Begin~ You can begin at any time, at any age, at any point in your life, you can always begin again!! No matter where you are, no matter where you have been, no matter where it is you have yet to go. There is no backward, only forward, trusting that now is as good a time as any. Pay attention to that little whisper in your heart, it's begging you to take that first step, it's begging you to BEGIN!!!
This is your journey, your decisions on what your life looks like to you and how you want to live it. Putting things off until tomorrow, there will always be a tomorrow, it is today that matters. You can begin a business, begin a new job, begin a new relationship, begin putting yourself first, begin taking better care of yourself, eating better, sleeping better, living better. Begin anything you have been putting off, for what ever the reason might be. No excuses, no more rationalizing why is isn't the right time, YET! Begin!!!!
Open your heart to all the possibilities of what your life can be. All your dreams and aspirations, begin putting the pieces together that match, and watch your life unfold into something so beautiful and fulfilling. Don't let the process intimidate you or scare you, find your inspiration and move in that direction. Sometimes we can live under a cloud of negativity, letting it bathe you in its dark colors and waves of emotions. To begin, we need to slough off all that energy that does not serve you, and move into optimism and the positive light. Sit in the knowing that you can do or be anything you desire, and in the knowing that it is never too late to BEGIN!
It is always the right time to start! Feed your soul with the greatest intentions and begin.
Vegetarian Burrito Bowl
Ingredients:
1 ½ lbs sweet potatoes, peeled and diced into 1" cubes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
3 tbsp olive oil, divided
1 green bell pepper, seeds removed and sliced into thin strips
1 red bell pepper, seeds removed and sliced into thin strips
½ large white onion, thinly sliced
1 (15.5 oz can) black beans, rinsed and drained
1 cup rice, uncooked
3 tablespoon salsa verde (use ⅓ cup if you like more heat)
½ cup cherry tomatoes, diced
½ cup guacamole, homemade or store-bought
chopped cilantro and limes for garnish
Directions:
Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
In same large bowl, toss together the sweet potato, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tablespoon olive oil. Spread sweet potatoes on the other side of the baking sheet in an even layer.
Bake for 35-40 minutes until the sweet potatoes are tender and caramelized on the edges. Flip the sweet potatoes, peppers and onions halfway through.
While sweet potatoes are roasting, cook rice according to package instructions. Mix the rice with the salsa verde. Set aside.
Assemble the burrito bowls. Add rice, sweet potatoes, peppers, onion, black beans, tomatoes and guacamole. Top with lime and cilantro.
