Southwestern corn and sweet potato bowls are an easy and filling summer meal. This recipe is vegan, gluten free, and so tasty!
I can’t get enough sweet corn right now. There, I said it. Anyone else feel that way? We’ve been getting the best corn from the Farmer’s Market, and I want to eat it every day…and we kind of have, corn chowder, corn cakes, and just good old corn on the cob, too. When we buy fresh corn, we eat it right up, and none of it goes to waste. Unlike cucumbers, which Darryl says that we “buy so we can throw them away.” Seriously, they don’t seem to last. If I don’t slice them up immediately, they just go bad. I don’t know where I’m going wrong.
But these Southwestern veggie bowls….I kind of want to eat these bowls every day. This is such an easy dinner, and so delicious! It’s kind of like summer meets fall, too, with the addition of sweet potatoes. It’s a transitional meal. Is that a thing?
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Southwestern Corn and Sweet Potato Bowls.
- Place the brown rice in a pot with 1 3/4 cups water and a drizzle of olive oil. Bring to a boil and reduce heat to low. Cover the pan and cook on low for about 30 minutes.
- In a large skillet, saute the onion and the sweet potatoes in the olive oil over medium heat. Cook until tender, about 20 minutes. Add the spices and stir.
- Add the black beans and corn, and cook for about 5 minutes, until the corn is done and everything is heated through.
- Put a scoop of rice in each bowl and top with the vegetables. Garnish with fresh cilantro.
So easy, so colorful, so good!