Roasted Veggie & Black Bean Bowls
Roasted Veggie & Black Bean Bowls are a vibrant and healthy dish that combines roasted vegetables, black beans, and various flavorful toppings. This nutritious bowl is packed with fiber, protein, and essential vitamins, making it a satisfying meal for vegetarians and meat-eaters alike.
Ingredients:
- 1 cup of cooked black beans
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 sweet potato, cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for garnish
- Optional: Salsa or Greek yogurt for extra creaminess
Calories:
Approximately 400-450 calories per serving, depending on the portion size and added toppings.
How to Cook:
- Preheat your oven to 425°F (220°C).
- Toss the diced sweet potato, zucchini, and bell pepper in olive oil, cumin, chili powder, salt, and pepper.
- Spread the veggies on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
- While the vegetables roast, heat the black beans in a saucepan over low heat until warmed through.
- Once the veggies are done, assemble your bowls by layering the roasted vegetables and black beans.
- Top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Optional: Add a dollop of salsa or Greek yogurt for extra flavor.
History:
The roasted veggie and black bean bowl is inspired by the growing trend of plant-based eating. Rooted in Mexican and Southwestern cuisines, it highlights the use of beans and roasted vegetables, a common feature in these regions. The dish has gained popularity in recent years due to its flexibility, health benefits, and the increasing interest in sustainable, plant-forward meals
