Roasted Zucchini Chili Bowl

Roasted Chili Zucchini Bowl with Cilantro Lime Dressing

Prep and Cook Time-40 minutes

Servings: 4

Serving Size: Approximately 2.5 cups (1 cup rice, 1 ½ cups beans and veggies)

Bowl Ingredients:

• 1 cup Jasmin rice
• 2 cups water
• 15 oz can black beans, drained
• 1 cup canned or frozen corn
• 2 medium tomatoes, diced
• 3 medium Zucchini, diced
• 2 Tbsp Olive Oil
• 1 Tbsp chili powder (Use less if you don’t like spicy food)
• 2 tsp cumin
• ¼ tsp cayenne, optional
• ½ tsp salt
• 1 tsp pepper

Cilantro Lime Dressing

• 1 cup Greek yogurt
• 2 Tbsp Lime Juice-add more lime juice as needed to thin out dressing
• ¼ cup cilantro, chopped
• ½ tsp cumin
• 1 tsp salt
• ½ tsp pepper

Instructions:

1. Preheat oven to 400 degrees
2. In a medium bowl mix together diced zucchini, olive oil, chili powder, cumin, cayenne, ½ tsp salt and pepper until the zucchini is coated with oil and spices
3. Spread mixture onto a baking sheet and roast in heated oven for 25-30 minutes
4. While zucchini is cooking, combine rice and water in a rice cooker (stove top rice is perfect as well!)
5. Cook for one cycle
6. In a small bowl whisk together Greek yogurt, lime juice, cilantro, cumin, salt and pepper
7. Once rice is done cooking divide rice into 4 bowls
8. Divide the cooked zucchini, corn, black beans and tomatoes into 4 servings
9. Top rice with zucchini, black beans, corn and tomatoes
10. Drizzle Cilantro Lime Dressing over each rice bowl

Eat Well Tips and Notes

Variations- Use chicken instead of beans if you want more protein and less carbs!

Substitutions-Use any beans or rice that you have on hand. If you are out of tomatoes add a can of tomatoes to the rice during cooking.

Other good stuff- Top with Avocado, more cilantro and a dollop of sour cream!