Ingredients
This recipe is part of the collection: Vegetarian bowls with yoghurt dips.
200g wild rice with chia seeds
1 small sweet potato, peeled and cut into chunks
180g canned black beans
1 avocado, halved and sliced
1 red, green or yellow bell bell pepper, cut in slices
100g canned corn kernels
1 jalapeño, sliced
Sprig of cilantro
Olive oil
Salt
Vegetable sauce:
90g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%.
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
½ tablespoon basil, finely chopped
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
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Steps
- Cook rice according to package directions. Set aside.
- In a small skillet, add olive oil and cook sweet potato with salt and pepper.
- In a medium bowl, mix together Greek yogurt, parsley, chives, basil, garlic powder, onion powder, salt and pepper. Set aside.
- Place half of the wild rice in each bowl and top with the sweet potato, black beans, avocado, bell bell pepper, corn, jalapeño and cilantro. Top with salsa and serve immediately.
