Name: Southwestern Potato Bowl
Total time: 20 min
Ingredients: 4 large Yukon Gold potatoes, scrubbed; 1 (15-ounce) can pinto beans, drained, rinsed, and mashed; ½ to 1 cup Ro-Tel Diced Tomatoes and Green Chilies (look for no- or low-salt versions); 8 ounces frozen corn (we prefer white corn as it is sweeter!); 1 red bell pepper, diced; 2 scallions (white and green parts), chopped; 2 to 4 cups fresh spinach; Fresh cilantro, for garnish; Hot sauce

Ready In: 20 minutes
Makes 2 bowls
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What is more filling than potatoes? And what packs more Southwestern flavor than Ro-Tel Diced Tomatoes and Green Chilies? Nothing and no one. So, giddyup! It’s time for a quick and hearty vegan potato bowl.

(Editor’s Note: If you can’t find the Ro-Tel brand, you can substitute with any other diced tomatoes with green chilies.)

Recipe from The Engine 2 Seven-Day Rescue Diet.

By Rip Esselstyn, Jan 20, 2017

Ingredients

4 large Yukon Gold potatoes, scrubbed
1 (15-ounce) can pinto beans, drained, rinsed, and mashed
½ to 1 cup Ro-Tel Diced Tomatoes and Green Chilies (look for no- or low-salt versions)
8 ounces frozen corn (we prefer white corn as it is sweeter!)
1 red bell pepper, diced
2 scallions (white and green parts), chopped
2 to 4 cups fresh spinach
Fresh cilantro, for garnish
Hot sauce

Instructions

Prepare the Yukon Gold potatoes any way you prefer: Microwave the potatoes, two at a time, for 8 to 10 minutes, or until each potato is cooked through. Or preheat the oven to 375°F. Place the potatoes directly on the oven rack. Bake for 45 minutes to 1 hour, or until cooked through.
Place the beans in a microwavable bowl and heat for 60 seconds. Or, if you prefer to use the stovetop, place the beans in a small pot over medium-high heat, stirring occasionally, for about 2 minutes, or until thoroughly warmed. With the backside of a fork, smash about half of the beans. Add the desired amount of Ro-Tel tomatoes to the beans, along with the corn, pepper, and green onion. Set aside.
In the base of 2 large bowls, place a layer of fresh spinach, followed by the potato, cut in half or cubed (your choice). Add the bean mixture on top of the potato and garnish with cilantro and a few shakes of your favorite hot sauce. Don’t forget to serve along with a green salad or a heaping helping of cooked greens.

tags:

Southwestern

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Jennifer3 months ago

What would be a good substitute for the corn? We recently found out my husband is allergic. Thanks.

Tappi6 months ago

This is delicious. I used a poblano instead of a bell pepper as that’s what was in the fridge.

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about the author

Rip Esselstyn

Rip Esselstyn, son of Caldwell Esselstyn, MD, was a firefighter in the Austin Fire Department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit PlantStrong.com and follow him on Instagram and Facebook for updates.

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