Mexican Spiced Winter Veggie Rice Bowl with Avocado Lime Dressing
This ensemble of recipes was written for Mother Earth Food, "A Farmer's Market Delivered To Your Door", to make good use of the winter veggies they'll be delivering in their produce boxes this week. A Mexican-spiced hash makes them more exciting and it is delicious paired with beans in a rice bowl, as featured here, but I also love eating the hash on its own with eggs or scrambled tofu for breakfast.
Black-eyed peas are a New Year's tradition here in the south, and so I've chosen to include them in this recipe to usher in good luck and lots of abundance in 2022.
To make this meal, you'll need to make rice, a pot of beans, and the avocado-lime dressing, in addition to the winter veggie hash. It sounds like a lot but they are simple recipes and make a good amount of food. Here is the order I go in:
Make the Beans ~ they require soaking overnight first.
Make the rice ~ cook according to package directions.
Prepare the avocado-lime dressing while the rice is cooking and then start chopping the veggies for the hash.
Prepare the veggie hash.
You will find a basic bean recipe, the avocado lime dressing, and the winter hash below, in that order.
Basic Beans Recipe
Cumin seed (optional)
1. Soak the beans overnight
2. Rinse & add new water to cover the beans by at least 2 inches.
3. Bring to a boil, then reduce heat to low. Simmer with the lid on.
4. Add 1 tsp cumin seeds per pound, if using, to help with digestion.
5. Cook until almost tender (start checking after 1 hours).
6. Add 1 Tbsp of salt per pound of beans and finish cooking.
7. Once tender, remove from heat and drain.
I like to make a big batch & freeze what I don’t use for an easy meal next time.
Avocado-Lime dressing Recipe
3 or 4 avocados
Juice of 1 lime
1. Add avocado and lime to a food processor and begin to puree.
2. Add water to thin the mixture to your preference. You can make it saucy or more like a dip.
3. Salt to taste. Just give quick pulses to mix it in.
Mexican Spiced Winter Hash Recipe
(8 servings, 20 minutes)
2 Tbsp olive oil + 1 Tbsp, divided
1 sweet potato, ½” dice
8 oz Brussels sprouts, trimmed & halved or quartered if they are large
1 large or 2 small yellow onions, diced
1 crown of broccoli, stems removed & cut into small florets
1 crown of cauliflower, stems removed & cut into small florets
6-8 cloves of garlic, minced
1 Tbsp olive oil
1.5 tsp salt
1.5 tsp oregano
1.5 tsp paprika
2 tsp cumin
½ tsp black pepper
cilantro and/or green onion to garnish
Add 2 Tbsp of oil to a very large skillet over medium-high heat.
Add sweet potato, brussels sprouts, and onion. Put the lid on and leave the veggies alone for 5 minutes. They will steam in their own moisture to soften.
Add broccoli and cauliflower florets to the skillet and sauté altogether for 8 min.
Add garlic, 1 Tbsp oil, & seasonings and cook for 1-2 minutes more.
Garnish with fresh herbs & serve.
I do not have a lid for my largest skillet, so I will sometimes cover it with another pan or a round cookie sheet. Sounds ridiculous, but it works!
You may need to cook your veggies, longer, it just depends on the size of your skillet and the heat of your stove.
You can sub carrot or squash for sweet potato. I usually like to have just one orange veggie.
Save the broccoli stems for a simple slaw or broccoli salad.
RICE BOWL ASSEMBLY
Put a scoop of rice into the bottom of the bowl then top with the beans, hash, a dollop of avocad0-lime dressing, fresh herbs and some salsa (optional). Serve!