Savory Roasted Veggie & Black Bean Bowl Recipe for Comfort
Discover the Roasted Veggie & Black Bean Bowl recipe, a comforting dish bursting with flavor and nutrition.
Equipment
- - Baking dish
- - Oven
Ingredients
For the Traybake
- 1 can Queen Black Beans or any canned black beans
- 2 tablespoons Olive Oil or avocado oil or melted coconut oil
- 1 medium Onion or shallots or leeks
- 1 medium Red Bell Pepper or any color bell pepper or zucchini
- 1 medium Butternut Squash or sweet potatoes
- 6 tablespoons Tomato Puree or crushed tomatoes
- 1 tablespoon Honey or Maple Syrup or agave syrup for vegans
- 1 tablespoon Chipotle Chilli Paste or sriracha
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Cinnamon
- 4 cloves Garlic fresh preferred
For Serving
- 2 cups Rice or quinoa
- 1 cup Yogurt/Sour Cream or dairy-free yogurt
- 1 medium Avocado optional but recommended
- 2 wedges Lime or lemon
- 0.25 cup Fresh Coriander or parsley
Instructions
How to Make Roasted Veggie & Black Bean Bowl
- Preheat the oven to 200°C (390°F).
- Combine all ingredients except the black beans and garlic in a large baking dish. Drizzle with a splash of water and mix well.
- Roast in the oven for 35-40 minutes, stirring halfway through.
- Add garlic and black beans to the tray, stir, and return to the oven.
- Warm for an additional 5-6 minutes.
- Serve spooned over cooked rice and garnish with yogurt or sour cream, avocado, fresh coriander, and lime juice.
Notes
Customize ingredients based on your preferences. Can be made ahead and stored in the fridge for up to three days.