Zesty Chili Lime Roasted Veggie Bowls Recipe
A vibrant and healthy recipe featuring roasted sweet potatoes, bell peppers, zucchini, cherry tomatoes, and corn tossed in a zesty chili lime marinade. Served with black beans and creamy avocado, garnished with fresh cilantro and lime wedges for a refreshing burst of flavor. Perfect for a quick, nutritious vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 1 red bell pepper, chopped into bite-sized pieces
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
Beans
- 1 can (15 oz) black beans, drained and rinsed
Marinade
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the Vegetables: In a large mixing bowl, combine sweet potato, red bell pepper, zucchini, cherry tomatoes, and corn.
- Make the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, smoked paprika, salt, and pepper until well combined.
- Season the Veggies: Pour the marinade over the diced vegetables and toss until everything is evenly coated.
- Roast the Veggies: Spread the seasoned veggies in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- Prepare the Bowls: Remove the baking sheet from the oven. In serving bowls, layer the roasted veggies, black beans, and diced avocado.
- Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
- Enjoy: Dig in and savor your delicious Chili Lime Roasted Veggie Bowls!
Notes
- Use fresh lime juice for best flavor.
- You can substitute black beans with chickpeas for variation.
- Adjust chili powder for your preferred level of spice.
- Roast vegetables in a single layer to ensure even cooking.
- This recipe is great for meal prep; store leftovers in airtight containers in the fridge up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Chili lime roasted vegetables, vegetarian bowl, healthy veggie bowl, black beans, sweet potato, avocado, easy dinner recipe
