Cookie and Kate are finally back in the kitchen. I still wasn’t feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn’t need to involve avalanches of dried pasta. Organization is key.
The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I’ve come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I’m still just one sappy coffee shop love song away from another fit of tearful existential despair.
It’ll pass. In the meantime, I’m treating myself right with these burrito bowls. Caramelized sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.
More reasons to love this dish? You’ll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner’s ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!
Please don’t be intimidated by the length of the recipe—it’s pretty basic stuff. All you do is blend up the green rice seasonings and toast the rice before cooking it as usual. Roast some sweet potatoes, toast some seeds and warm some beans. Then you arrange it all in a bowl and make it look pretty. Or not. I assure you that my leftovers won’t look as pretty as shown here.
If you’re craving more spicy sweet potato recipes after this, check out my sweet potato burritos and tacos. Leftover green rice would be great in my kale and avocado burrito bowl, too. Lastly, don’t miss the burrito bowl recipe and sweet potato enchiladas in my cookbook!
Le Creuset 3 1/2-Quart Cast Iron French Oven
Wusthof 7-Inch Santoku Knife
Blendtec blender
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Spicy Sweet Potato and Green Rice Burrito Bowls
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main
- Cuisine: Mexican
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.
Ingredients
Green rice
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups long grain brown rice
- 3 cups vegetable broth
- 1 ½ cup baby spinach, lightly packed
- ½ cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- ¼ teaspoon salt, more to taste
Sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
Seasoned black beans
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Sea salt and freshly ground black pepper, to taste
Additional garnishes
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
- Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
- When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
- While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
- Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
- Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
- Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
- Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.
Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.
Tara says
This looks really flavorful. I think I’ll try this one out. Thanks for sharing.
Ellen C. says
Looks delicious and will give it a go but have one question about sweet potatoes: My market labels the orange type as yams and the light brown type as sweet potatoes. Which one should I use or are they interchangeable?
Kate says
Hey Ellen, great question. Are both versions orange on the inside? If so, I think the grocery store is mislabeling two varieties of sweet potato and either should work. Check this out: http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
Kate says
Actually, I guess sweet potatoes aren’t always orange inside. Go with the orange insides variety, though, as orange is likely to contain more vitamins. Plus, mine were orange. :)
Ellen C. says
Interesting yam/sweet potato article and my market definitely labels the ‘soft’ sweet potatoes as yams. I am picking up the correct orange sweet potatoes and other ingredients today. Can’t wait to taste this! Thank you again.
Kate says
Glad to help! Hope this recipe turned out great for you, Ellen.
Ellen C says
Love this recipe! It turned out delicious and made plenty for a second night. I’ve got left over ingredients to make more green rice and use that as a side dish with grilled fish. Thanks so much!
Kate says
Excellent! Thank you, Ellen! :)
Two Donate says
If the potato’s are orange inside, its sweet potato’s, if its white inside, then its called yams. Kate is right, your grocery store is mislabeling the two
★★★★
Allison says
YUM! I canNOT wait to make this!! Thanks for being my go-to source for recipes!!
★★★★★
Elizabeth says
I love the combination of sweet potatoes and black beans! Also, I can totally relate to being kitchen-adverse the past couple weeks; I planned on posting a ton of recipes and didn’t even come close to meeting my goal. Sometimes a break to recharge and brainstorm is needed to come back even stronger.
Graham @ Glazed & Confused says
This right here, this is just so….. correct.
I’m doing this pseudo-vegan thing lately, so this is IMMEDIATELY going into the rotation!
Lauren says
This looks DIVINE! Definitely my style of cooking, I am going to have to give this one a go asap
Lauren x
Alex says
This looks great! Looking forward to all your kitchen has to offer in 2015 :)
Julie Lofgreen says
Kate,
Can I just say that I love your honest introductions? Life isn’t always easy… it is often challenging! Too often our digitial consumption shows everyone else as happy, successful, constantly trying new things and enjoying life. That’s just not realistic and can make us think that we are the only ones with challenges. I hope that whatever is causing your tears and despair will make you stronger and more empathetic. Hang in there!
★★★★★
Kate says
Thank you, Julie. I really appreciate your sentiment in that regard. I want to always be “real”. Sometimes I worry I’ll sound whiny, but I think we can all relate to the ups and downs! All my best.
Tori@Gringalicious.com says
This bowl makes me question my sanity because I want to marry it! Yum!
Katie says
Agreed! Can’t get enough of it!
★★★★★
Stephanie says
Kate,
I absolutely love your blog!! Can’t wait to make this recipe on Wednesday night. Have all the ingredients in my fridge :)
Kate says
Thank you, Stephanie! Hope it turned out great!
Clara says
Why do you toast your rice before cooking?
Raquel says
My mother always toasts the rice before cooking- it completely deepens the flavor of the rice, rendering it nutty and savory.
Kate says
Hey Clara, Raquel is right! Toasting the nuts deepens the flavor. I’ve also heard that it helps the grains of rice separate from one another, but I’m not sure that was true in this dish.
Eileen says
I definitely hear you an the existential despair front. Some Januaries are inspiring, and some are just overwhelming, you know? I will have a virtual cocktail with you and we can moan about our existential despair together. :) However! This bowl sounds like a pretty great way to combat the blues. I love all the intense green herbs. I might try switching out the sweet potato with some of our seemingly endless supply of winter squash too. Orange veg forever!
Kate says
Indeed! Hope we can clink drinks sometime. Winter squash would be great in here!
Sonja says
This looks amazing, Kathryn! The photo is particularly stunning with the dark background.
Sonja says
Ahhh, forgot the “e”! Kathryne :)
Sandy says
Boy, that looks really good! I’m going to soak a pot of black beans today, to cook tomorrow since it’s going to be about 10 degrees of freezing here. This is a perfect recipe for January. I have everything on hand except for hot peppers and Feta, so I’ll fudge that with some grated horseradish from my garden, and use some creamy goat cheese instead of the Feta. That is guaranteed to clear up the last dregs of my Christmas Cold.
I sure hope you are feeling more the thing, though sometimes a little tiny bit of existential despair can be short break from too much reality. (I’ve got to stop reading Sartre–it really hurts my brain.) I like your solution. Clean the cupboards and cook!
Thanks for cooking for all of us, creating these delicious recipes, and taking such beautiful pictures of your hard work. It is appreciated.
★★★★★
Kate says
Thank you, Sandy! I hope your version of this recipe turned out wonderfully. All my best to you!
Tessa | Salted Plains says
Oh, this looks awesome. Perfect for this ultra cold weather we’re having too!
Alexa [fooduzzi.com] says
Wow – this sounds (and looks) so fresh and yummy! Colorful meals are definitely a go-to this time of year! Pinned!
valentina - sweet kabocha says
Oh this bowl seems awesome! I love this cooking method used for the green rice ^_^
Mary Ann says
Kate! Do not despair, you have Cookie to rub noses with ;)
This looks delicious and will be on the table Friday night with a cold beer on the side. Even though the temp is supposed to be in the teens, I know your burrito bowl will warm us right up.
