Ingredients
For the Cilantro Lime Rice:
- 1 cup jasmine rice Minute brand
- 2 cups vegetable broth
- 1/4 cup fresh cilantro chopped
- Juice and zest of 1 lime
- 1 tbsp olive oil
- Pinch of salt
For the Black Beans:
- 1 can black beans drained and rinsed
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt to taste
For the Roasted Veggies:
- Red orange, and yellow bell peppers, sliced
- Yellow squash sliced
- Red onions sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
Prepare the Cilantro Lime Rice:
- Cook the jasmine rice in vegetable broth according to package instructions.
- Once cooked, mix in olive oil, lime juice, lime zest, cilantro, and a pinch of salt. Set aside.
Season the Black Beans:
- Heat a skillet over medium heat. Add the black beans along with cumin, chili powder, smoked paprika, garlic powder, and salt.
- Stir for 3–5 minutes until warmed through. Set aside.
Roast the Veggies:
- Preheat the oven to 400°F (200°C).
- Toss the sliced peppers, squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 15–20 minutes, or until tender and slightly charred.
Assemble the Bowls:
- Start with a base of cilantro lime rice.
- Add a generous scoop of black beans.
- Top with roasted veggies.
- Garnish with extra cilantro or lime wedges if desired.
Notes
Optional Additions:
•Avocado slices or guacamole
•Salsa or a drizzle of hot sauce
•A sprinkle of vegan cheese or nutritional yeast
