Crispy Potato & Green Chile Rice Bowls
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These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce!
Simple ingredients with BIG flavors is the name of the game with these Crispy Potato & Green Chile Rice Bowls. Potatoes, bell peppers, onion & soyrizo are tossed with taco seasoning before being roasted until crispy. The potatoes are served over green chile rice. And the whole thing is topped off with a creamy cilantro lime sauce. Filling, healthy, delicious and quick!
Step One: Make the Potatoes
These potatoes are crispy and delicious. They don’t require a lot of ingredients and are ready in about 30 minutes.
Cut some Yukon gold potatoes into bite-sized pieces. Add them to a baking sheet with bell pepper, onion, crumbled soyrizo, oil & taco seasoning. Toss to coat and spread in an even layer.
Place in the oven for 20 minutes. Toss and cook for another 10-20 minutes, or until the potatoes are fork tender. Be sure to check them so the veggies/soyrizo don’t burn.
Step Two: Make the Green Chile Rice
This rice is packed with flavor – the green chiles add a mild spice and the cumin adds an earthiness. Here is what you need:
- oil
- red onion
- garlic
- cumin
- basmati rice
- green chiles
- broth
Heat the oil in a skillet over medium heat. Add the onion, garlic & cumin and cook down for a minute. Pour in the green chiles and rice and continue to cook for a couple more minutes. Pour in the broth, bring to a boil, cover and simmer for 20 minutes. Remove the lid and fluff with a fork.
Step Three: Make the Cilantro Lime Sauce
This sauce is creamy, fresh and a little spicy. The creaminess comes from vegan cream cheese, although you could also sub oil or vegan mayo. But the vegan cream cheese adds great flavor.
To make the sauce combine cilantro, garlic, jalapeño, lime juice, vegan cream cheese and salt in a food processor or blender. Blend until smooth, adding water to thin it down.
Give the sauce a taste and adjust the seasonings as needed.
Step Four: Assemble & Serve
To assemble, layer some rice in each bowl. Top it off with potatoes and drizzle on some of the cilantro lime sauce.
I like to finish off my bowl with avocado, more fresh cilantro and couple lime wedges on the side.
These bowls are healthy, hearty and ready under an hour! They also make for great next day lunches!
Need more recipe inspo? Check these out:
Crispy Potato & Green Chile Rice Bowls
Ingredients
FOR THE POTATOES
- 1 pound Yukon gold potatoes cut in small cubes
- 1 bell pepper diced
- 1/2 red onion diced
- 4 ounces soyrizo crumbled
- 2 tablespoons oil I used avocado
- 2 tablespoons taco seasoning
FOR THE GREEN CHILE RICE
- 1 tablespoon oil I used avocado
- 1/2 red onion diced
- 1 clove garlic minced
- 1 teaspoon cumin
- 1 cup basmati rice
- 1 4-ounce can green chiles
- 2 cups broth I used vegan chicken broth
FOR THE CILANTRO LIME SAUCE
OPTIONAL FOR SERVING
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 20 minutes. Toss and cook for another 10-20 minutes, or until the potatoes are fork tender. Be sure to check them so the veggies/soyrizo don't burn. Remove from the oven.
- Meanwhile, heat the oil in a skillet over medium heat. Add the onion, garlic & cumin and cook down for a minute. Pour in rice and continue to cook for a couple more minutes. Pour in the green chiles & broth, bring to a boil, cover, lower heat and simmer for 20 minutes. Remove the lid and fluff with a fork.
- Combine all of the sauce ingredients in a food processor or blender and blend until smooth – adding water as needed to thin. Taste and adjust the seasonings as needed. Set aside.
- To serve, add rice to each bowl and top with potatoes and cilantro lime sauce. Add any of the optional toppings and serve.
Video
This is the best meal I have made this summer! Thank you for your creative, healthy reacipes
This was a big hit! I used a bag of frozen potatoes and dried cilantro to save time, and it was still great. I will be making this again for sure.
Thanks so much Chelsea!
This meal was so great!! The flavor was incredible and it all mixed together so well! It was a little bit spicy for me, so I may leave out the jalapeño next time. Also, I did not use the soyrizo and it was fine.
Thanks Lindsey! So glad you loved it!
This was so delicious!!! Made it last night for dinner with freshly harvest potatoes from the garden. I added diced tomato, avocado, & cilantro to the top and we loved it. Will definitely be making again.
Thanks Tracy! Fresh potatoes from the garden take this to the next level!