Roasted Vegetable Burrito Bowl

By Jeanne Petrucci

Posted June 11, 2019

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Roasted Vegetable Burrito Bowl

Name: Roasted Vegetable Burrito Bowl
Prep time: 30 min
Total time: 60 min
Yield: 4 Servings
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

Main Entrees, Salads

June 11, 2019

Yields: 4 Servings

Ingredients

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

Directions

Prep

1Preheat oven to 400°F.

2Chop onion, zucchini, pepper, and scallions. Slice tomatoes and lime.

3Cook quinoa according to directions.

Make

1Toss onions, zucchini, pepper, and corn with olive oil. Season with ground cumin, coriander, salt, and pepper and place in oven for about 20 minutes.

2Meanwhile, make dressing. Place all ingredients in a blender and process until smooth.

3Place 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.

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Jeanne Petrucci

Roasted Vegetable Burrito Bowl