Uruguayan-Style Rice Bowl
A flavorful, plant-based twist on a classic Uruguayan dish. Perfect for a satisfying vegan meal.
Ingredients
- ●1 cup aromatic rice
- ●2 slices pillowy breadfor serving
- ●1/4 cup uruguayan chimichurristore-bought or homemade
- ●1 cup roasted vegetablessuch as bell peppers, zucchini, and onions
- ●2 medium baked sweet potatoesbaked at 400°F (200°C) for 45 minutes
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Wash and chop the sweet potatoes into 1-inch cubes. Toss with a tablespoon of oil and roast for 45 minutes.
- 3
While the sweet potatoes are roasting, heat a tablespoon of oil in a large skillet over medium heat.
- 4
Add the roasted vegetables to the skillet and cook for 5 minutes.
- 5
Add the aromatic rice to the skillet and stir to combine. Cook for an additional 2-3 minutes.
- 6
Warm the pillowy bread slices by baking them in the oven for 2-3 minutes.
- 7
Assemble the Uruguayan-Style Rice Bowl by placing a scoop of the rice mixture on each plate, topping with roasted sweet potatoes, and drizzling with uruguayan chimichurri.
- 8
Serve immediately, garnished with additional chimichurri if desired.