Vegan Mexican Fiesta Bowl
A colorful and flavorful vegan Mexican dinner featuring black beans, roasted vegetables, and zesty spices. This bowl is a delicious blend of textures with a kick of heat, perfect for a Fiesta Night!
ingredients
- 1 cup cooked black beans
- 2 cups cooked brown rice
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 zucchinis, sliced
- 1 cup corn kernels
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.
In a bowl, toss the sliced bell peppers, red onion, zucchinis, and corn with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper.
- 3.
Spread the seasoned vegetables on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
- 4.
While the vegetables are roasting, warm the black beans in a small saucepan over medium heat.
- 5.
Divide the cooked brown rice among four serving bowls. Top with roasted vegetables, black beans, avocado slices, and cilantro.
- 6.
Squeeze lime juice over the bowls and serve hot.
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