Alida Ryder blesses the fact that her twins love vegetables. She confesses to liking vegetarian and meat free dishes sometimes. Don’t we all? And wine is just so good with so many vegetarian dishes. This one is made for a full ripe wooded Chenin Blanc. And again packed with colour, aroma and flavour.
Vegetable Burrito Bowls
Preparation time 10 minutes
Cooking time 45 mins
Total time 55 mins
for the sweet potato
1 large sweet potato, peeled and chopped
2 tablespoons oil
1 teaspoon smoked paprika
½ teaspoon each ground cumin and ground coriander
salt, to taste
for the peppers & onions
1 green, red and yellow bell pepper, chopped
1 red onion, chopped
1 garlic clove, crushed
2 tablespoons oil
1 teaspoon dried oregano
salt to taste
for the burrito bowls
steamed jasmine rice
diced avocado dressed in lemon juice and salt
fresh chopped chillies
Pre-heat the oven to 200°C.
In a bowl, combine all the ingredients for the sweet potato and mix well. Transfer to a large baking sheet.
In the same bowl, combine the peppers, onions and flavourings and mix well. Transfer to the same baking sheet. (Keep the peppers and onions to one side, sweet potato to the other.)
Place the vegetables in the oven and allow to roast for 30-45 minutes until they are cooked through, soft and caramelised.
To make the burrito bowls, place rice in the bottom of a serving bowl then top with the vegetables, avocado and sour cream.
Finish with chillies (optional) and coriander then serve.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.