Black Bean & Root Vegetable Bowl With Creamy Herb Dressing
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
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
- 237 ml carrot diced
- 1 sweet potato peeled and diced
- 1 parsnip peeled and diced
- 29.6 ml avocado oil
- 1 clove garlic minced
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 473 ml cooked black beans
- 118 ml fresh cilantro chopped
- 59.1 ml red onion diced
- 1.23 ml sea salt
- 1.23 ml black pepper freshly ground
- 473 ml cooked brown or white rice
- 473 ml chard thinly sliced
- 118 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml avocado oil
- 1.23 ml sea salt
- 473 ml cooked black beans
- 1.23 ml sea salt
- 473 ml cooked brown or white rice
- 118 ml Creamy Herb Dressing
Prepare
- Dice 237 ml carrot
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- Mince 1 clove garlic
- 1.23 ml black pepper, freshly ground
- Chop 118 ml fresh cilantro
- Dice 59.1 ml red onion
- 1.23 ml black pepper, freshly ground
- 473 ml chard, thinly sliced
- Halve 0.5 lemon
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.