Mexican · Dinner
Roasted Vegetable and Bean Bowl
Roasted sweet potato, bell pepper, zucchini and red onion seasoned with cumin and smoked paprika are combined with black beans, cotija cheese and a lime-cilantro dressing over cilantro-lime rice, topped with avocado and pickled jalapeño.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
586Calories
20.9gProtein
21.3gFat
84.4gCarbs
14.2gSugar
18.9gFiber
758mgSodium
25mgChol
6.6gSat Fat
2066mgPotassium
295mgCalcium
5.8mgIron
0.2mcgVitamin B12
72mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
spice-route
hidden-gems
vegetarian
gluten-free
Instructions
1
Prep
Peel and cube the sweet potato, slice the bell pepper, zucchini and red onion, and mince the garlic.
2
Roast
Toss vegetables with oil, cumin, smoked paprika, garlic and salt on a sheet pan; roast at 425°F for 20–25 minutes, stirring once, until sweet potato is tender and edges char.
3
Simmer
Warm the black beans in a saucepan over medium-low heat for 4–5 minutes, stirring occasionally, until heated through.
4
Plate
Spread rice in a bowl, stir cilantro and half the lime juice through it, spoon beans alongside, arrange roasted vegetables, top with avocado, cotija, pickled jalapeno, remaining lime juice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g black beans
- 7 oz200g sweet potato
- 11 small bell pepper
- 11 small zucchini
- 11 small red onion
- 4 tsp4 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 clove2 clove garlic
- 5.2 oz150g white rice, cooked
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 11 small avocado
- 2 oz56g cotija cheese
- 2 tbsp2 tbsp pickled jalapeno
- salt, to taste
