Chili Lime Roasted Veggie Bowls

In recent years, there has been a significant shift in dietary habits, with many individuals embracing plant-based meals as a staple in their daily lives. This trend is not just a fleeting fad; it reflects a growing awareness of the health benefits associated with consuming more fruits and vegetables. Plant-based diets are not only linked to improved health outcomes, including lower risks of chronic diseases, but they also promote environmental sustainability. As a result, recipes that celebrate the vibrant flavors and textures of vegetables are becoming increasingly popular.

Discover the vibrant world of plant-based eating with Chili Lime Roasted Veggie Bowls! Bursting with flavor, this dish features a medley of sweet potatoes, bell peppers, zucchini, and black beans, all roasted to perfection and topped with a zesty chili lime dressing. Not only is it a feast for the eyes, but it's also packed with essential nutrients and can easily accommodate various dietary preferences. Perfect for meal prep, it's a delicious and nutritious option for any meal!

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Ingredients

2 cups sweet potatoes, peeled and diced

1 cup bell peppers (red, yellow, or green), diced

1 cup zucchini, diced

1 cup red onion, diced

1 can (15 oz) black beans, rinsed and drained

2 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 2 limes

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Optional: Cooked quinoa or rice, for serving

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Veggies: In a large mixing bowl, combine the diced sweet potatoes, bell peppers, zucchini, and red onion.

Season the Vegetables: Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well-coated.

Roast the Veggies: Spread the seasoned veggies evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the sweet potatoes are tender and the edges start to caramelize, stirring halfway through.

Add Black Beans: About 5 minutes before the veggies are done roasting, add the drained black beans to the baking sheet and mix gently, allowing the beans to warm through.

Prepare the Avocado: While the veggies are roasting, slice the avocado and set aside.

Finish with Lime: Once the roasted veggie and bean mixture is out of the oven, drizzle with fresh lime juice and give it one last toss.

Assemble the Bowls: If you’re using quinoa or rice, start with a base of that in each bowl. Top with the roasted veggie bean mix, sliced avocado, and garnish with fresh cilantro.

Serve and Enjoy: Serve immediately while warm!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings