|15 min||20 min||35 min||2|
|1 cup||Quinoa, cooked|
|1 cup||Baby spinach|
|1/2 medium pepper(s)||Red bell pepper (sliced)|
|1/2 medium||Red onion (sliced)|
|1/2 medium||Zucchini (sliced)|
|1/4 squash||Delicata squash (sliced)|
|2 tbsp||Cilantro (coriander) (chopped)|
|1/8 cup||Red onion (finely diced, optional)|
|1/8 tsp||Red pepper flakes (optional)|
|1 cup||Black beans, canned (drained, rinsed)|
|1 small||Tomato (chopped)|
|1/2 whole lemon(s)||Lemon juice|
1. Heat oven 425 F.
2. Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
3. Make guacamole by combining avocado, cilantro, red onion, red pepper flakes, salt and pepper, smashing with a fork as you go.
4. Arrange quinoa, spinach and roasted vegetables in bowls. Top with black beans, chopped tomatoes and guacamole and spritz with a little lime or lemon juice.
Serve and enjoy!
are a very important source of plant-based protein and are high in fiber which makes them great for digestion