Mexican Nourish Bowls with Lime Dressing
So I figure since we started the week out with pizza, we should chase it down with something a little less cheesy. Because, balance. So today I bring you these mexican nourish bowls. Which we’ll serve with all the toppings. Because, toppings.
But before we get to the recipe itself, let’s first talk about the fact that I feel very trendy calling these nourish bowls. I may be about the least trendy person on the planet. For real. I’m usually the last one to know about any sort of craze or fad or what have you. I don’t even really know if nourish bowls are indeed trendy.
Yet, it was the best recipe title I came up with that wasn’t about three sentences long and way too descriptive. So we’re going with it.
Let’s get our nourish on! That was corny, lame, so not trendy. See, I have a problem.
So here’s the nitty gritty on these bowls.
We’ll start with a big tray of roasted veggies. Some broccoli, fresh corn kernels, sweet potatoes and even some yukon potatoes for that bit of almost creaminess. We’ll roast em’ up with plenty of spices to amp up the flavor.
We’ll whisk together a simple lime dressing that has a touch of maple syrup, for that hint of sweetness to sort of balance the citrus.
The veggies are tossed together with the dressing, some black beans for protein and some bulgur (or really any whole grain of choice!). And then we’ll finish it all off with plenty of toppings. My favorite being the creamy dreamy avocado. Yum yum yum.
The husband and I definitely thought that this got better and better as it sat and the flavors really developed (before you add on the toppings of course!). Making for one heck of a make-ahead meal.
Nourish bowls. Let’s make them a thing. Wait, they may already be a thing. Or not. Clearly I’m the wrong person to ask.
- 1 small red onion, sliced
- 2 small yukon potatoes, chopped into ½ inch chunks
- 1 small sweet potato, chopped into ½ inch chunks
- 3 cups chopped broccoli florets
- 1 cup fresh corn kernels (from about 2 ears corn)
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne (or to taste)
- ¾ teaspoon salt
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon pure maple syrup
- ¼ teaspoon salt
- pinch of pepper
- ¼ cup olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups cooked bulgur (you can sub any whole grain you want here!*)
- sliced avocado
- chopped walnuts
- chopped cilantro
- Preheat the oven to 400ºF.
- Add the onion, both kinds of potato, broccoli and corn to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the cumin, paprika, chili powder, cayenne and salt. Toss to combine and spread in an even layer. Bake for about 25 to 30 minutes, stirring once halfway through, until all the veggies are tender.
- In a small bowl, whisk together the lime juice, maple syrup, salt, pepper and olive oil until well combined.
- Add the beans, bulgur and roasted veggies to a large bowl. Toss to combine. Add in the dressing and toss again to combine. Scoop some of the mixture into a serving bowl and top generously with some avocado, walnuts, and cilantro (or whatever toppings you would like!).
If desired, you can also serve these with some hot sauce - my husband likes it better that way (he wants the additional heat).
You want about 1 pound of potatoes in total. So feel free to adjust the sweet potato to yukon ratio however you would like (as long as you use the same total amount!).
Cookie Monster Cooking