Vegetarian Mexican cold bowls 

Ingredients 

Fore the sauce 

🍓 1/2 cup of peanut butter 

🍓 1/2 cup of water

🍓 2 tsp of lemon juice 

🍓 1 tsp of hot sauce any 

🍓 1/2 tsp of garlic powder 

For th bowl

🍓 1 large sweet potato cubed 

🍓 1 tbsp of veggetable oil 

🍓 Pinch of salt 

🍓 1 540 ml can of black beans 

🍓 2 cup of corn frozen or fresh 

🍓 2 avocados  cubed

🍓 2 bell peppers cubed

🍓 1 1 1/2 cup wild rice 

Instructions 

1. Preheat oven to 400º F.  Put the cubed sweet potatoes onto a cookie sheet. Brush them with the oil and sprinkle with salt. Bake for 35-45 minutes or until golden and soft. A fork should be able to poke through them. Once done, set aside. 

2. Start cooking the rice. Time will vary between different rice cookers or if you have to do it on the stove top. 

3. In a small bowl, make the sauce by mixing the peanut butter, water, lemon juice, hot sauce, and garlic powder. Set aside. 

4.  Cook the corn. In a pot on the stove, fill half way with water add in the corn and let come to a boil. After reaching a boil, take down to medium heat and let cook for 5 minutes. After those 5 minutes strain the water from the pot and set the corn aside. 

5. Strain the black beans and set aside. 

6. Cut the avocados and bell peppers into small cubes. Set aside.

7. On 4 plates, evenly distribute the beans, corn, avocados, peppers, and sweet potato putting them in their own pile. In the center, evenly distribute the rice. 

8. Either pour the sauce into bowls to have on the side of the bowl or pour it on top. 

Reccomended sides

Nacho chips

Cheesy quesadillas