Take care,
Mary Ann and 7 collies
Kate says
Thank you, Mary Ann! You are right, Cookie is such good company. I don’t know what I’d do without her. Hope you all are staying warm!
Mandy says
This will be next up on my “to make” list. I just finished off the leftovers from your sweet potato and black bean tacos, which was a winning combination, so I’m looking forward to a variation on that theme!
Kate says
Awesome! Hope you’re enjoying this recipe, too, Mandy.
Raquel says
Feel better soon, Kate. Give yourself plenty of rest and kindness.
Kate says
Thank you, Raquel. I am working on it!
Gaby says
Glad you’re back!! How perfect for an on the go lunch!!
Christy@SweetandSavoring says
I’ve never heard of green rice, but with spinach and cilantro, I’m sure I’ll love it!I love all the gorgeous photos and can’t wait to try this amazing-sounding meal!
Lauren says
This sounds super yummy! Very warm and comforting, both of which have been in need lately. I adore dinner recipes that can be easily translated to lunch leftovers. I know I definitely don’t have time for two full meals every day!
Kelly says
I am really intrigued by this recipe and looking forward to trying it. Thank you for posting this :)
Kelly says
I am training for a marathon and this likes the perfect meal to eat the night before a long run. Thanks!
Emily says
Love the colors here! So intrigued by that green rice! Craving a vegetarian meal just like this right now. :)
Laura (Tutti Dolci) says
These bowls look so good, the perfect way to kick off the new year!
Rachel says
I just served this dish to my kids, three teens and a friend — and everyone loved it! Thanks so much. It made everyone from my vegan daughter to my husband happy. You rock!!
Kate says
Hooray! Thank you, Rachel!
Katrina @ Warm Vanilla Sugar says
Whoa. Really loving that green rice! This looks like a giant hug in a bowl :)
Robyn @realfoodwholelife says
This is exactly what I want to be eating right now. Yum!
Kathryn says
Oh, this is perfect Kathryne. Hearty and flavourful but full of colours and textures to make it that bit easier to eat better in this new year.
PS sending lots of happy thoughts your way. I’ve had (too many of) those moments of existential despair and it’s not fun. Here’s to a much better 2015 xo
Kate says
Thank you, Kathryn! Hoping 2015 is up from here. Happy New Year!
Trang's corner says
It looks amazzzingggggg! So delicious! Need to try this recipe.
Happy new year!
Teffy says
Kate this looks soooo good! I love the idea of making this green rice, it looks so incredible. I’m a huge rice fan, and even love it plain, but this just takes it to a whole new level! I’ve had green rice which was infused with bamboo, but this seems much more my kind of thing =)
Kate says
Thanks, Teffy! I’ve never heard of bamboo rice, sounds really interesting!
Mary L. says
I am making this for lunch today. I love sweet potatoes, but am tired of the same old recipe I uses. This is perfect thank you and have a wonderful new year!
★★★★
Kate says
Thanks, Mary! Hope this recipe turned out great for you!
Elizabeth says
The holidays can do such a number on us, right? I totally get the early January cooking funk. But it seems this gorgeous burrito bowl is a fantastic place to start. That green rice sounds wonderful –– I cannot wait to give your recipe a try. Happy New Year, Kathryn! Wishing you a lovely 2015!
Kate says
Yes, they really can! I’m doing a little better now. Hope your year is off to a wonderful start, Elizabeth!
Kiran says
Looks so delicious! I love a colorful burrito bowl for an easy and healthy weeknight meal :)
john says
I always love my sweet potatoes boiled and sweet, but this is really tempting to do! Will print this out and try it this coming weekend, thanks for sharing your recipes :)
★★★★★
Felicity says
Kate,
I’ve been reading your blog for a while now – I think it may well be my very very favourite. I love your beautiful photography, and I always leave totally inspired to go and make delicious and healthy food! Furthermore, you may well have convinced me that going vegetarian is a good idea. I’ve been chowing down on way, way more veg since stumbling on your site. It’s been awesome sauce.
I’m very sorry that Cookie hasn’t been well :( I know what it’s like to love a dog so much it hurts. They become your very best friend, don’t they? I’m also really sorry that *you’ve* been feeling down. I hope you’re feeling better really soon, and a big thank you from England for putting all the hard work you do into the website. It shows.
Peace and love. Positive vibes being sent your way xxx
Kate says
Hello, Felicity! Thank you for your sweet note. Fortunately, Cookie is well now—she had an accident almost a year ago and I’ve done everything I possibly can to make sure it never happens again! She really is my best friend. I am getting better, slowly but surely! Hope your year is off to a great start and thanks again.
Becca @ Amuse Your Bouche says
Ooooh this looks absolutely lovely! Your sweet potatoes look so crispy!
Megan - The Emotional Baker says
Definitely trying this soon! Glad you’re back in the kitchen :)
Laura says
Sending a hug and a whiskey glass *clink* your way today, girl. Sorry that you’re going through a rough patch–it can be hard not to with the holiday pressure winding down in a messy heap and just winter in general. I always value your honesty here and hope that this pocket of despair only serves to reinforce your strength later on. You know I’m rooting for you :) xo
Kate says
Thank you, Laura. You’re so kind. *Clink* back at ya!
J.S. @ Sun Diego Eats says
Love this recipe. Simple but at the same time would not mind having that for lunch every day this week. The cilantro rice and the caramelized roasted sweet potatoes make all the difference :)
Trang's corner says
I’m so excited to try this recipe. So delicious! So inspirational!
Shepherds Pie Blog says
I can’t wait to try this recipe! So many things about it that I love…a Mexican spin on sweet potatoes and Mexican spin on pesto for the green rice. I might try adding a bit of queso fresco.
Amy@ Thoroughly Nourished Life says
January seems to be the time for existential despair and intense navel-gazing. Definitely feeling some of that on this front too.
When you pair existential despair and delicious, good-for-you food though it does tend to go better, or at least more pleasantly.
I hope you find your kitchen mojo, and your way out of the existential pit soon Kate :)
Thanks for sharing this recipe to help get January off to a healthy, nourishing start.
Kate says
Thank you, Amy. The past few weeks have been intense but I’m sure I’ll come out better for it. I’m finally back in the kitchen, albeit tentatively! Hope your year is off to a great start.
Stacey says
Oooooo, this looks wonderful! I’m currently rearranging this week’s meal plan in my head, because this absolutely must be on my plate no later than tomorrow night ;)
Monique @ Ambitious Kitchen says
This looks amazzzzzzingggg.
Alex says
Looks really great..
★★★
Libellulaazzurra says
I just jumped in following your last instagram photo I saw yesterday, and found out you’re felling a bit down… I hope you’be soon in your best sunny usual mood and that everything will be for the best! Best wishes for a wonderful 2015!
