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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.

40 minEasyServes 4380 cal/serving

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

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. 1

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

  2. 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. 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. 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. 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. 6

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

  7. 7

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

  8. 8

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

  9. 9

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

  10. 10

    Serve immediately or pack into containers for meal prep lunches.

Questions

How long does Roasted Vegetable Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Roasted Vegetable Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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