A few items of note about this Southwestern bowl recipe:
It files under healthy dinner ideas and vegan recipes; it’s a main dish that’s filling and uses colorful seasonal produce. We used tomatoes and corn from our local farmer’s market. Sweet potatoes were part of the inspiration Southwestern bowl. Though they aren’t exactly summer produce, we like that they’re filling and add a contrasting sweetness. You can omit the sweet potato if you prefer. We added spiced rice to make the bowl more filling. If you use short grain white rice, it takes only about 15 minutes to make while the veggies are roasting. We used canned mild green chiles instead of hatch chiles in the vinaigrette, since they’re more easily accessible in Indiana.
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