Wintertime Mexi Bowl

Growing up in California, Mexican food is pretty much the closest thing to "food from home" that I've got. Whenever I travel off to foreign lands, Mexican food is the number one thing I miss - and is always the first meal I have upon returning home. Sometimes, I even stop and get some tacos on my way home from the airport. So, nothing says comfort to my psyche quite like Mexican food. 

In the summer time, I love throwing together "Mexi Bowls" - full of beans and spices and veggies and salsa... I've been missing that and was determined not to let the wintery season get in my way.

On my first pass, I made a big batch of refried pinto beans, loaded with cumin and fresh salsa. Then I added in steamed cubes of winter squash, pan fried with toasted cumin and coconut oil. Tossed in some collared greens sauteed with garlic and veggie broth, some green peas (frozen), and topped it all with cilantro and fresh lime.

so. damned. good.

The second Winter Mexi Bowl was even better ~ With roasted cauliflower and butternuts! The roasted goodness was a great addition, and I decided to write down what I did so that I could share with you (and so that I could repeat the magic again!)

Here's what I did, though (obviously) this "recipe" is super tweakable. Also, I made a note "This would be even better with twice as much cauliflower!" - so feel free to double up on the roasted cauliflower:

Amey's Wintertime Mexi Bowl

(makes two servings)

2 tsp olive oil, divided
12 oz butternut squash, cut into 1/2 inch cubes
1/4 tsp cumin,
1/4 tsp coriander
8 oz cauliflower, cut into small florets
1/8 tsp salt
8 oz collards, rinsed and chopped
2-3 cloves of garlic, sliced
1 can of vegetarian refried beans (or 2 cups homemade refries)
6 oz fresh salsa of your choice (about 1/2 of a tub of salsa)
1 tsp ground cumin

Garnishes:
shredded green cabbage
fresh cilantro, chopped
scallions, chopped up
more salsa or hot sauce

To prepare:

Preheat your oven to 375 F, and line two baking sheets with foil. Toss the butternut cubes with 3/4 tsp olive oil, 1/4 tsp cumin, and 1/4 tsp coriander. Put on one baking sheet. Toss the chopped cauliflower with 3/4 tsp olive oil and 1/8 tsp salt, and put on your second baking sheet.

Roast the veggies for 20 minutes - but give them a stir after 10 min.

Meanwhile, rinse and chop your collard greens. In a large saute pan over medium-high heat, add 1/2 tsp olive oil and the sliced garlic. After about a minute or so, add the chopped collards. Add some water as needed to prevent sticking, and saute until the collards are bright green.

Finally, combine the refries, salsa, and 1 tsp cumin in a small pot and mix well. Warm over medium-high heat until the beans are simmering and heated through.

To serve, put half of the beans, half of the butternuts, half of the cauliflowers, and half of the collards in a giant bowl ~ and add as many of the garnishes as you want. Go crazy!

In addition to loving Mexican food, I also love love love love Mariachi Music. 

It is so amazing and alive! 

I made a doodle of Mariachis singing a song about vegetables.