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Fiesta Vegetable Bowls with Lime Rice and Tomatillo Dressing
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
people
Author
Megan
Ingredients
Fiesta Vegetables
3 1/2
Cups
Sweet Potato
peeled and diced
2
Tablespoons
water
2
medium
Zucchini Squash
diced
2
medium
Red Bell Peppers
Diced
1
medium
Yellow Onion
diced
1 1/4
Cup
Frozen Corn
15
oz.
Black Beans
drained, rinsed
1 1/2
teaspoons
Garlic Salt
1/2
teaspoon
Cumin
1/2
teaspoon
Chili Powder
Toppings:
1
Cup
Cilantro leaves
chopped
1
Cup
Sharp Cheddar
shredded
2
small
Avocadoes
diced
Lime Rice
1
Tablespoon
Butter
2
Cups
White Rice
4
Cups
Chicken Broth
vegetable broth for vegetarian option
1
Lime
zested and juiced
1/2
teaspoon
salt
Tomatillo Ranch Dressing
1
Cup
Plain Kefir
or buttermilk
1
Cup
Mayonnaise
original
3
tablespoons
Traditional Hidden Valley Ranch Mix
1 packet
4
medium
Tomatillos
washed and husks removed
1/2
bunch
fresh Cilantro
stems removed
1
medium
Garlic Clove
2
tablespoons
Lime Juice
1
small
Jalapeno
seeds removed
Instructions
Fiesta Vegetables
Starting with the sweet potato, chop all your veggies into bite-sized pieces.
Coat a non-stick skillet or wok with Canola Cooking Spray and heat over medium high heat.
Add just the sweet potatoes and water to the skillet. Allow to cook for 2-3 minutes before adding zucchini, peppers, and onions to the skillet.
Cook vegetables until crisp-tender, about 6-8 minutes, stirring occasionally.
Add frozen corn, beans, and seasonings, and cook for another 5 minutes until warmed through.
Lime Rice
While vegetables are cooking, add the rice and butter in a large saucepan over medium high heat.
Brown the rice by cooking in butter about 5 minutes. Add broth, zest, juice and salt and cover with a lid.
Bring to a boil and cook for 15 minutes or until water is fully absorbed, and rice can be fluffed with a fork.
Tomatillo Ranch Dressing
In the order listed above, add all ingredients to a blender.
Blend on high speed about 2 minutes or until smooth.
Serve vegetables in bowls over a bed of lime rice and top with cilantro, cheese, avocadoes, and a drizzle of tomatillo dressing.