INGREDIENTS

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

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INSTRUCTIONS

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.

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