Avocado Potato Harvest Bowl
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Ingredients
  1. 1 Del Monte® Hass avocado, halved and cut into slices
  2. 1 cup cooked brown rice
  3. 2 cups romaine lettuce
  4. ¼ cup of chickpeas, roasted
  5. 1 cup potatoes, cut into slices and roasted in the oven for 20 minutes at 450°F
  6. 1 cup of Del Monte® red peppers, cut into slices and roasted in the oven for 20 minutes at 450°F
Instructions
  1. In a mixing bowl, add romaine lettuce, brown rice and chickpeas.
  2. Add avocado, potato and red peppers on top and enjoy!
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