Honey Chipotle Veggie Fajita Bowls



1/4 cup Wholesome Organic Honey
1/4 cup olive oil, divided
2 tbsp lime juice
1 chipotle in adobo sauce, finely chopped
1 tsp ground cumin
3/4 tsp salt, divided
2 medium sweet potatoes, sliced into 1/2-inch thick rounds (about 1 lb)
1 red pepper, quartered
1 small red onion, sliced into 1/4-inch rounds
2 cups cooked brown rice
1 ripe avocado, halved, pitted, peeled and sliced
1/2 cup cooked corn
2 tbsp pickled jalapeno slices
1/3 cup finely crumbled feta cheese
Cilantro Yogurt Dressing:
1/2 cup plain 2% yogurt
1/4 cup finely chopped fresh cilantro
1/2 tsp lime zest
2 tbsp lime juice
1 tbsp olive oil
1 tsp Wholesome Organic Honey
1 clove garlic, minced
1/2 tsp salt


Cilantro Yogurt Dressing: Whisk together yogurt, cilantro, lime zest, lime juice, olive oil, honey, garlic and salt; cover and refrigerate until needed.

Meanwhile, preheat grill to medium heat; grease grates well. Whisk together honey, 2 tbsp olive oil, lime juice, chipotle pepper, cumin and 1/2 tsp salt in large bowl; add sweet potatoes and toss to coat. In separate bowl, drizzle peppers and onions with remaining oil and salt, tossing to coat.

Grill sweet potatoes for 6 to 8 minutes, turning once, or until grill marked and tender. Grill peppers and onions for 5 minutes, turning once, or until grill marked and tender.

Let cool slightly; slice peppers and halve onion rounds.

Divide rice among 4 bowls. Top with sweet potatoes, peppers and onions, avocado, corn and jalapeno slices. Sprinkle with feta. Drizzle with Cilantro Yogurt Dressing.

If you’d prefer something other than brown rice, try this with another grain, such as quinoa, farro, freekah or bulgur.


Wholesome Organic Fair Trade Honey

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