Romano Bean & Roasted Tater Bowls

Romano Bean & Tater Bowls

Prep Time: 25 Min
Cook Time: 25 - 30 Min

Yields: 2 Bowls

WHAT YOU NEED

P O T A T O E S 

• 1 Large Russet Potato 
• EVOO
• 2 Tsp. Tex-Mex Seasoning
• 1 Tsp. Garlic Powder
• Himalayan Salt

B E A N S 

• 3 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• SPICES - 1 Tsp. Mexican Chili Powder, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Tex-Mex Seasoning, 1/2 Tsp. Dried Oregano
• 1 Yellow Onion, diced
• 1/2 Red Bell Pepper, diced
• 3 Green Onions, sliced & separated light & dark
• 1 Tbsp. Tomato Paste
• 540ml Romano beans, drained & lightly rinsed
• 1/2 C + PC Brand Plant-Based Chik'n Broth
• Himalayan Salt & Cracked Pepper

O T H E R 

• 1 C Dry Brown Rice
• 2/3 C Vintage White Cheddar, shredded
• Cotija Cheese
• Green Cabbage, shredded
• Serrano Pepper Sauce (store-bought)
• Chipotle Mayo (store-bought)
• Sour Cream
• Prepared Mexican Salsa (store-bought)
• Hot Sauce

N O T E S 

• Go to town on the garnishes. Guacamole, pickled jalapenos, black beans from the can, roasted corn. You can really play around with the toppings.
• The serrano sauce is available at my grocery store. You can easily double up on the chipotle mayo or use your own, favourite sauce.

DIRECTIONS

• Prepare your brown rice according to package directions. Fluff and set aside.
• POTATOES - Preheat oven to 425 F. Cut the russet in to large, equal sized chunks and add to a mixing bowl. Pour about 1/4 c EVOO over the potatoes and add the seasonings. Toss and transfer to a parchment lined baking sheet. Season liberally with Himalayan salt. Bake 25 - 30 until crisp outside and fluffy inside. Make sure to flip a couple of times. Finish with salt if needed.​

• BEANS - Whisk together all of the spices. Begin heating the oil, half the spice blend, and garlic, in a 10" skillet set to just about medium. Once heated, stir and let the spices bloom for 30 seconds - 1 minute without scorching. Add the onion, light portions of the green onions, and bell pepper, along with a good pinch of both salt & cracked pepper. Stir and cook 5 - 6 minutes until veggies are almost tender. Stir in the tomato paste and continue to cook another minute or so to intensify the paste flavour. Add the beans and the broth, and bring to a boil. Season with salt, add the remaining spice blend, reduce to medium low, and simmer 15 - 20 minutes uncovered. Add additional broth if needed to keep the beans simmering for the required amount of time. Once finished, taste and adjust salt if needed / desired.

• ASSEMBLY - Divide the rice between two bowls and drizzle the rice with the serrano sauce. Spoon the beans on one side of each bowl, and the roasted taters on the opposite side. Place a handful of cabbage on an open side, with the shredded cheddar on the opposite side of the bowl. all four sides should be covered now./ Spoon sour cream and salsa in the center of the bowl. Drizzle the bowls with chipotle mayo followed by some crumbled cotija and the dark portions of the green onions. Don't forget the hot sauce <3
  ​ENJOY!

HAPPY VEG