Mexican Veggie Bowl

A bowl with cilantro-lime rice, roasted sweet potatoes, black beans, corn, sliced avocado, sautéed bell peppers, fresh tomatoes, lime wedges, and cilantro. A fork rests on the side.

5 from 1 review

This easy Mexican Veggie Bowl is made with caramelized roasted veggies, the most delicious and creamy avocado rice (aka green rice), protein-rich beans, corn, fresh tomatoes and all the best toppings! A healthy dinner option excellent for any day of the week.

Course Dinner, Lunch, Main Course

Cuisine Tex Mex

Keyword Mexican Veggie Bowl, Mexican Veggie Bowl Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 231kcal

Author Chef Kathy McDaniel

Ingredients

For the Roasted Veggies:

2 sweet potatoes peeled and cut into ½ inch cubes
1 small red onion cut into ½ inch wedges
2 bell peppers any color, cut into thick slices (about ½ inch)
½ teaspoon ground cumin
½ teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Olive oil or avocado oil, salt and ground black pepper

For the Green Lime and Cilantro Rice:

1 large ripe avocado seeded and peeled
Juice of 1 large lime or more to taste
Salt and pepper
2 cups cooked brown or white rice, warm
2 tablespoons chopped fresh cilantro

For the bowls:

1 (15-ounces) can black beans, drained and rinsed
1 cup cooked corn
Chopped tomatoes
1-2 jalapenos seeded and diced (optional)
Lime juice
Salt and ground black pepper

Optional Toppings:

Queso fresco or cotija cheese, crumbled or shredded cheddar or Monterrey Jack cheese
Sour cream, lime crema or chipotle mayo
Toasted pepitas, avocado slices or chunks, pickled onions, pickeld jalapeños, lime wedges, chopped cilantro

Instructions

Preheat the oven to 400ºF. Place the sweet potatoes on a sheet pan lined with parchment paper. Place the onions and bell peppers on a second parchment paper lined sheet pan.
In a small bowl, mix the ground cumin and chili powder. Set aside.
Drizzle the sweet potatoes with olive oil and sprinkle with salt, pepper, and 2 ⁄ 3 of the spice mix. Toss to coat evenly.
Next, drizzle the onions and bell peppers with olive oil, sprinkle with salt, pepper, and remaining spice mix.
Place both pans in the preheated oven and bake until the sweet potatoes become tender and the onions and bell peppers are tender and caramelized on the edges, about 30 to 35 minutes, tossing once halfway through.
Place the avocado in a large bowl and smash it with a fork until smooth. Add lime juice and season with salt and pepper to taste. Next add the rice and the chopped cilantro. Gently mix the ingredients until the avocado and cilantro are evenly distributed. Taste and adjust seasoning.
Divide the rice into 6 serving bowls. In the same large bowl where you mixed the rice, place the black beans, corn, jalapenos and lime juice. Season with salt and pepper and toss to combine.
To finish assembling the bowls, top the rice with the roasted sweet potatoes, roasted bell peppers, roasted onions and the black bean and corn mixture. Serve with your desired toppings (optional)

Notes

Spice Mix: To season the sweet potatoes, onion and bell peppers you can use our ground cumin and chili powder mixture or your favorite taco seasoning.
Sheet Pan Veggies: Instead of sweet potatoes, you can use butternut squash, carrots, acorn squash or beets.
Ripe Avocado for the Win: For the green rice, make sure your avocado is ripe enough so it's easy to mash it into a creamy texture.
Avocado Rice aka Green Rice: For best results, mix the avocado mixture with the rice while the rice is still warm.
Meal-Prep: If you want to meal prep, skip mixing the avocado with the rice. Instead, prepare this veggie bowl with cilantro lime rice by mixing the cooked rice with fresh lime juice and chopped cilantro. When it's time to serve, top the bowl with mashed avocado for a fresh and creamy finish.
Corn: You can use frozen corn. Place the frozen corn in a small bowl or glass measuring cup and pour over hot boiling water. Let it sit for about a minute, then drain.
Beans: You can use black, pinto, red or white beans. Chickpeas and refried beans can also be used.
Leftovers: Store leftover avocado rice in an airtight container in the fridge overnight (avocado browns quickly and although its safe to eat, it's won't look very appealing for long). The rest of the components of this bowl can be stored in the refrigerator in an airtight container for up to 4 days.

Nutrition