This is one of those dishes that you can have two or three times a week and still want more. To satisfy this craving, I often double or triple the sauce recipe, then keep it in my refrigerator or freezer, making it easier and quicker to prepare the next time.
Reprinted from The China Study Cookbook (BenBellaBooks, 2018).
Ingredients
Ingredients
2 large
sweet potatoes, diced
2 cups
cooked brown rice
4 cups
chopped lettuce
Diced avocados, for garnish
Salt and black pepper
Sauce
1 cup
diced onions
4
garlic cloves, minced
2 cups
low-sodium vegetable broth, divided
3 cups
corn
2 cups
husked, chopped tomatillos
1
jalapeño, seeded and coarsely chopped
¼ cup
chopped fresh cilantro
1 tsp
paprika
½ tsp
onion powder
½ tsp
dried oregano
½ tsp
sea salt
Instructions
Instructions
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
2. Season sweet potatoes with salt and black pepper and spread on a baking sheet. Bake until cooked, about 20 minutes.
3. To prepare the sauce, sauté onions and garlic in 2 tablespoons of vegetable broth over medium-high heat until onions brown.
4. Add remaining vegetable broth, corn, tomatillos, and jalapeño. Cook until tomatillos are tender, 5–8 minutes.
5. Add cilantro, paprika, onion powder, oregano, and sea salt. Simmer for 3–5 minutes.
6. Scoop ½ cup of rice in the center of each bowl and circle with chopped lettuce. Add diced potatoes across the bowl and then pour sauce on top. Garnish with avocados.
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