Chile and Lime Veggie Bowls
adapted from BHG
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 tsp. olive oil
2 medium sweet potatos, peeled and cut in 1-inch cubes
1 15-oz. can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 Tbsp. lime juice
1 tsp. chili powder
1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
1 tsp. olive oil
2 medium sweet potatos, peeled and cut in 1-inch cubes
1 15-oz. can black beans, rinsed and drained
1 cup cherry or grape tomatoes, halved
1 cup shelled edamame
1 medium avocado, halved, seeded, peeled, and chopped
large cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)
directions
1. Make Dressing; set aside (if you can make this the day before....DO!! It has so much more flavor!)
2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; add diced sweet potatoes and toss to coat. Roast at 425° for 30-40 minutes until done.
3. Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.
1 medium avocado, halved, seeded, peeled, and chopped
large cabbage leaves
1/4 cup thinly sliced green onions
lime wedges (optional)
directions
1. Make Dressing; set aside (if you can make this the day before....DO!! It has so much more flavor!)
Yogurt-Lime Dressing
In small bowl combine 1/2 cup plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, and 1 clove minced garlic, 2 TBS chopped cilantro, 1TBS chopped chives. Whisk in 1/4 cup olive oil until well combined.
3. Divide potatoes, beans, tomatoes, edamame, and avocado among cabbage leaves. Sprinkle with green onions.
Drizzle veggies with dressing, and enjoy!
(we found it easiest to fold them up and eat them like tacos:)
