Chili Lime Roasted Veggie Bowls

In today's culinary landscape, the fusion of vibrant flavors and healthy ingredients has become increasingly popular. One recipe that beautifully encapsulates this trend is the Zesty Chili Lime Roasted Veggie Bowl. This dish not only tantalizes your taste buds with its zesty and spicy notes but also serves as a nourishing meal packed with essential nutrients. Whether you're a seasoned vegetarian, a health-conscious omnivore, or simply looking to incorporate more plant-based meals into your diet, this bowl offers a delightful way to celebrate vegetables.

Discover the vibrant and nutritious Zesty Chili Lime Roasted Veggie Bowls that blend bold flavors with wholesome ingredients. This recipe celebrates seasonal vegetables like sweet potatoes, bell peppers, and zucchini, all enhanced by a zesty lime dressing. Perfect for meal prep or gatherings, these bowls offer flexibility for any dietary preference. Explore the benefits of roasting vegetables and enjoy a nourishing, visually appealing dish that’s easy to customize and packed with flavors your taste buds will love!

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Ingredients

2 cups sweet potatoes, peeled and cubed

1 cup bell peppers (red, yellow, or orange), diced

1 cup zucchini, sliced

1 cup red onion, sliced

1 can (15 oz) black beans, rinsed and drained

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

Juice of 2 limes

Zest of 1 lime

Fresh cilantro, chopped, for garnish

Avocado slices, for serving (optional)

Cooked quinoa or brown rice, for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Vegetables: In a large bowl, combine the sweet potatoes, bell peppers, zucchini, and red onion.

Season the Veggies: Drizzle the olive oil over the vegetables, then sprinkle the chili powder, smoked paprika, cumin, salt, and pepper. Toss everything until the vegetables are evenly coated in the oil and seasonings.

Roast the Veggies: Spread the seasoned vegetables out in a single layer on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly crispy, tossing halfway through for even cooking.

Add Black Beans: During the last 5 minutes of roasting, add the black beans to the baking sheet to warm them through.

Make the Dressing: In a small bowl, whisk together the lime juice, lime zest, and a pinch of salt. This will be drizzled over the veggies once they are done roasting.

Assemble the Bowls: Once the vegetables are beautifully roasted, remove them from the oven and drizzle the lime dressing over the top. Toss gently to combine.

Serve: Divide the roasted veggie mixture into bowls. If desired, serve over a bed of cooked quinoa or brown rice. Top with fresh cilantro and avocado slices for added creaminess.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4