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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Vegetable & Black Bean Rice Bowls Recipe

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This recipe for Roasted Vegetable & Black Bean Rice Bowls is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
Salt and pepper, to taste
2 medium sweet potatoes, diced
1 medium red onion, diced
1 large red bell pepper, diced
1 jalapeno, seeded and chopped fine
3 cups cooked brown rice (try cilantro-lime rice)
2 cans black beans, drained and rinsed
Lime wedges
Other toppings (avocado, chopped cilantro, sour cream, cheese, etc.)
Directions:
Directions:
Preheat oven to 400°. Spray a baking sheet with cooking spray and set aside.
In a medium-sized bowl, mix together the olive oil, garlic, cumin, chili powder, salt and pepper until combined. Add sweet potatoes, onions, red peppers, and jalapeno and toss to coat. Spread out the veggies on the prepared baking sheet in one layer. Roast in preheated oven for 20-30 minutes, stirring occasionally, until the veggies are tender and beginning to brown and carmelize.
To assemble bowls, spoon rice into bowl and top with black beans, then top with roasted veggies. Spritz bowl with lime juice and then top with desired toppings. º
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutrition: About 1/3 cup rice, 1/2 cup beans and 1/2 cup roasted veggies.

 

 

 

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