Recipe: Southwest-Inspired Nourished Bowl

Author: Lisa Case, Hamama Friends Group. You can find her on Facebook and Instagram @nourishedbylisa 

Prep Time: 5-10 Minutes

Cook Time: 30-40 Minutes

Makes: 2 Servings

“This bowl is a favorite in my household!  I absolutely love how easy it is to pull together. It’s not only filling, but super nourishing as well!” - Lisa Case

• 1 can black beans, drained & rinsed
• 2 cups frozen corn, thawed
• 1 - 10oz container store-bought pico de gallo
• Red & green bell pepper, sliced
• 1 medium yellow onion, sliced
• 2 medium yukon gold potatoes, cubed
• Sazon seasoning 
• 2 green onions, diced
• Small handful of cilantro, chopped
• 1 avocado, cubed
• Broccoli microgreens
• Romaine lettuce, chopped

Cashew Cheese Sauce:

• ¾ Cup Water
• 1/2 cup raw cashews, soaked overnight if not using a high-powered blender
• 6 Tbsp nutritional yeast
• 1/2 cup roasted red pepper from a jar
• 1 Tbsp lemon juice
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4-1/2 tsp smoked paprika, optional

1. Preheat the oven to 425 degrees F. Toss potatoes with sazon seasoning (or use your favorite taco/fajita blend). Spread on a lined baking sheet and roast for 30-40 minutes until browned, stirring halfway.
2. Mix the corn with the pico de gallo and set aside.
3. In the meantime, saute the onions & peppers in a skillet with 1/4 cup water until peppers are tender and onion is translucent. Add a splash of water if they start to stick. 
4. Make the Cashew Cheese Sauce next.
5. Blend everything for the cashew cheese sauce in a high-powered blender until smooth and creamy. 
6. Finally, you can assemble the bowls!
7. Divide the ingredients between two large bowls. Top with the cashew cheese sauce and plenty of Hamama broccoli microgreens! Enjoy!