Mexican Black Bean & Quinoa Bowls with Cumin Lime Drizzle

25 minutes


4 servings

These filling and substantial vegetarian bowls are perfect for picnics or to meal prep for Mason Jar lunches!

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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


Preheat oven to 425 degrees and line a baking pan with parchment paper.
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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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Combine zucchini and corn in a small bowl. Whisk together all Cumin-Lime Drizzle ingredients.
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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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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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