Roasted Veggie and Black Bean Bowls

28
Roasted Veggie and Black Bean Bowls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1

    teaspoon cumin

  • 1

    tablespoon chili powder

  • Salt and pepper, to taste

  • 2

    medium sweet potatoes, diced

  • 1

    medium red onion, diced

  • 1

    large red bell pepper, diced

  • 1

    jalapeno, seeded and chopped fine

  • 3

    cups cooked brown rice (try cilantro-lime rice)

  • 2

    cans black beans, drained and rinsed

  • Lime wedges

  • Other toppings (avocado, chopped cilantro, sour cream, cheese, etc.)

Directions

Instructions Preheat oven to 400°. Spray a baking sheet with cooking spray and set aside. In a medium-sized bowl, mix together the olive oil, garlic, cumin, chili powder, salt and pepper until combined. Add sweet potatoes, onions, red peppers, and jalapeno and toss to coat. Spread out the veggies on the prepared baking sheet in one layer. Roast in preheated oven for 20-30 minutes, stirring occasionally, until the veggies are tender and beginning to brown and carmelize. To assemble bowls, spoon rice into bowl and top with black beans, then top with roasted veggies. Spritz bowl with lime juice and then top with desired toppings. Nutritional Info Serving size: About 1/3 cup rice, 1/2 cup beans and 1/2 cup roasted veggies. Servings per recipe: About 8. Note: nutritional info does not include toppings. ##LAVEEM_LABEL-ID:f81d5004##


Nutrition

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