Kate says
Thank you! I am feeling better day by day. All my best to you!
Anne says
When I got the e-mail with this recipe and saw the words “green rice,” I thought “Oh great, there’s another color of rice that I now have to stock in my pantry?” Then I read more carefully–whew, pantry overhaul averted! This one is going to be in the rotation next week. Belated thanks for posting your favorites, particularly the brussels sprouts/tofu dish–it was a big hit.
Kate says
Haha, thanks Anne! I love finding new ways to play with standard ingredients. So glad you enjoyed the brussels sprout dish, hope you love this one, too!
Kim says
Hi Kate,
I’ve been catching up on your blog tonight, and I can’t wait to try this recipe. I (somewhat selfishly) hope that internet trolling and other hard things don’t keep you away from the kitchen and the internet for too long. I just love your blog and approach to eating well.
Kate says
Hey Kim, thank you for your sweet comment. A breakup got me down but I’m feeling better by the day. Happy new year!
Curtis says
Made this and it was great! I rinsed the bean but added a bit of stock to keep the sodium down.
★★★★★
Kate says
Thanks, Curtis! Glad you enjoyed it.
Stephanie says
Wow!!!! The rice is genius!
Kate says
Thanks, Stephanie! :)
Flor says
Kate! Happy New Year. Thank you for such a beautiful and delicious recipe. I made this for my girls- 3 1/2 and 1 1/2 and all of us loved the bowl. The rice is definitely my favorite part of the dish. It’s the way we cook Spanish rice. We always toast the rice before adding the spices and tomatoes. My 1 year old loved the sweet potatoes and my 3 year old loved the beans. Thank you!
Kate says
Thank you, Flor! Your girls are far more adventurous eaters than I was at their ages. I’m impressed! Glad you all enjoyed it.
Margaret says
Just made this for this evenings dinner. Just awesomly delicious. Even my husband (die hard meat eater) was pleasantly surprised and loved it. He is glad there is left overs for tomorrows lunch. This is a winner.
★★★★★
Kate says
Thank you, Margaret! Delighted to hear that you both enjoyed this dish so much.
Ellen C says
I forgot to rate the recipe when commenting previously! A definite 5 stars from me and my husband!
★★★★★
Wendy says
Made this last night and it was fantastic! Thank you, thank you.
Kate says
Hooray! Thank you for letting me know, Wendy.
Mika says
This recipe is AMAZING!! I could live on it. You’ve done it again ;)
★★★★★
Kate says
Hooray! Thank you, Mika. :)
Alice says
This was amazing!!! Thank you.
Kate says
Great! Thank you, Alice.
Kate says
Oh my goodness, this looks so, so very tasty. All my favorite ingredients. Thank you so very much for sharing, I always get excited to try a new Cookie and Kate Recipe!
★★★★★
Sonia says
I made this dish last night and was pleasantly surprised to find that I absolutely loved it!things that say vegetarian or vegan scare my family lol! The question I have is what are the calories for this dish?I have subscribed to your blog and look forward to trying more of your recipes thank you in advance
Kate says
Hi Sonia! I’m sorry, I don’t provide nutrition details. They vary widely depending on serving size, actual ingredients used, etc. I would hate to provide inaccurate information to my readers.
You can look up the recipe on myfitnesspal.com if you’d like to see their estimates. If you do, please feel free to share your results in the comments section for the recipe!
Jessica says
I put the recipe on myfitnesspal and it came out at a whopping 702 calories a serving! SO YUMMY but may have to cut back on the serving sizes sadly :( Wish I did this before portioning out into 4 lunches for the week lol. So glad its vegetarian though, can’t imagine how lethargic I’d feel if it had meat in it!
Thanks so much for the recipe!!
★★★★★
Kate says
That seems much higher than I would have expected! It’s a well-balanced meal, for what it’s worth!
KS says
Jessica – to make the recipe a little lighter, I toast the rice without the olive oil and that cuts a lot of calories! I also only use one can of black beans :)
Mary Beth says
Slam Dunk for dinner tonight!!! I am so happy there is some left over for lunch tomorrow :) And I realized I forgot the pepitas- will toast some for the leftovers. I served it deconstructed on my kids’ plates and they all gobbled it up, even mixing and matching a little. Will definitely be keeping this in the rotation.
★★★★★
Kate says
Thanks, Mary Beth! So glad you all enjoyed it.
MM says
I made this yesterday night and am still happily enjoying the leftovers. It is so fantastic! I’m sure I’ll be back to it soon.
★★★★★
Kate says
Excellent! Thanks, MM!
Emma says
I made this today and loved it- especially the green rice! I had fun popping the pepitas :)
★★★★★
Kate says
Hooray! Thanks Emma!
Nik says
I made these bowls for dinner last night and they were TERRIFIC! My only change was to chop up the avocado with some tomatoes, cilantro, and lime – a little “salsa” that brought a bright, juicy note to the dish. Thank you so much for another winning recipe, Kate!
★★★★★
Kate says
Awesome! Thanks Nik!
Laura says
Hi Kate,
I made this for dinner last night and was a bit disappointed – it didn’t have quite the punch of spice and flavour I was hoping for. I think all the right elements are there but next time (and I will cook it again as I love all the ingredients and it was v easy to make) I would only add a small drop of liquid to the green mix and I would add it to the rice after it cooked, so it would be a dressing rather than a cooking liquor as I think the lovely green mixture lost all its flavour in the cooking and ended up seeming a bit of a waste of such a lovely vibrant looking mix.
I’d also add some more chopped green chilies to the black beans to spice them up a bit and would warm them through very quickly rather than simmering them for so long as they got a bit mushy.
Sorry, I don’t want that to sound negative and it’s maybe just a case of needing to adjust the spice level to my personal taste. I usually love your recipes, and I always love your blog posts, and thought perhaps other readers might benefit from my suggestions.
Laura xx
★★★
Kate says
Laura, I’m sorry you didn’t love this recipe. I’ve tried making green rice as you described and it tasted pretty raw, but maybe you will disagree.
Kate says
Oh yeah, another thought—did you add salsa verde as suggested? I thought the dish wasn’t quite flavorful enough until I did.
Emily von Euw says
OMG this looks amazing. xx
Danielle says
Long time follower, first time commenter.
★★★★★
Danielle says
Oh no! the rest of my comment got deleted. :( Sorry.
Basically… THANKS for all your hard work with this website. My husband and I had a goal of eating healthier in the new year, especially since I’m pregnant with our first child.
Your site makes it SO EASY. I love how you have all the similar recipes linked at the bottom so we can do simple meal planning and grocery shopping. The ingredients are relatively inexpensive and easy to find, even in Guatemala (where we live and teach).
I don’t know what we would do without your blog. Your recipes are all simple and tasty, and come together very easily instead of being too intricate.
Also, the rice was perfect. I’ve never tried doing rice in this style and it turned out delicious – moist but not too soggy, and tons of flavor.
