AuthorJeanne PetrucciCategory, DifficultyBeginner
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
1

Preheat oven to 400°F.

2

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

3

Cook quinoa according to directions.

Make
4

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.

5

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

6

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

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
1

Preheat oven to 400°F.

2

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

3

Cook quinoa according to directions.

Make
4

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.

5

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

6

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.

Roasted Vegetable Burrito Bowl