Mighty Cheese Sauce or nacho cheez sauce or Romesco Sauce
Fresh cilantrochopped
Instructions
Par-cook potatoes in microwave or in boiling water on stove for 4-5 minutes until mostly cooked. Set aside.
Cook rice according to package directions. I cook 2 cups light brown rice with 2 ½ cups water in the Instant Pot for 4 minutes, and release pressure naturally. Set aside.
Evenly lay all of the vegetables and potatoes on a lined baking sheet.
Combine the spice blend and sprinkle evenly over vegetables and potatoes.
Grill on open flame, in smoker, or in oven at 400° F for 15 minutes. Turn over and grill another 10-15 minutes, until desired doneness.
Assemble the bowl by spooning greens, grains, grilled vegetables, refried beans, and remaining ingredients in desired order and quantity.
Garnish with cilantro.
Notes
- You can use any grains but we enjoy brown rice the most. Same goes for the sauce. Romesco sauce and Mighty Cheez sauce are our favorites here; but you can use any sauce. Hope makes a delicious chipotle sauce that we like a lot, too. But you can use whatever sauce you have on hand or your favorite sauce.- This recipe does not use oil on the grilled vegetables, but I use a lined pan or lay them on a wire rack over a baking sheet to avoid sticking. If your vegetables tend to stick to your grill or pan, use a nonstick spray first – when necessary, I prefer using avocado oil spray. The key here is to cook the vegetables quickly. If not, they start to dry out too much, as indicated in my photos. I accidentally overcooked mine.