This is my first ever plant base meal and to be honest I underestimated it because I thought it wasn’t going to be tasty nor fulfilling but oh my gosh let me tell you, it was to die for and I felt full but not sluggish. This bowl will have you feeling energized throughout the entire day. Best part is that there was no stove cooking, everything was put in the oven and it cooked on its own.
# of Ingredients
13-14
Prep Time (Minutes)
10 min
Cook Time (Minutes)
15 min
Total Time (minutes)
25 min
Serving
1 medium size bowl will count as your protein, carb, fat, and veggies
You will get your sweet potatoes (peel and chop), bell peppers (slice), shishito peppers, and Anaheim peppers and you will add to bake sheets. You will cover your bake sheets with aluminum foil, spray non stick spray and add your veggies to bake sheets.
You will then drizzle olive oil (dont measure just drizzle) and season with salt and pepper.
You will then bake all ingredients at 450 (shishito peppers for 15 minutes and rest for 30 minutes)
Once you take out the shishito peppers after 15 minutes make sure you move around sweet potatoes, bell peppers, and flip Anaheim peppers.
Once your ingredients are ready, you will be ready to create your bowl.
Here is an image of the other ingredients I used to create my bowl.
And here you have your plant based Mexican bowl. I always say presentation is key and if your food looks great you will want to eat and enjoy.
