Roasted Zucchini Chili Bowl

Roasted Zucchini Chili Bowl
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!

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