Name: Roasted Vegetable Burrito Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 cup sweet onion, chopped; 2 cup zucchini, chopped (about 3 zucchini); 2 red peppers, chopped; 1 cup frozen corn kernels, defrosted; 2 Tbs olive oil; 2 tsp ground cumin; 2 tsp coriander seeds; 1 cup quinoa, cooked; 1 pnt cherry tomatoes, halved; 1 15 oz. canned black beans, drained and rinsed; 4 scallions, chopped; 1/4 cup pepitas (pumpkin seeds); 1 lime, cut into wedges; 1/2 cup cilantro; 1/4 cup olive oil; 2 limes , juiced (for 3 tablespoons of juice); 1 clove garlic

AuthorJeanne PetrucciCategoryMain Entrees, SaladsDifficultyBeginner

Yields1 Serving

Prep Time30 minsCook Time30 minsTotal Time1 hr

Bowl

1 cup sweet onion, chopped

2 cup zucchini, chopped (about 3 zucchini)

2 red peppers, chopped

1 cup frozen corn kernels, defrosted

2 Tbs olive oil

2 tsp ground cumin

2 tsp coriander seeds

1 cup quinoa, cooked

1 pnt cherry tomatoes, halved

1 15 oz. canned black beans, drained and rinsed

4 scallions, chopped

1/4 cup pepitas (pumpkin seeds)

1 lime, cut into wedges

Dressing

1/2 cup cilantro

1/4 cup olive oil

2 limes , juiced (for 3 tablespoons of juice)

1 clove garlic

Prep

Preheat oven to 400°F.

Chop onion, zucchini, pepper, and scallions. Slice tomatoes and lime.

Cook quinoa according to directions.

Make

Toss onions, zucchini, pepper, and corn with olive oil. Season with ground cumin, coriander, salt, and pepper and place in oven for about 20 minutes.

Meanwhile, make dressing. Place all ingredients in a blender and process until smooth.

Place roasted vegetables, quinoa, tomatoes, beans, and scallions in a large bowl. Toss until combine. Mix in enough dressing to coat. Serve topped with pepitas and lime.

Ingredients