| 13 | 35 | 466 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 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) |
| 1 avocado(s) | Avocado |
| 2 tbsp | Cilantro (coriander) (chopped) |
| 2 tbsp | Red onion (finely diced, optional) |
| 1 dash | 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!
Beans
are a very important source of plant-based protein and are high in fiber which makes them great for digestion
| Grain | 1.4 |
| Meat Alternative | 0.7 |
| Vegetables | 6.1 |
