Mexican Veggie Bowl

This Mexican veggie bowl covers of all of your bases- healthy whole grains, fats, greens and beans. Oh, and it tastes fantastic too!

For the kale:
1 large bunch of kale (I like lacinato in salads)
Juice of 1 lime
1 tbsp olive oil
pinch of sea salt
Chili flakes (optional)

For the rice:
1 cup brown rice

For the sweet potatoes:
2 large sweet potatoes, peeled and cut into chunks
1-2 tbsp olive oil
salt and pepper

For the black beans:
1 tbsp olive oil
½ medium onion, diced
2 garlic cloves, minced
1 tin of black beans or 1¾ cups of prepared black beans
1 tsp cumin
½ tsp coriander
¼ tsp cayenne pepper (or more or less to taste)
1 tbsp tomato paste
1 tbsp water

For the guacamole:
2 medium avocados
juice of 1 lime
sea salt to taste

View the full recipe at Emma’s Little Kitchen →