Thanks again!
Kate says
Danielle, thank you! Thank you so much for your kind comment. I am really glad to hear that you appreciate my work! I hope you’re feeling well, congrats on your first! All my best.
Sarika says
Another huge hit in our household. Thanks Kate, your recipes have never failed me!!
★★★★★
Kate says
Hooray, thank you Sarika!
cecilia says
Just made this dish tonight and it was excellent! Green rice was amazing, both my husband and I loved it!!!
★★★★★
Kate says
Thanks, Cecilia!
Amanda says
Such a fantastic recipe, Kate! I just made this today and can’t wait to have the leftovers for lunch tomorrow. So great!
Kate says
Thanks, Amanda! Enjoy!
Becky says
I got hooked on your blog when trying to figure out what to do with the collard greens I bought and was really impressed with your West African Peanut Soup. Every time I go to your blog I find a new favorite recipe, but this one was spectacular. Since I live alone, there was no one to judge me as I licked the bowl :) Thanks for sharing, and I look forward to your next recipe!
Kate says
Thank you, Becky! So glad you are enjoying my recipes. :)
Emily says
Hi Kate, just made this last night and it was delicious!!! The green rice, beans and sweet potatoes were so flavorful and had just the right amount of spice. My boyfriend usually thinks a meal is not complete without meat, but he loved this as much as I did. We can’t wait to dig into the leftovers! I am new to your site and am excited to try more of your yummy recipes. Thank you!! :)
Kate says
Thanks, Emily! So glad you both loved it. Hope you enjoy the other recipes just as much!
Cat says
I made this recipe a few weeks ago and it was fantastic! So good right away and as leftovers. The only change I made was adding half a can of diced tomatoes I had lying around to the beans. Delicious!
★★★★★
Kate says
That’s a great idea! Thank you, Cat.
Ashley says
This green rice sounds awesome — I love the combination of cilantro and serrano peppers, and that green hue is so pretty!
Karen says
I just made this tonight, and it’s excellent! The only issue is that my green rice came out a bit crunchy. I did toast it longer than your recipe stated, but that’s because it wasn’t turning brown! Could it have been the pot I used? I used a heavy stock pot because it’s the best I have. The flavors are excellent, but I might reduce the toasting time on the next go ’round.
Kate says
Hi Karen, hmm, sorry to hear that! I think your rice probably needed a bit more liquid, for whatever reason.
Monica says
I absolutely LOVED this recipe, the green rice was a delicious addition and everything paired together so well. I made this recipe for my friends last night and they had nothing but good things to say, thanks for a new favorite Kate!
★★★★★
Kate says
Hooray, thank you, Monica!
Kenneth Serwatowski says
I cook a lot, and I mean a lot. I have cooked and tried just about every ethnic cuisine known to man. I am not a Vegetarian but was for two years a while back. My wife and I eat about 50% Vegetarian and 50% meat dishes now. I have to say that this flavor combination was phenominal across the board. We had this for dinner tonight. Hit the spot after a long 12 hour day in the cold. Very enjoyable meal and I’m pretty picky LOL. Great recipe, Ken
Kate says
Ken, thank you! This is one of my very favorite flavor combinations, that’s for sure. I’ll be posting a hearty salad version tomorrow!
Janet says
This looks DELICIOUS! Any suggestions for keeping a tasty flavor but eliminating some of the spice? I’m not a huge fan of spicy and my kiddos might eat this if it wasn’t spicy.
Thanks!!!
Kate says
Hey Janet! I would skip the jalapeno and halve the spices. I suppose you could omit them entirely, since there are a lot of flavors going on here. It’s definitely a flavorful dish!
Steph says
Kate, this was incredible! I found this recipe on Pinterest and just made it tonight! I used quinoa instead of rice and made an avocado salsa with tomatoes, cilantro, shallots, jalapeño and lime juice to go on top. I will be making this again and again! Thanks for sharing. :)
Kate says
Glad to hear it, Steph! Thank you for letting me know!
Sally says
This was so good!I found you via Pinterest and will definitely be back.
Thank you!
★★★★
Kate says
Hooray! Happy to hear that. Thanks for commenting, Sally!
Veena says
Made this yesterday and my meat-loving teen son devoured most of it. He requested the leftovers for lunch today. This doesn’t happen often so this will definitely go into the rotation at our house.
★★★★★
Kate says
Awesome! Happy to hear that, Veena. Thanks for letting me know!
Asha says
I made this today and it was wonderful. As you said, it looks very involved but actually it was pretty easy. Thank you for this recipe. Delicious!
★★★★★
Kate says
Thank you, Asha! Happy to hear it!
Krista says
This is sooooooooo yummy. I had to make a little change because one of my sweet potatoes went bad–eek. I just roasted some peppers. I love the rice. You have become one of my go-to blogs for recipes. Thank you fo helping me and my hubby eat vegan and healthy. Yur recipes keep me sane some days. Hugs to Cookie!
★★★★★
Kate says
Thank you so much, Krista! Way to save your dish. I bet peppers were awesome with the other sweet potato! Thank you so much for your kind words about my work, too. I really appreciate your support!
Michele says
Oh my goodness!! This is a Delicious recipe!! It’s become my go-to recipe! I add some grilled salmon too!
Ashley says
So good! Perfect blend of flavors.
★★★★★
Gelsey says
So delicious! I added a fried egg on top and some cotija cheese for a huevos rancheros version. Definitely a new favorite.
Kate says
Thanks, Gelsey! Your version sounds fantastic!
Ellen says
This dinner tonight was a revelation. So so so yummy! My picky picky preschooler loved the green rice and I was so happy to get spinach into him that way! We are going to put this into the permanent rotation and I’m going to go explore your archives…
★★★★★
Kate says
That is so great to hear! Thank you, Ellen. Hope you both enjoy the other recipes just as much!
Katie says
just made this tonight and it was FANTASTIC! Thank you Pinterest for bringing me to this blog.
I can’t wait to try more of your recipes. Thank you.
Kate says
Hooray!!! Thank you for letting me know, Katie. I’m glad you found my blog and hope you enjoy the other recipes just as much!
mub says
This was super yummy! I did use chicken stock since I didn’t need to make it vegan but that was my only alteration. Thank you so much for sharing!
★★★★★
Kate says
Thank you! Glad to hear it!
Trish says
I made this last night for my meat-eater husband. We both loved it! What a great combo of flavors! Not fast to make but well worth the trouble! This would be a nice dish to serve to vegan friends and family for a special meal. Thanks for this great addition to my recipes!
★★★★★
Kate says
Thank you, Trish! Happy to hear it!
Wendy A says
whoa. oh.so.yummy! I made only the rice and beans last night (but made extra) for Chipotle style burrito bowls, but then I baked the sweet potatoes today and had this for lunch (exactly the way you wrote it) and it was to die for. so so so delicious! adding the avocado and salsa verde were the perfect finishing touches. all the unique flavors mix so wonderfully together! I am already craving lunch tomorrow and I just finished eating it 30 min ago. Thanks for sharing!!
