There is something really great about having kids that love vegetables. And yes, I know so many of you are saying “Oh shut UP!” because your kids hate vegetables and the struggle is real, but I’m sorry. I really, truly am because having kids who are excited to eat vegetables makes my life a whole heck of a lot easier.
The other day I heard the term “Flexitarian” and I realised that, that is what I am. I really love meat but I am happy to eat a plant-based diet most of the time. If you tell me I can’t eat bacon or roast chicken or pork belly every now and then, I will throw you with a shoe, but I don’t mind only having it every now and then. In fact, I prefer it. It almost makes me appreciate the meat more. And of course this lifestyle is great for my budget and will hopefully be good for our health as well. C and the kids seem to be on board with this way of eating as well. In fact, on Saturday night I was really lazy to cook and asked them if I could just knock together a nice big Greek salad for dinner and they were all fine with it! I was sure I would need to do a little pursuading but they all gobbled up big plates filled with olives, feta, capers (because capers are everything), red onion, ripe tomato and cucumber. Say what?!
So for the last few weeks, I have relied heavily on vegetarian recipes for our meals. My favourite has been these vegetable burrito bowls. Firstly, these are GREAT for getting rid of any spare bits of veg you have left after the week. Second, they are completely customisable. You can use ANY vegetable in this (really, literally anything) and if you are so inclined, adding a bit of chicken would be great. On the day that I made and shot this, I had peppers, onions, sweet potato, avocado and corn in the fridge. I gave the sweet potatoes a good roasting with lots of spices and in the same oven pan, combined the chopped onion and peppers with a drizzle of oil and some salt to roast alongside the sweet potato. Roasting the vegetables brings out all their lovely sweetness while adding that caramelised depth that just adds so much flavour to the finished dish. I roasted the corn and then, like a proper genius, forgot to add them when I took the photo. *Facepalm*
Anyway… I finished the bowls withsome steamed Jasmine rice, cubed avocado dressed in lemon and a generous dollop of sour cream. A few chopped chillies for heat and a sprig of coriander to finish and you have a seriously filling, healthy and delicious meal. And the leftovers? Just fantastic especially if you wrap it all up in a heated tortilla.
Vegetable Burrito BowlsPrint Pin Rate
for the sweet potato
- 1 large sweet potato peeled and chopped
- 2 tablespoons oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon each ground cumin and ground coriander
- salt to taste
for the peppers and 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
- sour cream
- fresh chopped chillies
- coriander cilantro
- 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.