Vegetable Burrito Bowls

Vegetable Burrito Bowls

There is something really great about having kids that love vegetables. And yes, I know so many of you are saying “Oh shut UP!” because your kids hate vegetables and the struggle is real, but I’m sorry. I really, truly am because having kids who are excited to eat vegetables makes my life a whole heck of a lot easier.

The other day I heard the term “Flexitarian” and I realised that, that is what I am. I really love meat but I am happy to eat a plant-based diet most of the time. If you tell me I can’t eat bacon or roast chicken or pork belly every now and then, I will throw you with a shoe, but I don’t mind only having it every now and then. In fact, I prefer it. It almost makes me appreciate the meat more. And of course this lifestyle is great for my budget and will hopefully be good for our health as well. C and the kids seem to be on board with this way of eating as well. In fact, on Saturday night I was really lazy to cook and asked them if I could just knock together a nice big Greek salad for dinner and they were all fine with it! I was sure I would need to do a little pursuading but they all gobbled up big plates filled with olives, feta, capers (because capers are everything), red onion, ripe tomato and cucumber. Say what?!

Ingredients

  • 1 large sweet potato, peeled and chopped
  • 2 tablespoons oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon each ground cumin and ground coriander
  • salt, to taste
  • 1 green, red and yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 2 tablespoons oil
  • 1 teaspoon dried oregano
  • salt to taste
  • steamed jasmine rice
  • diced avocado dressed in lemon juice and salt
  • sour cream
  • fresh chopped chillies
  • coriander (cilantro)
Read the whole recipe on Simply Delicious