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