Kate says
Awesome! Thanks Wendy!!!
Linda says
Wonderful meal! Thank you so much for sharing this delightful recipe.
Kate says
Hooray, thanks Linda!
Erika says
Would you lose anything by making the rice in a rice cooker?
Kate says
Hey Erika, I think you’d be better off following the recipe as directed, since the method is different for this green rice than most other rice recipes. The flavor relies on toasting the rice, etc.
Karetha says
The green rice is amazing and totally necessary. I wouldn’t change that aspect. And what a great way to get in an extra couple of servings of veggies!
★★★★★
Tanya says
Kate, hello!!! Have you noticed an increase in visitors on your blog? You should! There’s a little Cookie&Kate Revolution happening in my little corner of CT. Why? Because I can’t shut up about your AMAZING RECIPES! This one was another major winner. LOVE the ingredients and I love the Simplicity of your dishes. So easy, fresh, healthy and delicious. When does your cookbook come out again? Next year!!!?? Please do not take down this blog. I’ve lost 6lbs in 6 days, just from eating fresh fruits, veggies, whole grains, and legumes. I can’t believe it’s taken me this long to discover how delicious healthy can be!!! Excellent job, Kate! Seriously.
★★★★★
Kate says
Tanya, your comment totally made my day! Thank you so much! THANK YOU for sharing my blog with your friends and family! The cookbook comes out in spring 2017, but I’ll be posting lots more recipes here in the meantime!
Cindy says
Just finished making this recipe. Delicious! 5 stars for sure. I think I’ll try it without the feta tomorrow..I think it made it a little too salty. I think my non-vegetarian husband is sad he chose spaghetti and meatballs over this!!
★★★★★
Kate says
Thanks, Cindy!
Pauline says
This was delicious! So many flavours going on. I particularly loved the smoked paprika on the sweet potatoes. I made my own salsa (simply in the blender with tomatoes, coriander, lime, onion, garlic and jalapenos) to go with it and it really took it to another level. Also it was my first time making green rice and I am hooked.
Although it took me over an hour to make the dish, it is simple enough to be something I didn’t mind doing even after a full day of work. Will be making it again for sure.
Kate says
Thank you, Pauline! So glad this dish turned out great for you and worthy of your time. Your salsa sounds great!
Roxanne m guilbault says
aaaaaaaaamazing!! Thank you!! And I’m so glad I still have some for tomorrow! ;) I will have to do this again and again for sure, that rice is just great!
Birdie says
Hands down one of the best meals I’ve ever eaten. Thank you so much for this incredible recipe. Already dreaming about the leftovers for lunch (or breakfast? Lol).
Calah says
I LOVE the green rice. I made your avocado salsa verde and added it to the top of the bowl. Just like you said, perfect for lunch the next day. Love your blog, thanks so much for sharing your stories and recipes.
★★★★★
Lauren says
Wasn’t able to snag a picture before it was devoured, but my boyfriend and I made this (halved the recipe) and it was absolutely DELICIOUS! The blend of flavors and textures was divine. We will definitely be making this again. Thanks for the fabulous recipe!
★★★★★
Suzanne says
I made this last night after googling “vegetarian recipes for meat lovers” since our dinner guest is a vegetarian and we are healthy carnivores. It was amazing and I rarely love vegetarian recipes. I did sub a bell pepper/basil quinoa for the brown rice though (for timing) and used the vibrant green mixture as a sauce. WOW! We love spice and using a large jalapeño was perfect. No cheese needed but I did add avocado and pepitas. Thank you for this eye opening game changer. Look forward to following you and trying more recipes! ~Suzanne in San Diego
★★★★★
Kate says
Hi Suzanne! Thank you so much for saying hello. I’m so glad you all enjoyed this dish and hope you enjoy my other recipes just as much!
Susan says
We really loved this. I did add the jalapeno to the rice since it would be too spicy for my daughter, but I did serve it on the sid. I will make this again. I think it would make a great covered dish to bring to a gathering.
★★★★★
Kate says
Thank you, Susan! Happy to hear it. :)
Kathleen says
Loved this! Perfect supper with wind chills below zero. I’ll be making that rice again and again. Can’t wait to taste it tomorrow, I think it will taste even better. Thanks for this great recipe.
★★★★★
Kate says
Hooray! Thank you, Kathleen!
Helen says
Made this tonight. It was amazing!! I have been so impressed with all your recipes .. Mmm. Thank you! (Do you know nutrition facts?)
Lindsey Myers says
I made this for dinner last night. Holy tasty!!! Definitely a repeat recipe for my boyfriend and me. :) Was so happy to have extra for lunch today.
★★★★★
Lauren says
I loved this recipe, it was really satisfying. I know ill be making that green rice for a much more recipes. And to mix things up a little I added a chipotle enchilada sauce on top and that was wonderful, I would definitely recommend it.
Kate says
Thank you, Lauren! Your enchilada sauce on top sounds amazing.
Emily says
This was AMAZING! So flavorful and filling- definitely will be making again:) I used instant brown rice and regular paprika since it was what I had on hand. What a great way to use up the spinach in my fridge that was starting to look sad.
Rachel says
This was AMAZING! Def adding to our rotation
Amy says
This is one of my most favorite dishes. I have made this numerous times and have shared the recipe, since everyone who eats it loves it. Even my kids love this.
★★★★★
Alli says
This dish was delicious! It was also relatively easy to make with quick clean-up. Thank you for the recipe!
★★★★★
Alli says
I forgot to mention that it tastes great with goat cheese.
Lauren says
I made this last night, and my husband said that it was the best thing he’s ever eaten. EVER! It beats chiken tikka masala! Thank you so, so much for this recipe. It’s a gem, as are the rest of your recipes. Please don’t ever stop creating.
★★★★★
Martha says
Love the entire recipe but whoa..that rice was out of this world!!! And it was so easy!!!
★★★★★
Amiee says
This is fantastic! I recommend using a can of salsa verde instead of the vegetable broth – gives the sauce a bit more flavor and spice!
★★★★★
Karetha says
I have been trying to squeeze in more vegetarian meals – which is always fun with 10 yr old and 3 yr old boys. These were a hit with both. The combo of flavors was impeccable. I made a huge batch of the black beans in the crock pot and froze batches for easy pairing with other meals. I have tried four of your recipes so far and every one has been a hit. Thanks so much for your great blog and energy!
★★★★★
Nicky says
Hi Kate,
OMG! I made this on Sunday so I could take it to work for lunch. It was so good, unbelievable! I added goat cheese, which worked really well with the other flavours.
One suggestion: Would it be possible to also write down ingredients for the metric system? I’m from Amsterdam and we actually don’t use the imperial system… Of course it’s extra work, but I assume you have many readers from other places in Europe as well who would really be happy!
