Roasted Vegetable Bowl

Name: Roasted Vegetable Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
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

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.

40 minEasyServes 4380 cal/serving

MexicanLunchOvenVegetarianVeganHigh FiberHalal-friendlyGluten-FreeDairy-FreePork-FreeAlcohol-Free

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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

1

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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.
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.
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.
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.
6

Heat 1 can drained and rinsed black beans in a small saucepan over medium heat until warmed through, about 3-4 minutes.
7

To assemble the bowls, divide 2 cups cooked quinoa among four bowls. Top with the roasted vegetables and black beans.
8

Add sliced 2 sliced or diced ripe avocado to each bowl and drizzle with the cilantro-lime dressing.
9

Garnish with the reserved cilantro, 1/4 cup toasted pepitas (pumpkin seeds), and a spoonful of 1/2 cup for serving salsa.
10

Serve immediately or pack into containers for meal prep lunches.

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Questions

How much time should I plan for Roasted Vegetable Bowl?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (30 minutes): "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."

What temperature do I cook Roasted Vegetable Bowl at?

For Roasted Vegetable Bowl, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 4.

What can I use instead of maple syrup in Roasted Vegetable Bowl?

The entry for Roasted Vegetable Bowl calls for 1 tsp maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I use dried beans instead of canned in Roasted Vegetable Bowl?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Roasted Vegetable Bowl uses 1 can black beans, drained and rinsed.

Can I make Roasted Vegetable Bowl less spicy?

Yes. The heat in Roasted Vegetable Bowl comes from 1 tbsp chili powder and 1 jalapeño, seeded and minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes.

How many calories are in Roasted Vegetable Bowl?

One serving (the recipe makes 4) is about 380 calories, with 16 g protein, 52 g carbohydrate and 12 g fat, plus 9 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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