Mexican Quinoa & Roasted Veggie Bowl

Mexican · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 1 cup quinoa
• 2 bell peppers (mixed colors)
• 2 zucchini
• 1 red onion
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 lime
• 1/4 cup fresh cilantro
• 1 can (15 oz) black beans (canned)
• to taste salt & pepper

Method

1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Chop bell peppers, zucchini, and red onion into bite-sized pieces.
4. Toss chopped vegetables with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
5. Roast vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
6. Drain and rinse black beans; heat briefly if desired.
7. In bowls, layer cooked quinoa, roasted vegetables, and black beans. Squeeze lime juice over each bowl and garnish with chopped cilantro.
8. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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