I want to note I took a few shortcuts when preparing this recipe. I used a Dash rice cooker to cook the rice. So, when I say 1 cup of rice in the ingredients list, I am referring to the measuring cup provided with the Dash rice cooker. This also goes for the water. If you do not have a rice cooker, feel free to prepare the rice using the directions on the rice package.
I provided the olive oil in a standard measurement. I use a kitchen spray bottle that I fill with olive oil and spray oil on my pans and food while I cook. This allows me to use enough oil to saute without drowning my food in oil.
I live in Indianapolis, Indiana, so I have access to the best spice store in the world – Penzey’s. I very rarely buy spices anywhere else. You may, of course, feel free to use whatever brand you prefer. Let me point out that Penzey’s spices are affordable and of the highest quality.
And now, onward to the recipe!
Beans, Greens, and Sweet Potato Grain Bowl
4 Servings
Ingredients:
1 cup uncooked long-grain brown rice
1-1/2 cups water
3 tablespoons olive oil, divided
1 large sweet potato, peeled and diced
1 TBSP minced garlic
1/2 bag frozen onions and bell peppers
4 cups baby spinach (Or whatever greens you have on hand, kale, turnip, etc.)
1 can (15 ounces) low-sodium black beans, rinsed and drained (Or whatever beans you have on hand, red kidney beans, cannellini, etc.)
2 tsp Penzey’s Fajita Seasoning
1 tsp sea salt
1 tsp black pepper
1 (12 oz) bottle of sweet chili sauce
Optional: Orange wedges or cheddar cheese
Directions
If you are NOT using a rice cooker, then begin with step one.
For those using a rice cooker, proceed to step two.
1. Place rice and water in a large saucepan; bring to a boil. Reduce heat and cover. Simmer for 15-20 minutes over low heat until the water has been absorbed and the rice is tender. Remove from heat; let stand for 5 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil (or spray the pan with olive oil) over medium-high heat; saute sweet potato for about 8 minutes. Add minced garlic and saute for 30 – 60 seconds. Add onion and peppers; cook and stir until potato is tender about 6 minutes. Add baby spinach or green of choice; cook and stir until tender, 3-5 minutes. Stir in beans; heat through. Add rice. Stir in the bottle of chili sauce.
*I provided an estimate for the amount of spices used. I usually sprinkle them a little at a time after I add a new ingredient to the pan and taste to build the flavor profile.
