Mexican Black Bean & Quinoa Bowls with Cumin Lime Drizzle
These filling and substantial vegetarian bowls are perfect for picnics or to meal prep for Mason Jar lunches!
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Ingredients
Adjust Servings
3 cups diced zucchini | |
Cooking spray | |
1/4 teaspoon salt | |
1/8 teaspoon pepper | |
1/2 teaspoon pepper | |
2 cups black beans canned rinsed, or cooked | |
1 cup fresh or defrosted frozen sweet corn | |
2 cups cooked quinoa | |
1 cup cooked quinoa | |
1 sliced avocado | |
1/2 cup crumbled goat cheese | |
2 tablespoons cilantro leaves | |
2 tablespoons chopped scallion |
Cumin Lime Drizzle
2 tablespoons evoo | |
3 tablespoons minced shallot | |
2 tablespoons lime juice | |
1 tablespoon warm water | |
1 teaspoon warm water | |
1/2 teaspoon chili powder | |
1/2 teaspoon salt |
Nutritional Information
525kcal
Calories
62g
Carbohydrates
21g
Protein
23g
Fat
6g
Saturated Fat
13mg
Cholesterol
1026mg
Sodium
1254mg
Potassium
16g
Fiber
8g
Sugar
1110IU
Vitamin A
28.5mg
Vitamin C
126mg
Calcium
5.4mg
Iron
Directions
1.
Preheat oven to 425 degrees and line a baking pan with parchment paper.
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2.
Arrange zucchini on prepared pan, spray with cooking spray, and season with salt, pepper, and cumin. Roast for 20-25 minutes or until browned.
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3.
Combine zucchini and corn in a small bowl. Whisk together all Cumin-Lime Drizzle ingredients.
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4.
When ready to assemble line up 4 bowls. Scoop into each bowl ½ cup zucchini/corn mixture, ½ cup black beans, ½ cup quinoa.
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5.
Drizzle each with 2 TB Cumin Lime mixture. Garnish each with ¼ cup salsa, 2 TB diced avocado, 2 TB goat cheese, 1 ½ TB cilantro, 1 ½ TB scallion.
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