Roasted Veggie Taco Bowls Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Roasted Veggie Taco Bowls Recipe is a vibrant and nutritious meal that combines roasted vegetables with your favorite taco toppings. It’s a fantastic option for a quick weeknight dinner or meal prep, offering a delicious way to enjoy tacos without the traditional shell.

The recipe is simple to follow and allows for customization based on your preferred vegetables and toppings. Enjoy it with fresh salsa, avocado, and a sprinkle of cheese for a satisfying dish.

Easy Roasted Veggie Taco Bowls Recipe

These taco bowls feature a mix of roasted bell peppers, zucchini, and corn served over rice or quinoa, topped with black beans and your choice of garnishes. The recipe takes about 40 minutes from start to finish and serves 4 people.

Ingredients

1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 cup corn (fresh or frozen)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups cooked rice or quinoa
1 can black beans, rinsed and drained
1 avocado, sliced
Fresh cilantro for garnish
Salsa for serving
Shredded cheese (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: In a large bowl, combine the diced bell peppers, zucchini, and corn. Drizzle with olive oil, and season with chili powder, cumin, salt, and pepper. Toss to coat evenly.
Roast the Vegetables: Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Assemble the Bowls: In serving bowls, layer the cooked rice or quinoa, followed by the roasted vegetables and black beans.
Add Toppings: Top each bowl with sliced avocado, fresh cilantro, and salsa. Add shredded cheese if desired.
Serve: Enjoy the taco bowls warm, and customize with additional toppings as preferred.