Black Bean & Root Vegetable Bowl With Creamy Herb Dressing
15m prep 30m cook 45m ready
A nourishing bowl featuring roasted root vegetables, black beans, and rice, topped with a creamy herb dressing. This satisfying meal is vegan and packed with flavor.
Ingredients
- 1 cup carrot diced
- 1 sweet potato peeled and diced
- 1 parsnip peeled and diced
- 2 tbsp avocado oil
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 2 cup cooked black beans
- 1/2 cup fresh cilantro chopped
- 1/4 cup red onion diced
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 2 cup cooked brown or white rice
- 2 cup chard thinly sliced
- 1/2 cup Creamy Herb Dressing
- 0.5 lemon halved
Nutrition (per serving, estimated)
Estimated based off 12 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 510 mg
- Iron: 19.8 mg
- Magnesium: 461 mg
- Phosphorus: 1122 mg
- Potassium: 4245 mg
- Zinc: 10.7 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a large bowl, toss the diced carrot, sweet potato, parsnip, avocado oil, minced garlic, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast for about 30 minutes, flipping halfway through, until lightly browned and tender.
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Step 2.
While the vegetables roast, in a medium bowl, combine the cooked black beans, chopped cilantro, diced red onion, salt, and pepper. Stir to mix well.
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Step 3.
To assemble each bowl, place half of the cooked rice, sliced chard, black bean mixture, and roasted root vegetables in each bowl. Drizzle with the creamy herb dressing and garnish with a lemon wedge.
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