★★★★★
Michelle says
Made this–so good! Even the carnivore husband thought so :) the Pepitas are such a nice texture contrast. Thanks for sharing it with us!
(Oddly, I did have trouble getting the rice to cook after the toasting…anyone else? It took like twice as long.)
★★★★★
Maryanne Gobble says
I’ve made it twice and the rice is a disaster for me. Last week I finally transferred it to my rice cooker after I cooked it the full amount on the stove and it still tasted crunchy when it was ‘done’ I’m curious if it is the toasting or if it’s because I’m at a higher altitude?
★★★
Emma says
This was such an amazing dish! I’m trying to go dairy-free, but find it difficult at times to convince my husband unless the meals are flavorful. THIS was a flavorful meal! He loved it, as did I. Wonderful recipe! A must try.
Linda says
Thanks ever so for the recipe. I have made it twice in the last week and a half, which means it is DEFINITELY a keeper. The green rice recipe is great. I had another one that wasn’t as flavorful, so this is my new “go to”. While roasting the sweet potatoes, I also roasted up some pasillas (then peeled, seeded and chopped) and a couple of chopped red onions. It makes for such a beautiful presentation! I’m looking forward to summer so I can add some fresh corn too. Thanks Kate! And Bailey says to say “woof” to Cookie.
★★★★★
Elsa says
I made this recipe tonight and it was a huge hit! I was not cooking for a vegetarian or vegan crowd so I threw a salmon cake on top, and also served a kale salad on the side. My guests couldn’t stop talking about the rice, especially. It was flavorful, and really easy and fun to make. Thanks for sharing this great recipe!
★★★★★
Ed says
I made the recipe last night it was very good! I used chicken broth, though, fell out of the vegan category. That green rice was really really good, I’m surprised I haven’t ever seen a recipe for that before.
Elaine says
I have made this recipe several times now and it is always a hit with my family. It is now one of our go to recipes. The colors and the flavors are both fabulous!
Kelly C says
I am new to this type of cooking, and my family isn’t happy. :-) They love meat. But. This recipe was so good and satisfying, my husband is washing the dishes! Thank you. We love dogs too! I just wished I had pepitas to add. Otherwise, I followed the recipe exactly and it is perfect!
Kate says
Hooray! I’m happy to hear that. Thank you for letting me know, Kelly!
Jilly says
I have been making your dishes for a few weeks now. Everything I have tried is delicious!! This green rice meal was so filling and flavorful. So glad I found your blog.
Jilly says
Forgot to rate!
★★★★★
Kayla S says
I’m eating this right now and it’s pretty awesome! I had to add an additional tablespoon of olive oil to the potatoes, and they were still kind of dry, and instead of caramelizing, they blackened a little bit. In the future I would double the olive oil and potato spices. (I used 3 medium potatoes btw) Rice tastes great, as did the beans, but I personally found that keeping all that canned bean liquid gave the beans kind of a…slick, fairly uninteresting texture, and since all the spices got caught in the liquid, when you pull the beans out on a slotted spoon, you lose a lot of that great flavor. Next time I may roast them on a baking sheet after I drain the liquid (but I won’t rinse the beans off.) I know this sounds nit picky, but this really was a great recipe, and those are just the tweaks I’d make based on personal preference. Also, I always think it’s a bonus when you’re eating something that tastes so good you don’t even realize it’s vegan until you’re rereading the recipe tags, awesome recipe!
★★★★
Shelly L. says
Hi Kate,
I made this last night after receiving your email for 24 Meatless Recipes that Carnivores Will Love. We loved it! First time making Green rice-awesome! Thank you, came at the perfect time.
★★★★★
Brian says
Delicious Everyone I’ve made it for has love it
★★★★★
Christina says
Thank you so much for this recipe!! I tripled it for 10 friends and everyone loved it! Each part is delicious, the rice is amazing, looking forward to making this again and again!
★★★★★
katie says
AMAZING. Shoving my face as I type. I found this recipe on pinterest and it turned out to be a success! This green rice turned out fantastic and is a great way to add extra nutrients to a meal. I used what is technically known as yams, or a variant of sweet potato…. I like the brightest orange. I now have tons of leftovers for meals over the next few days. Thanks!
★★★★★
Nina says
This was great! We added some sauteed zucchini to it. We used white Hannah sweet potatoes. The green rice was such a cool idea! Thanks!
★★★★★
Lexi says
I made this last night! I used dino kale instead of spinach (cause it was all I had) & it was delicious. The roasted sweet potatoes add a nice sweetness and the toasted pepitas added nice crunch! Yum!
Julie says
Boyfriend, while eating: “This is one of the best recipes you’ve ever made.”
So, I guess you could say it was a hit? I’m not big on sweet potato but I found that just the rice with avocado and beans (and salsa) was delicious in itself. Only thing is I 1.5x the recipe and it made wayyyy more than 6 portions. So in the future I will be making the standard recipe and generating 6 portions from that as we are not huge eaters.
I made your banana bread this afternoon, which is always great too. Thanks for all the great recipes! :)
★★★★★
Mark says
I’ve made this twice now, once for my daughters family and once for us. It was a big hit both times. Tonight I used a pablano instead of the japapeno and it worked. This is a great example of a simple, inexpensive vegetarian meal that taste great and very satisfying.
★★★★★
Jennife N. says
This recipe is just fantastic! I followed it exactly as written, except for subbing parsley for cilantro in the ‘spinach roux’. It took a fair amiunt of time and steps, but so incredibly worth it! And, it does allow for kitchen clean up in between steps, so thats good. But wow! Such a recipe. The pepitas roated in a touch of oil oil and paprika were terrific. I added a touch of chipolte flavored Yum Sauce on the leftovers and they were well received. A new family favorite. Thanks for your great recipes Kate!
★★★★★
Rhiannkn says
This is absolutely, ridiculously DELICIOUS!
★★★★★
Michele says
Absolutely delicious! I will make this again for sure. Thank you for sharing.
★★★★★
Chris says
I just made this and with every bite I took I couldn’t believe how good it was. The combination of all of these things together was just perfect. Recipes from your website have changed our entire way of eating over the past year since I’ve discovered it. Thank you!
★★★★★
Pratima says
Kate, the green rice is so addictive! 1.5 cups rice was too much for this recipe for one person, so I froze half the rice and am eating the rest right now with saag paneer. Next time I might add some shredded coconut to the green paste and get a more spreadable consistency, so I can eat it directly on toast! Thank you!
James cheseldine says
Love this one. Cooked it for 60 last month at storytelling camp, everyone wanted the recipes! We baked the potatoes in the fire and mashed them with spices and butter. Healthy, colourful, economical and delicious :-)
Amy says
I made these this week and they were even yummier than I thought they’d be! The recipe did take a little while especially the rice, ended up taking about an hour. But end result was so so yum can’t wait to make them again! Great as leftovers for lunch next day too!
