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Sweet Potato Burrito Bowls This bowl is packed with a base of olive oil massage…

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Sweet Potato Burrito Bowls
This bowl is packed with a base of olive oil massaged kale topped with cherry tomatoes, red onion, air fried sweet potatoes seasoned with Mexican oregano, fennel pollen and chipotle, black beans, charred corn off the cob, stir fried green bell pepper seasoned with lemon and cumin, avocado, cilantro and golden heirloom tomato salsa. 😋
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❇️ FOR THE SALSA ⤵️
🔹2-3 pounds fresh tomatoes (I used a variety of homegrown ones from my garden, head over to my stories to see)
🔹1 medium onion, quartered
🔹3-4 medium garlic cloves
🔹1 medium jalapeno, halved
🔹1 tbsp avocado oil
🔹¼ cup cilantro leaves, loosely packed
🔹1 tbsp fresh oregano
🔹2 tsp sea salt
❇️ METHOD ⤵️
🔹Preheat over to 450°F and line a sheet pan with parchment paper.
🔹If you’re using larger tomatoes, I recommend halving or quartering them. Place all the tomatoes along with the onion, garlic and jalapenos on the pan and drizzle with the oil. Roast 35-40 mins then remove from over and let cool 10 mins.
🔹Transfer the tomatoes, onions, garlic, jalapenos and all the herbs and salt to a high speed food processor and pulse till smooth. You can transfer to a jar as is or, if you prefer a smoother consistency, you can pour through a strainer to get rid of all the tomato skin and seeds. Refrigerate an hour or so and enjoy!
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Follow us theveganrecipes_ for more yummy vegan recipe 🥞🌱
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by leeksnbeets

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