Kristi Whitley

Healthy Living

Mexican Bowls
By Kristi

This recipe is great for families or entertaining because you can build-your-own bowl. If you would like to keep the vegetables separated, just toss them individually using the same zip bag, and roast them next to each other on the sheet pans. 
For the roasted vegetables:

Chop the following and place into a zip top bag:
1 Zucchini
1 Yellow squash
1 large sweet onion
1 bell pepper, red looks best
1 pkg sliced mushrooms

Add these to the bag and toss:
2-4 T olive oil
1 T cumin
1 T chili powder
½ T garlic powder
1 T oregano
Smoked Salt and pepper

For the Bowls:

2 cups cooked brown rice or quinoa

1 can black beans with liquid, or refried beans, warmed

Toppings: optional

Diced avocado



Tofu sour cream

Vegan Ranch

Preheat oven to 400 degrees.

Spread the chopped veggies in a single layer onto a sheet pan or two.

Roast for about 20-30 minutes, until edges turn brown and veggies begin to get tender. If the sheet pan is too crowded the veggies will steam more than roast. No worries, they will just take a little longer to cook and be a little more wet.

Meanwhile gather toppings and warm the rice and beans.

Layer rice, then beans, then veggies in individual bowls. 

Garnish with salsa, avocado, Vegan Ranch, etc.