recipe

Mini Sweet Pepper Southwest Rainbow Bowl  

flavor profile | crunchy, sweet

This delicious Mini Sweet Pepper Southwest Rainbow Bowl is bursting with color and flavor! Made with our Mini Sweet Peppers for lots of crunch, corn, black beans, avocado, sweet potatoes, and radishes topped with a Cilantro Lime dressing! Enjoy as a vegetarian meal or add your favorite protein!

PREP TIME

START TO FINISH

SERVINGS

 

What you need

Ingredients

1 bag Pero Family Farms Organic Mini Sweet Peppers, diced

½ cup Black Beans, rinsed and drained

½ cup Canned Corn, rinsed and drained

1 small Sweet Potato, peeled and cubed

¼ cup Radishes, diced or sliced

1 Haas Avocado, sliced

Lime

Fresh Cilantro for garnish (optional)

Salt & Pepper

 

Cilantro Lime Dressing

1 ripe Avocado

¼ cup Cilantro Leaves

1 Lime, juiced

2 TBLS Honey

¼ cup Water

¼ cup White Vinegar

A pinch of salt

What you need

 

Let’s Get Started

Directions

  • To prepare the roast sweet potato, preheat the oven to 400 degrees. Add the cubed sweet potato onto baking sheet. Season with salt, pepper, and drizzle of olive oil. Roast until tender, about 15 minutes. Once roasted remove from the oven and allow to cool slightly before adding the roasted sweet potato to the southwest bowl.
  • For the Cilantro Lime Dressing add all the dressing ingredients into a food processor. Blend the ingredients until smooth and creamy. This dressing will store in an airtight container in the fridge for up to 1 week.
  • To assemble the Mini Sweet Pepper Southwest Rainbow Bowl, add all the ingredients into a bowl. Sprinkle with a little salt and pepper. Dress the bowl and gently toss together.

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