Gia Bonita (gf) Recipe
Brown coconut rice, black beans, roasted yams. Shredded lettuce, corn, juicy mango, red onion, cilantro, avocado, cotija cheese, tomato, lime. Southwest vinaigrette.
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Ingredients
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Grains and Legumes
Vegetables
Fruit
Dairy
Condiments
Dressing
Method
Preparation
- 1
Cook Brown Coconut Rice
In a saucepan, combine 1 cup of brown coconut rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Roast Yams
Preheat the oven to 400°F (200°C). Toss the cubed yams with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
Assembly
- 3
Combine Ingredients
In a large bowl, combine the cooked brown coconut rice, black beans, roasted yams, shredded lettuce, corn, diced mango, chopped red onion, cilantro, and diced tomato. Toss gently to combine.
- 4
Serve
Divide the mixture into bowls, top with sliced avocado, crumbled cotija cheese, and a squeeze of fresh lime juice. Drizzle with southwest vinaigrette to taste.
