Roasted Corn, Zucchini & Black Bean Quinoa Bowls with Cumin-Lime Dressing

Name: Mexican Black Bean & Quinoa Bowls with Cumin Lime Drizzle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups diced zucchini; Cooking spray; ¼ tsp salt; 1/8 tsp pepper; ½ tsp cumin; 2 cups black beans (canned rinsed, or cooked); 1 cups fresh or defrosted (frozen sweet corn); 2 cups cooked quinoa; 1 cup salsa; 1 sliced avocado; ½ cup crumbled goat cheese; 2 TB cilantro leaves; 2 TB chopped scallion; 2 TB evoo; 3 TB minced shallot; 2 TB lime juice; 1 TB warm water; 1 tsp cumin; 1/2 tsp chili powder; 1/2 tsp salt

Print Recipe

5 from 1 vote

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!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Lunch, Main Dish, Salad

Cuisine: Mexican

Servings:

Calories: 525kcal

Ingredients

3 cups diced zucchini
Cooking spray
¼ tsp salt
1/8 tsp pepper
½ tsp cumin
2 cups black beans canned rinsed, or cooked
1 cups fresh or defrosted frozen sweet corn
2 cups cooked quinoa
1 cup salsa
1 sliced avocado
½ cup crumbled goat cheese
2 TB cilantro leaves
2 TB chopped scallion

Cumin Lime Drizzle

2 TB evoo
3 TB minced shallot
2 TB lime juice
1 TB warm water
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt

Instructions

Preheat oven to 425 degrees and line a baking pan with parchment paper. Arrange zucchini on prepared pan, spray with cooking spray, and season with salt, pepper, and cumin. Roast for 20-25 minutes or until browned. Combine zucchini and corn in a small bowl. Whisk together all Cumin-Lime Drizzle ingredients. When ready to assemble line up 4 bowls. Scoop into each bowl ½ cup zucchini/corn mixture, ½ cup black beans, ½ cup quinoa. 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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