presentation is key

good morning, planet earth! how are you feeling?

i’ve just finished my morning cup of ginger green tea and am excited to share with you a beautiful photo of dinner last night. i bought the ingredients earlier in the week to make this mexican-inspired meal, but got blogger’s envy after i saw what naomi made for lunch: wrap your head around a tlayuda! goodness, that looks amazing – i’ll have to make them very very soon.

i’ll post last night’s “recipe”, even though it wasn’t all that complicated and very similar to a previous dinner i’ve posted recently. but i simply have to share it because of the way phil decided to present it. more often than not, he is the photographer – and last night he took great pride in his photos. i put my plate together in record time, STARVING, but waited patiently while he put together the gorgeous display you see below. this is the man i’m marrying, folks! and i honestly wouldn’t have it any other way

sweet potato burrito bowls

a nice gluten-free and healthy option instead of your standard burrito

what did i tell you?

the particulars:

• 1 red onion, sliced
• 1/2 red pepper, sliced
• 1/2 yellow pepper, sliced
• 1 red chili, deseeded and finely chopped
• salt, pepper, cumin, coriander, paprika
• 1 sweet potato, cubed
• 1 avocado, pitted, peeled and sliced
• 4 small tomatoes, chopped
• handful coriander leaves, chopped
• 1 cup brown rice
• 1 can refried black beans
• juice of 1 lime

1. drizzle the sweet potato cubes with some olive oil and stick in a roasting tin. place in a hot oven and leave for 20-30 minutes, until softened and slightly crispy around the edges.
2. get the brown rice cooking at this time as well.
3. stir-fry the veggies: start with the onion and red chili in some oil – stir and cook for a few minutes, then add the seasoning and spices. leave to coat and cook for a few more minutes, then add the peppers. continue cooking until golden, stirring often.
4. heat up the black beans in a small pot until warmed through.
5. once everything is ready, layer up your bowl: rice first, then black beans, then stir-fry, then sweet potato, then avocado and tomato and coriander leaves and drizzle with lime juice. or if you’re like phil, something a bit more delicate!

lesson learned: this is an uncomplicated yet satisfying meal for two. i think refried beans are important (even though phil says it looks like cat food, and he’s pretty much right) – but regular black beans would be fine too.

Tagged as: dairyfree, eggfree, soyfree, vegan, wheatfree