Caren says
This burrito bowl was fun to make and soooo delicious!!!!
Thank you!
★★★★★
Leigh N says
Just starting cooking vegan meals recently and found your blog. I made this recipe last night and it was fantastic. Looking forward to eating the leftovers today.
★★★★★
Sam goff says
Made it for dinner tonight and had a blast doing so. I changed little things here and there but nothing significant. I did add a homemade pico de gallo to it and it was lovely, gave it a nice fresh touch!
Kate says
Thanks, Sam! Pico sounds like a delicious addition.
Abra says
This was SOOO good and very flavorfull! My family is used to eating meat, but my hubby & I would like to go more meatless with baby steps, so I wasn’t sure how everyone would respond. This looked colorful and so good in the photo that I just had to try it. My little boys loved it as well as my spouse! Just a mild touch of spice if you dont use the salsa verde. I left the seeds in my jalapeño in the puree because we do like a little zing to our food. I omitted the avocado since I’m the only one that enjoys them and used sunflower seeds instead, since I already had them on hand. So yummy!!! Will definitely make this again! Thanks for sharing!!!
Kate says
Thank you, Abra! I’m so glad you all enjoyed this one.
Kloe says
I am newly adapting to the vegetarian lifestyle and trying to get my mom and sister to support me with it… this tasty meal totally turned their minds around on what vegetarian food tastes like! It was a HUGE hit! I subbed butternut squash for the sweet potato! So delicious… we continued eating the leftovers for a few subsequent days :) this recipe will certainly remain on our dinner menu! Thank-you, Kate!
★★★★★
Hilary says
I made this tonight. It was great! The whole family loved it and there was enough left to pack two lunches for my daughters to take to school tomorrow.
★★★★★
Katie says
I made this and it was delicious and a big hit with my husband. I did modify a bit – I roasted the sweet potatoes and about halfway through I added some zucchini pieces and roasted those as well and added them to the dish. I think next time some red onion would be a great addition as well.
I love the recipes here and while not a vegetarian – we are adding more vegetarian meals to our diet and this site is SO helpful. Thanks
★★★★★
Alejandra says
This was by far my favorite recipe I’ve tried from this site — The green spiciness of the rice combined with the sweetness of the sweet potato was just perfect!
★★★★★
Kate says
Woohoo, thanks Alejandra!
MMB says
My husband did not want to eat this, but after eating stated that this recipe is a keeper. Delicious! Thanks for your excellent recipes!
★★★★★
Bonnie says
I made this recipe this weekend and it was superb! My son told me it was the best thing I have made yet!
Nic says
Great flavour combinations! My husband (who doesn’t believe any meal is complete without meat) said it was one of the best things he’s eaten. Will definitely be making again.
★★★★★
Lara says
WOW! This was fantastic. The green rice was phenomenal. I didn’t make the pepitas (allergies) but topped it with crushed tortilla chips for crunch, and I also sautéed two small chopped/seasoned chicken breasts since we aren’t vegetarian. This recipe was so tasty and made ample leftovers, so it was definitely worth the extra time/dishes.
★★★★★
Brittani says
This is such a great recipe! The green rice added so much flavor and was a great way to sneak some spinach into my two year old. Thanks for giving us another dinner to add into the rotation!
Allison says
My family and I loved this recipe!
★★★★★
Wendell says
I got going on this recipe too late in the evening and so limited my serving size to a small cereal bowl… And wow… Was it fabulous!!! Kate, you are a master at combining textures, tastes, colors and smells! I really wasn’t very sure about how it was going to turn out and now I am not sure why I ever doubted. The packaging on my brown basmati rice said to rinse well before using so I did and drained as much water as I could, then browned it. Perhaps because of this or because my green sauce was runnier than what yours appeared to be, the rice was wetter. (It absorbed all the liquid but was not fluffy.) It didn’t matter. Thank you for the recipe; don’t know how you consistently score 10’s every time! So very well done! Can’t wait until your recipe book comes out!
Amy says
I’ve made this dish twice now and I love it! But struggling to get the rice right! Even after cooking it for upto an hour it’s still hard and crunchy not soft at all. Any tips??
Kate says
Hmmm, I’m sorry to hear that! It might just be your bag of rice. Toasting it for too long before adding liquids also seems to stretch out the cooking time later. I’d try simmering it at a slightly higher temperature next time and see if that does the trick.
Leah says
This recipe is unbelievably good, as is your entire blog. Since discovering it a few months ago, I now make at least one of your recipes every week. Your blog is the first vegetarian blog I’ve ever found that consistently delivers delicious recipes. Forget Moosewood- I can’t wait for your cookbook!
★★★★★
Victoria says
Omg! I’m a meat eater, but lately I’ve become very aware that I’m eating, well – flesh
Anyways, I’ve been wanting to try to eat vegetarian to see if I can “survive” without meat. First step: burgers (found a recipe that I will eat over meat burgers ANY DAY!)
Second step: Mexican food. Tried this recipe, and even without the salsa verde, feta and cilantro (topping) this tastes AMAZING! All the different flavors, I never knew what I was missing from my life!
This vegetarian thing might not be so bad after all;)
Recommend everyone to try it out, I’m guessing it tastes like a little piece of heaven if you actually manage to get all the ingredients included in the recipe .
YUMMMMM
Michelle says
Made this one tonight, it’s fabulous!! Love your recipes Kate!
★★★★★
Aaron says
This is some good kush
★★★★★
Melissa Woods says
I’ve made this recipe a dozen or more times and it is just phenomenal. So healthy, so satisfying, and the flavors are subtle and delicious! This is my husband’s favorite meal. THANK YOU for the recipe. It is so great :)
★★★★★
Holly says
This is a DELICIOUS recipe! I’ve been making variations of it for the past few months and can’t get enough. The green rice is amazing – can be used for regular burritos as well. I mix up what I put in the bowl with it (or the burritos) and it’s new and just as tasty every time! Thanks so much for the recipe x
★★★★★
Katie says
I made this last night, and my fiancé and I both loved it!!
Jennifer says
I made the delicious burrito bowls for lunch today and they were amazing! Great combination of textures and flavors. So happy to have stumbled across your blog!
mireille says
this recipe has become one of my favorite for lunches!
Kate says
Awesome!
Lindsay says
I made this tonight for dinner and loved it. Thanks for the recipe! Any idea what the nutrition/calorie info is per serving?
★★★★★
Kate says
Hey, Lindsay – glad you enjoyed it! I don’t have that information just yet, but we’re actively working on a solution.
Rachel says
Just made this dish for dinner and wow! Sooo delicious and was a huge hit!
★★★★★
Kate says
:) This makes me happy!
Kylie says
This is a great recipe! One of my favorite flavor profiles. I accidentally used cayenne in the beans instead of chili powder but was able to remedy that by adding sour cream to the kid’s bowls (they are 5 and 8). The husband thoroughly enjoyed this too and we are looking forward to having leftovers tomorrow (it made a ton!). Thanks!
