Roasted Vegetable Bowl
A colorful and nutritious Mexican-inspired bowl featuring spice-roasted vegetables, black beans, avocado, and a zesty cilantro-lime dressing. This plant-based lunch is as delicious as it is satisfying.
Ingredients
- 1 large sweet potato, cubed
- 2 bell peppers (red and yellow), sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 cup corn kernels (fresh or frozen)
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can black beans, drained and rinsed
- 2 cups quinoa, cooked
- 2 ripe avocado, sliced or diced
- 3 tbsp fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 garlic clove, minced
- 1 tsp maple syrup
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1/2 cup salsa, for serving
Instructions
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1
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2
In a small bowl, mix together 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, half of the 1 tsp salt, and half of the 1/2 tsp black pepper.
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3
Place 1 large cubed sweet potato, 2 sliced bell peppers (red and yellow), 1 sliced into half-moons zucchini, 1 sliced red onion, and 1 cup corn kernels (fresh or frozen) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with the spice mixture. Toss to coat evenly.
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4
Spread the vegetables in a single layer and roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and beginning to caramelize.
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5
Meanwhile, make the cilantro-lime dressing: In a small bowl or jar, combine the remaining 3 tbsp olive oil, 3 tbsp fresh lime juice, 1/2 cup chopped fresh cilantro (reserving some for garnish), 1 seeded and minced jalapeño, 2 minced garlic clove, 1 tsp maple syrup, and remaining salt and pepper. Whisk or shake to combine.
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6
Heat 1 can drained and rinsed black beans in a small saucepan over medium heat until warmed through, about 3-4 minutes.
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7
To assemble the bowls, divide 2 cups cooked quinoa among four bowls. Top with the roasted vegetables and black beans.
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8
Add sliced 2 sliced or diced ripe avocado to each bowl and drizzle with the cilantro-lime dressing.
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9
Garnish with the reserved cilantro, 1/4 cup toasted pepitas (pumpkin seeds), and a spoonful of 1/2 cup for serving salsa.
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10
Serve immediately or pack into containers for meal prep lunches.