Prep time
10min
Cook time
15min
Calories
569
Serves
2
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 medium red onion, diced
- 1 medium red bell pepper, sliced
- 1 cup Brussels sprouts, halved
- 2 cups cooked quinoa (or 2 cups cooked any whole grain)
- 1 can (15 oz) black beans, rinsed and drained
- Toppings: fresh cilantro, lime wedges, avocado slices, chopped tomato
Nutrition
- Total fat: 12g
- Saturated fat: 2g
- Sodium: 938mg
- Total carbs: 94g
- Total sugar: 10g
- Fiber: 25g
- Protein: 25g
Instructions
- Preheat the oven to 204C/400F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together the olive oil, garlic, cumin, chili powder, salt and pepper to taste and whisk to combine.
- Add the onion,pepper, and Brussels sprouts and toss to coat. Spread out the veggies on the prepared baking sheet in one layer. Roast in preheated oven for 15 to 20 minutes, until the veggies are tender and beginning to brown.
- To assemble bowls, portion half of the quinoa into each bowl followed by half of the black beans and roasted vegetables.
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How to meal prep
Cook the quinoa in advance or use pre cooked frozen quinoa or frozen brown rice.
