Roasted Veggie and Black Bean Rice Bowls

Cassie Johnston


Rice and beans rank high on the list of simple and fast dinner solutions.  Despite its ease, it doesn’t have to be ho-hum.  Adding variety with toppings elevates rice and beans from staple dish to exciting meal. The best part, too, is that it’s easy to customize individual bowls, so the pickiest eaters at the table needn’t bring the flavor quotient down to the lowest common denominator.

Cassie of Back to Her Roots shares her flavorful version of this dish with lime-drizzled roasted veggies:

While the lime helps set the flavor of the bowls off, the real flavor superstar of them are the roasted veggies. I roasted sweet potatoes (both orange and purple, because that’s what I had on hand) with garlic, jalapeno, red onion and red peppers.  Before popping them in the oven, I tossed the veggies in olive oil and a spice mixture that adds an incredible amount of flavor to the final rice bowls. You’d think with a bed of plain brown rice and ho-hum unflavored black beans, that this dish might be bland, but the blank canvas of the rice and beans balances beautifully with the explosive, spicy flavors of the roasted veggies.

This healthy meal leaves plenty of leftovers for easy lunches and super quick meals later in the week. All the more reason to add it to your dinner rotation!




roasted veggie and black bean rice bowl

Cassie Johnston is a graphic designer and recipe developer living on a small hobby farm in Southern Indiana. She is passionate about crafting delicious, healthy dishes that satisfy both the body and soul.