Roasted Black Bean Veggie Bowl

Are you sick of looking at the same recipes on Pinterest over and over again? Because, I am! I've had a serious case of recipe burn out. I couldn't find my creative side, I wasn't satisfied with anything I saw on Pinterest, motivation was low... and I've been so preoccupied house shopping I haven't had energy for anything else! 

Finally, I had a break through... and a tasty one at that! I'm looking forward to lunch this week!

If you're not a cook, then this recipe is for you. It took 5 minutes to prep and 30 minutes later I was sitting down to eat it. All while occupying a fussy baby and putting that fussy baby down for a nap. You got this! 

As you know, I'm a vegetarian, so I rely A LOT on my trustee grain KEEN-WA (quinoa) to deliver a good portion of my protein needs. This super grain fills nutrition needs, hunger pains and  is delicious. The variety of flavor combinations really bring this bowl to life. Roasted vegetables meet fluffy herbed black bean quinoa for the perfect dish. 

Enough of what I think about it though... let's put your taste buds to the test! 

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Servings: 4-5

Directions:

  1. Preheat Oven to 450.
  2. Chop broccoli, asparagus, potatoes and squash and put in large bowl. 
  3. Add olive oil, 1/4 TBSP garlic salt, 1/2 TBSP Onion Powder and 1/2 TBSP Cumin to bowl and toss. 
  4. Add to greased pan and put in oven for 30 minutes. 
  5. Add 1 cup quinoa, 1 cup water to rice cooker (if you don't have one you can do it stove top, it just takes a little more babysitting!).
  6. Once quinoa is done, add black beans, spices, green onions, cilantro and mix. 
  7. Once vegetables are done, add them to quinoa. 
  8. Lunch is SERVED! 

Ingredients:

  • 2 Cups Chopped Broccoli
  • 2 Cups Quartered Asparagus
  • 6 Small Red Potatoes
  • 2 Cups Butternut Squash (I buy pre cubed for convenience!)
  • 1 Cup Quinoa Dry
  • 1 Can Black Beans
  • 1 cup Chopped Green Onions
  • 1 Cup Chopped Cilantro
  • 3 TBSP Olive Oil
  • 1/2 TBSP Garlic Salt (split)
  • 1 TBSP Onion Powder
  • 1 TBSP Cumin
 

Let's talk kitchen gadgets for a minute. Do you have a rice cooker? I use my rice cooker WEEKLY! It's like a crockpot for grains. I set it up, run a few errands, come back and it's done. Mine has this fancy "keep warm" feature that it clicks to once it's done cooking. Talk about FLUFFY rice or quinoa... the rice cooker just knows how to magically make it perfect. If I put it on the stove, it sticks to the bottom of the pan, over fills and causes big clean up, is too watery, etc. In the cooker, I turn it on, forget about it (like I often times do), come back and I've got perfect quinoa. It's beautiful. 

So, I was trying to find a model match to the one I use to share with you all, but turns out mines from the 80's and doesn't exist anymore. I went with the same brand, newer edition (hey, at least we know it lasts a long time!). After scouting amazon's rice cookers, I think I've convinced myself I need a new one! This one has a delayed timer! A specific button for brown rice or white rice! A vegetable steamer! AND a keep warm feature. I was excited because mine had a keep warm feature... period. 

If cooking is a new thing for you, having the right tool for the job is EVERYTHING!