Crispy Potato & Green Chile Rice Bowls
These Crispy Potato & Green Chile Rice Bowls are filled with flavor-packed rice, crispy potatoes, soy chorizo & a cilantro lime sauce!
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
Nutrition
Calories: 556kcal | Carbohydrates: 77g | Protein: 15g | Fat: 24g