Crispy Potato & Green Chile Rice Bowls (Printer-Friendly Version)
# What You'll Need:
→ For the Potatoes
01 -
1 pound Yukon gold potatoes, cut into small cubes
02 -
1 bell pepper, diced
03 -
½ red onion, diced
04 -
4 ounces soy chorizo, crumbled
05 -
2 tablespoons oil (e.g., avocado oil)
06 -
2 tablespoons taco seasoning
→ For the Green Chile Rice
07 -
1 tablespoon oil (e.g., avocado oil)
08 -
½ red onion, diced
09 -
1 clove garlic, minced
10 -
1 teaspoon cumin
11 -
1 cup basmati rice
12 -
1 (4-ounce) can green chiles
13 -
2 cups broth (e.g., vegan chicken broth)
→ For the Cilantro Lime Sauce
14 -
½ bunch cilantro
15 -
2 cloves garlic
16 -
1 jalapeño, roughly chopped
17 -
1-2 limes, juiced (to taste)
18 -
4 ounces vegan cream cheese (e.g., Kite Hill)
19 -
Salt, to taste
20 -
Water, as needed
→ Optional for Serving
21 -
Cilantro
22 -
Lime wedges
23 -
Avocado
# Let's Cook!:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, toss the potatoes, bell pepper, red onion, soy chorizo, oil, and taco seasoning until evenly coated. Spread in a single layer on the prepared baking sheet. Bake for 20 minutes, toss, and bake for another 10-20 minutes, or until the potatoes are fork-tender.
03 -
Heat oil in a skillet over medium heat. Add the onion, garlic, and cumin, and cook for 1 minute. Add the rice and cook for 2 more minutes. Stir in the green chiles and broth. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Fluff with a fork.
04 -
In a food processor or blender, combine cilantro, garlic, jalapeño, lime juice, vegan cream cheese, and salt. Blend until smooth, adding water as needed to thin. Adjust seasoning to taste.
05 -
Divide the rice among bowls. Top with the roasted potatoes and drizzle with cilantro lime sauce. Add optional toppings like cilantro, lime wedges, or avocado.
# Cook's Notes:
01 -
For extra crispiness, spread the potatoes in a single layer on the baking sheet and avoid overcrowding.
02 -
Adjust the spice level of the cilantro lime sauce by adding more or less jalapeño.