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
Servings: 4
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.
Nutrition
Calories: 525kcal | Carbohydrates: 62g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 1026mg | Potassium: 1254mg | Fiber: 16g | Sugar: 8g | Vitamin A: 22.2% | Vitamin C: 34.5% | Calcium: 12.6% | Iron: 30.1%
