Sweet Potato and Bok Choy Bowl

This simple yet pleasing dish uses all but one of your CSA items this week! With winter upon us, it's easy to get into the rhythm of comfort food that's loaded with lots of complex carbs. This is a refreshingly light, yet satisfying meal that makes great leftovers for lunches! Enjoy!

Ingredients:
1 bag mixed greens- washed and spun dry
2 sweet potatoes- peeled, chopped into cubes
2 heads baby bok choy- washed and chopped
1 can beans of choice- drained and rinsed
2 Tbsp chili powder- divided
1 cup brown rice
2 cups water
2 Tbsp olive oil- divided
Salt and pepper to taste (about 2 tsp total)
Chopped green onion and cilantro 

Method:
Start by mixing together the water, brown rice, one tbsp chili powder and one Tbsp olive oil. Add a dash of salt. Heat over high heat in a medium pot until boiling. Reduce heat and cover for 45 minutes. After 45 minutes remove from heat and fluff with a fork.

While the rice/beans cook, start the sweet potatoes and bok choy. Heat 1 tbsp olive oil over medium heat. Add the sweet potatoes and let cook uncovered for 15 minutes, stirring as to make sure they do not stick to the pan. Once the potatoes are slightly tender, add the bok choy and the remaining chili powder. Stir well and reduce heat to low. Let cook over low heat until the potatoes are fully tender. Add about 1 tsp salt, and stir once more. Remove from heat.

While you have a moment, chop the green onions and cilantro, set aside. Wash the mixed greens and spin dry in a salad spinner. ​Optional toppings: salsa, sour cream, jalapeños, avocado, shredded cheese.

I like to make a big mixed up bowl of everything. Start by layering a bed of lettuce in the bottom of your bowl (or plate). Add a scoop of the sweet potatoes and bok choy. Next top with the rice and beans mixture. Sprinkle with the chopped herbs, and desired optional toppings!

Serve with corn chips or tortillas. And ENJOY!!