. Set aside until ready to assemble the bowls.
Cook the soy chorizo in a large skillet. Finely crumble when cooking until well-browned, then set aside until ready to assemble the bowls.
Drain and rinse the beans, and thaw the corn in the microwave in a small bowl. or in a skillet.
Slice the avocado, green onion, and chop more cilantro for garnish.
Load the bowls with all of the prepped ingredients and enjoy! Serve with a dollop of sour cream and a drizzle of hot sauce, if desired.