Roasted Veggie & Black Bean Bowl Recipe for Ultimate Comfort
A nourishing Roasted Veggie & Black Bean Bowl recipe bursting with flavor, ideal for busy weeknights.
Equipment
- Oven
- Baking sheet
- - Large bowl
- - Colander
- small bowl
- Whisk
Ingredients
For the Roasted Veggies
- 2 cups Bell Peppers Diced
- 1 cup Zucchini Diced
- 1 medium Red Onion Sliced
- 1 cup Cherry Tomatoes Halved
- 2 tablespoons Olive Oil Extra virgin
- to taste Salt
- to taste Pepper
For the Black Bean Mixture
- 1 can Canned Black Beans Rinsed
- 1 teaspoon Garlic Powder or fresh garlic
- 1 teaspoon Cumin
For the Dressing
- 2 tablespoons Lime Juice Fresh
- 1/4 cup Cilantro Chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Honey or Agave Syrup
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C).
- Dice bell peppers and zucchini into bite-sized pieces and slice the red onion into wedges. Halve the cherry tomatoes.
- Place your chopped veggies in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Arrange the veggies in a single layer on a baking sheet.
- Bake for about 20-25 minutes, stirring halfway through, until veggies are tender and slightly caramelized.
- Rinse the canned black beans in a colander, then mix them with garlic powder and cumin in a small bowl.
- Whisk together lime juice, chopped cilantro, olive oil, and honey or agave syrup in another bowl. Adjust seasoning to taste.
- Once the veggies are cooked, spoon the black bean mixture into bowls, top with roasted veggies, and drizzle with dressing. Garnish as desired.
Notes
This dish stores well in the fridge for up to three days. It can also be frozen for up to two months. Add a splash of water or olive oil when reheating to maintain moisture.