★★★★★
Kate says
So glad you enjoyed, Kylie! & happy your remedy worked out :)
GWEn says
This is a wonderful recipe. My husband ate this and said “I wouldn’t mind having this once a week” and my daughter agreed. Me too!! Thank you.
Kate says
:) YES! Love hearing when a dish makes it into regular rotation. Thanks, Gwen!
Liz says
I made this the other night and it was amazing. Very flavorful. I admit that at first read, the recipe looked really time-consuming. But once I got started, everything flowed very easily. Definitely making this again!
★★★★★
Kate says
Glad to hear this one proved worth the effort! Thank you for letting me know, Liz.
Meriel Shire says
This was really delicious! I used butternut squash instead of the sweet potato and it came out great. The cilantro and spinach is a really nice update to my usual brown rice and black bean combo, this will definitely become a regular dish in our house!
★★★★★
Kate says
Oh, so glad to hear it!
Millan says
Never had a favorite food until now..
★★★★★
Kate says
Yay!
Sarah says
I totally agree. This is my favourite too!!
Sarah says
I just made this today and I am in heaven. It is a beautiful recipe and everything turned out phenomenal. Thank you for this beautiful blog. You certainly know how to spread love and kindness through your passion.
Thanks again!! ❤❤
★★★★★
Kate says
You’re welcome, Sarah! Thanks for such a nice comment, I appreciate it.
Michele says
I made this last night for my mom for dinner. It was so good! The combination of flavors was absolutely stunning! It will become one of my regular recipes.
Kate says
Wonderful! Thanks, Michele.
Erin says
I made this for dinner tonight and it was SO good! This will become one of my standards.
Kate says
Great, Erin! Thanks.
Molly says
This was so, so good! My husband I are dipping our toes into eating less meat and this was a meal that really felt like we weren’t giving anything up. Thank you! The rice is my favorite!
★★★★★
Kate says
Oh, I’m so glad this could help you phase some meat out! Thanks, Molly.
Michelle G. says
I made this for dinner the other day and it was delicious! The only changes I made were using chicken broth and draining the beans. I think next time I will dice the sweet potatoes smaller so that it feels like there are more of them – I love sweet potatoes! I’ll also make the servings smaller next time too – dividing it up into 4 servings was more than we could eat. I think 6 would be about right, or even 8 if we were going to serve it with some sides or a salad. Thanks for such a tasty, healthy meal!
★★★★★
Kate says
Thank you, Michelle! Sounds like this was a hit.
katie says
I agree – I got 7 lunch size portions out of the recipe!
★★★★★
Susie J says
I just got an instant pot and wanted to try the green rice in that. I made this recipe previously and it was great! Any ideas on how to modify the rice recipe for the instant pot?
★★★★★
Kate says
Not just yet, Susie! I haven’t experimented very much with my instant pot and how I can adjust my recipes over to it. Maybe someone else here in the comments has tried it?
Karin says
This became one of my family’s favorite dishes. I’ve been making it many times now. I also served it for a dinner party of 12 guests recently. Adults and kids loved it. It’s ideal to prepare ahead, and fun to put together at the table. It looks delicious and tastes great. Thank you, Kate!
★★★★★
Kate says
Wonderful, Karin! I’m so glad this is great for both large and small crowds.
katie says
yum! made this ahead to bring for lunches – super tasty! next time i’ll add more heat to both the sweet potatoes and green sauce, though
★★★★★
Kate says
Great! I hope next time they are spicy enough for you. :)
Lauren says
I just made this and it’s so freakin’ delicious! I’m not vegan but am trying to eat more meatless meals – so great! Thank you.
★★★★★
Kate says
Great! I’m glad this helped you with your goals, Lauren.
jan says
I love finding recipe writers who know what they are doing! Your instructions for kale salad were so good l was inspired to try this bowl recipe. Spiralizing sweet potatoes has made me an avid fan, & the green rice idea was too intriguing to pass up. I made the bowl as written using a fresh batch of home made veggie stock. It turned out a delicious, multi textured & colored treat for the eyes & palate. l am not usually a fan of Mexican flavors but this recipe is a brilliant exception!
Kate says
Oh, awesome! I’m so glad this exceeded expectations for you, Jan.
Laura says
This is one of my favorite dishes of all time! The first time I made it, my 19-year-old daughter said – ‘Mom, this stuff is like crack’. Not that she’d know…..haha. Wonderful flavors, healthy….it’s got it all. Absolutely loved this.
Kate says
Haha! I’ll take that as a compliment. ;) So glad the two of you enjoyed it.
Caroline M. says
This was absolutely DELICIOUS! I may add some more spice to the green sauce next time, because I love spicy food, but everything was amazing!
Kate says
Great! And yes, always adjust it to your tastes.
Mallory says
These bowls were super yummy! It took me much longer than 20 minutes to prep all those sweet potatoes though – I must be a slow chopper.
★★★★
Kate says
I’m glad you enjoyed them, Mallory!
Traci says
Tried this recipe out last week. It looked and tasted as delicious as the pics above!
I’ve recently decided to drastically decrease my meat consumption and I can tell that this website will be a ‘go-to’ resource for new recipe ideas. Great commentary, clear instructions, and tasty results. Thanks C+K!
★★★★★
Kate says
I’m so glad my blog has been helpful in decreasing your meat consumption, Traci! That’s really wonderful.
Emily says
We love this recipe! Defiantly a family favorite :) Thank you!
Kate says
You’re welcome, Emily!
Debbie Turk says
This was the first vegan recipe that I have ever attempted. It was delicious! Thanks.
★★★★★
Kate says
You’re welcome, Debbie!
Louise says
Hi Kate! Love this recipe. It was all perfect, but my beans still had most of their liquid by the end of their cooking time and when I turned up the heat and uncovered them to get rid of the liquid they all stuck together and went a bit gloopy. Is there something I can do to stop that? Looking forward to making this again :)
Lisette says
WOW. Can I just say I don’t know what I love more? The deliciousness of this recipe or the photography? (JK. This food looks amazing!) My husband and I are toying around with the idea of becoming vegetarians for all the reasons you mentioned in your book (which I just purchased). THANK YOU for making such amazing, wholesome foods available for us to help make our bodies healthier and also making the world a better place for all animals, ourselves included :)
Alison Carey says
I’m not sure how exactly I happened upon your blog, but I’m so glad I did. This was the first recipe I tried, and it seemed too easy to be delicious…but I was wrong. The green rice recipe is something I keep making over and over with other dishes as a side.
★★★★★
Kate says
I’m so glad you found the blog, too! I love that green rice, it goes with everything.
Maria says
Green rice is my new favorite food. Seriously, so good! And yet another recipe my 1.5 year old daughter devoured. Thanks!
★★★★★
Kate says
YES it’s so addicting!