Berkeley Bowl Assembly Instructions

Berkeley Bowl Assembly Instructions

Sara ReillyJuly 26, 2021

Meatless Monday, April 26, 2021

Description:

 

Berkley burrito bowls with adobo sweet potato, taco spiced black beans and spanish pilaf, topped with roasted corn, crisp romaine, pico de gallo, avocado and pepitas with a chile lime vinaigrette. Served with an appetizer of fresh corn chips with peanut salsa macha and some Cuernavaca style cucumbers.

 

Contents:

  • 1 container salsa
  • 1 bag chips
  • 1 container cucumbers
  • 1 pan sweet potato and beans
  • 1 pan rice
  • 1 bag romaine
  • 1 container roasted corn
  • 1 container pico de gallo
  • 1 bag pepitas
  • 1/2 avocado per person
  • 1 container dressing

Directions:

  • Preheat oven to 375. Add one tablespoon of water to pan of rice, recover and place both pans into oven. Bake for 20-35 minutes or until an internal temperature of 165 degrees.
  • Toss as much dressing as desired with the greens or drizzle over the top of the bowl if desired.
  • Dice avocado.

Plating:

  • Chips and salsa and cucumbers can be served as an appetizer or alongside the meal.
  • To assemble the meal use large bowls or dinner plates. Bowl can bebuilt in anyway you prefer, but we recommend placing the rice on the bottom of a large bowl or plate then beans and potatoes, then top with lettuce, corn, pico, avocado and pepitas.