Mexican Black Bean, Zucchini and Corn Bowl with Cumin-Lime Drizzle

5
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

uncooked zucchini

3 cup(s), diced

cooking spray

2 spray(s)

kosher salt

¼ tsp

black pepper

tsp

extra virgin olive oil

4 tsp

uncooked shallot(s)

3 Tbsp, minced

fresh lime juice

2 Tbsp

water

4 tsp, warm

ground cumin

1 tsp

chili powder

½ tsp

kosher salt

½ tsp

canned black beans

2 cup(s), rinsed and drained (or freshly cooked)

canned yellow corn

2 cup(s), fresh corn kernels or defrosted, frozen corn

fat free salsa

1 cup(s)

avocado

½ cup(s), sliced, diced

crumbled feta cheese

½ cup(s)

cilantro

¼ cup(s), leaves

uncooked scallion(s)

¼ cup(s), chopped

Instructions

  1. Preheat oven to 425°F. Line a baking pan with parchment paper.
  2. Arrange zucchini on prepared pan; coat with cooking spray and season with 1/4 tsp salt and 1/8 tsp pepper. Roast until browned, 20-25 minutes.
  3. While zucchini roasts, whisk to make cumin-lime drizzle, whisk together oil, shallot, lime juice, water, cumin, chili powder and 1/2 tsp salt.
  4. When ready to assemble, line up 4 bowls. Scoop into each bowl 1/2 c zucchini, 1/2 c beans and 1/2 c corn. Drizzle each with 2 Tbsp dressing. Garnish each with 1/4 c salsa, 2 Tbsp avocado, 2 Tbsp feta, 1 Tbsp cilantro and 1 Tbsp scallion.
  5. Serving size: 1 bowl (about 2 c)

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