These bowls are fresh, healthy, and easy to make! Deliciously vegetarian and easy to adapt to a vegan diet, by simply omitting the cheese (as we often do).
Full disclosure, this recipe was not my idea! When my dad passed away, we had so much food brought by the house, we didn’t have to cook for weeks. Most of the dishes we received were of the “casserole” variety (which was wonderful). But, after a while, we definitely noticed ourselves pining for something fresh, which is when a great friend and colleague of mine pulled through with this nourishing number. And it was a treat! So, I did my best at recreating Christie’s brilliance.
Note that, due to varying degrees of temperature from one grill to the next, my directions for heat are merely approximations. Our grill runs quite hot, so while some might sit at medium-high heat in order to achieve the desired temperature, ours rests at low-medium. For that reason, I’ve provided approximations for actual degrees of temperature, but you’re best to keep an eye on your vegetables and check their level of doneness, periodically.
Vegetarian Rice Bowls with Charred Corn and Sweet Potato
Ingredients
- 1 Cup Preferred Rice, cooked accordingly
- 2 tbsp Olive Oil, plus some
- Unsalted Butter, soft
- 4 Small Sweet Potatoes, halved lengthwise
- Approx. 3 Cups Grape Tomatoes, halved
- 2 Cobs of Corn, husks removed
- 1 Can Black Beans, drained
- 3 Garlic Cloves, minced
- 1 Small Red Onion, finely diced
- 1/2 Bunch of Cilantro, chopped
- 4 limes
- 2 Avocados, sliced to serve
- One Jar Salsa Verde
- 3/4 Cup of Feta Cheese
- Salt+Pepper
Instructions
- Preheat grill to approximately 350 degrees Fahrenheit.
- Brush the face of each sweet potato with olive oil and sprinkle with salt. Place sweet potatoes, face-up, in a large cast-iron skillet and cover. We avoid using tinfoil, but if you do not have a skillet with a cover, this would be an alternative. Place skillet on grill and allow to cook for approximately 30 minutes. Depending on the intensity of the grill, they may cook slower or faster. Check the sweet potatoes periodically, and adjust the cook-time as you see fit. Once done, the sweet potatoes should be soft and the skin beginning to peel away from the edges.
- While the sweet potatoes are cooking, start preparing the bean salad. Combine beans, garlic, red onion, cilantro, 2 tbsps olive oil, the juice of two limes and salt and pepper to taste. Cut both remaining limes into wedges and set aside until ready to serve.
- Once the sweet potatoes are done, remove from heat and set aside, still covered.
- Brush all sides of the corn with butter and salt lightly. Place directly on the grill and leave for approximately 3 minutes, or until nicely charred. Repeat on all sides, and remove from heat.
- Allow the corn to cool enough that you can grab firmly, from one end of the cob. Holding it upright and vertical, use a sharp knife to shave off the kernels. Try to get as close to the cob as possible, without actually cutting into it. Repeat with the second cob, and add the charred corn to the bean salad.
- Finally, combine rice, tomatoes, avocado, bean salad, and 1-2 halves of sweet potato, in a bowl. Top with salsa, feta cheese, and cilantro for garnish. Serve with lime wedges.
- ENJOY!
Leave a Reply