Roasted Veggie and Black Bean Rice Bowls
This roasted veggie and black bean rice bowls not only makes for a great lunch, but it also makes great leftovers.
Servings: 8 servings
Calories: 161kcal
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.
Instructions
- Preheat oven to 400°F. 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.
Video
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 81mg | Potassium: 331mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8813IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
