Mexican black bean, zucchini, and corn bowl with cumin-lime drizzle

Packed with vegetables, this easy bowl recipe satisfies when you’re craving something fresh. Roasting the zucchini enhances the flavor and texture, browning the edges and making the interior tender. While it roasts, you can make the homemade drizzle with lime, shallot, and seasonings that makes this dish sing. We used feta in this bowl, you can use crumbled queso fresco of cotija cheese. Bulk it up with sautéed shrimp, shredded chicken, or cubed tofu if you want to keep it as a vegetarian main dish. It’s also excellent as a portable lunch—the flavors only improve as the dressing soaks into the vegetables. If you are taking it to go, toss the avocado in lime juice to preserve the color.