Latin Style Greens, Beans & Grains: Detox recipe 18 of 21May 10, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
Keeping it simple in the kitchen doesn’t mean eating plain brown rice. With the right formula, you can make a million meals and never even look at a recipe!
Today’s recipe (from Jennifer at healthcoachandcook.com) plays with a very basic detox formula of mine. Ready?
You take some greens.
You take some grains.
You take some beans.
Add add a bunch of awesome seasoning and toppings.
Ok, ok. You want to see an example of how it’s done? I don’t blame ya. This is delicious stuff.
Latin Style Greens, Beans & Grains
1 Tbl. extra virgin olive oil
1/4 tsp. chili flakes (more if you like it HOT!)
2 cloves of garlic, minced
2 shallots, chopped
1 bag baby spinach, washed
10 cherry tomatoes, quartered
1 yellow pepper, diced
1/2 tsp. turmeric
1/2 tsp. cumin
*1/2 tsp. smoked paprika (optional, but gives a nice smokey flavor)
1 can organic black beans, rinsed and drained
1 baked sweet potato, skin removed and cut into 1 inch chunks
2 cups of brown rice, cooked
1 avocado, chopped into 1/2″ pieces
2 scallions, chopped
1/2 bunch cilantro, chopped
Optional: hot sauce or salsa
Heat olive oil and chili flakes in a large pan or wok. When oil is hot, add garlic and shallots, sauté to soften.
Add cherry tomatoes, spinach, yellow pepper, turmeric, cumin and smoked paprika. Sauté until soften and spinach is wilted. Add black beans and a pre-baked diced sweet potato, cook until heated through completely. Season with salt and pepper to taste.
Serve over brown rice. Top each plate with avocado, scallions and cilantro, hot sauce/salsa.
This dish is great cold the next day if there are any leftovers.