When I first started eating vegetarian, one of the things I noticed right away was the lack of flavor restaurants would use in their vegetarian options. It was almost as if vegetarian was synonymous with: “oh you don’t eat meat? That must mean you want a big pile of vegetables with nothing else or pasta, lots of pasta.” It’s not that I wouldn’t gladly eat my weight in fresh vegetables, it was just I wanted something more. Of course, this all changed when I moved to California (did you hear there is a vegetarian restaurant opening in Sac? Plus all the other amazing restaurants that have wonderful vegetarian options?) but I think my awareness of flavor really helped me find my path in the kitchen.
Of course, a lot of this flavor comes from herbs and spices. I love having a small herb garden on my patio along with a cupboard brimming with good spices. Give me an adobo or curry seasoning and I’ll put it on everything. I also think it’s amazing the differences that can be made from adding a pinch of something or combing two flavors- it’s a new game (and rather fun!)
- ½ tablespoon olive oil
- ¼ red onion
- 2 tablespoons minced poblano pepper
- 1 medium sweet potato, shredded
- ½-1 teaspoon chipotle powder + water
- Juice from one lime
- ½ cup cooked brown rice
- 3 tablespoons cilantro, divided
- 2 eggs
- 1 avocado
- 2-3 tablespoons crumbled cojita cheese
- In an 8″ cast iron skillet, heat olive oil over medium-low heat. Add onion and peppers,cooking for 5-6 minutes. Stir in shredded sweet potatoes, juice from 1 lime, and 2 tablespoons water. Cover and let cook for 4-5 minutes, just until sweet potatoes are becoming soft.
- Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both the eggs in. Cover, reduce the heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 7-12 minutes.
- Serve with wedges of avocado, a sprinkle of cojita cheese, cilantro, and a bit of extra lime juice