What's for Dinner...Enchilada Verde Bowls!
My new obsession is making dinner bowls for dinner. They are inspired by Buddha bowls, which usually consist of tofu, rice, and veggies. I truly enjoy Buddha bowls, but I need variety. So I created a book of recipes, based on the concept ot the Buddha bowl.
Here is my latest creation.
I am Mexican, and I love Mexican food. I love the aromas and the flavors of the spices. Sadly, Mexican food isn't always the healthiest. In this recipe, My Enchilada Verde Bowl, I cleaned up one of my favorite dishes and made it easy and simple to make.
Here is the list of ingredients:
1 Cup of uncooked white basmati rice
1 can of green enchilada sauce
1/2 a yellow onion
2 cans of white beans
2 cloves of garlic
Queso fresco
spring greens
fresh cilantro
1 avocado
1 lime
Salt/pepper
ground cumin
ground coriander
olive oil
This serves 4
Begin by cooking the rice as per directions. Before the rice is finished, add the can of green enchilada sauce. Allow the rice to soak up the sauce. Let it sit, covered.
Next chop the onion and the garlic. Cook it in a separate pan with just enough olive oil to keep the onion and garlic from sticking to the pan as it cooks. Cook the onion and garlic until it gets soft. Drain and rinse the beans. Then add them to the pan with the onion and garlic.
Add 1/4 teaspoon of cumin and 1/4 teaspoon of coriander. Add salt and pepper to taste.
Next, rinse the cilantro and the greens. Chop them, set aside. Slice the lime into 4 parts. You will use this to squeeze on your bowl after it is assembled. Peel and slice the avocado. Crumble the queso fresco.
Begin to assemble the bowls.
Begin by putting the rice on the bottom.
Next, layer on the beans, onions, and garlic mixture.
Layer on the greens.
Add the cilantro.
Top it off with avocado and queso.
Finally, squeeze the lime all over the bowl.
Enjoy!
If you have any questions, please feel free to ask.
For more recipes like this, click on the link to download my Free Recipe Book.
Sabrina is a Health and Wellness Expert with over 20 years experience.