Mexican Quinoa & Roasted Veggie Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 40 min · Beans · vegetarian, vegan, gluten-free
430 cal
15g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 1/2 cup quinoa
- 1 bell peppers (mixed colors)
- 1 zucchini
- 1 red onion
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 lime
- 1/4 cup fresh cilantro
- 1 can (15 oz) black beans (canned)
- to taste salt & pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- Cook quinoa according to package instructions.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss chopped vegetables with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
- Drain and rinse black beans; heat briefly if desired.
- In bowls, layer cooked quinoa, roasted vegetables, and black beans. Squeeze lime juice over each bowl and garnish with chopped cilantro.
- Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.