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.
