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Roasted Veggie & Black Bean Bowl recipe

Roasted Veggie & Black Bean Bowl Recipe for Cozy Nights

Enjoy this Roasted Veggie & Black Bean Bowl recipe for a nourishing and comforting meal during chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch
Cuisine American
Servings 4 bowls
Calories 400 kcal

Equipment

  • Oven
  • Baking sheet
  • - Large bowl

Ingredients
  

For the Base

  • 1 can Black Beans rinsed and drained
  • 1 cup Quinoa or Brown Rice

For the Roasted Veggies

  • 2 cups Butternut Squash cubed
  • 1 cup Bell Peppers sliced, mix of colors
  • 1 cup Zucchini chopped
  • 1 medium Red Onion chopped

For Flavoring

  • 2 tablespoons Olive Oil or any neutral oil
  • 1 teaspoon Smoked Paprika adjust to taste
  • 1 teaspoon Cumin adjust to taste

For Garnish

  • 1/4 cup Fresh Cilantro chopped
  • 2 wedge Lime for squeezing

Instructions
 

How to Make

  • Preheat your oven to 425°F (220°C).
  • Rinse and drain your black beans if using canned. Cook your quinoa or brown rice according to package instructions.
  • Cube the butternut squash, slice the bell peppers, and chop the zucchini and red onion.
  • In a large bowl, combine the chopped veggies with olive oil, smoked paprika, and cumin. Toss until coated.
  • Spread the seasoned vegetables onto a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through.
  • Layer your cooked quinoa or brown rice in bowls, followed by the black beans and roasted vegetables.
  • Sprinkle with fresh cilantro and serve with lime wedges.

Notes

For extra creaminess, consider adding a dollop of Greek yogurt or avocado.
Keyword comfort food, cozy meals, Healthy, meal prep, Roasted Veggie & Black Bean Bowl recipe, Vegetarian