Balboa Recipe

Cook the Brown Rice

Rinse the brown rice under cold water. In a pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until the rice is tender. Fluff with a fork and set aside.

Roast the Sweet Potatoes

Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, salt, black pepper, and paprika. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly charred, flipping halfway through.

Char the Corn

In a skillet over medium-high heat, add a little olive oil and the corn. Sauté for about 5-7 minutes, stirring frequently, until the corn is charred and cooked through.

Prepare the Avocado

While the sweet potatoes and corn are cooking, slice the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado and drizzle with lime juice to prevent browning.

Assemble the Balboa

In a bowl, start with a base of brown rice. Top with roasted sweet potatoes, charred corn, and diced avocado. Serve with pita chips on the side or crushed on top for added crunch.