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Discover a delightful and nutritious meal with our Zesty Chili Lime Roasted Veggie Bowls. This vibrant dish combines a medley of roasted vegetables, zesty lime, and hearty black beans, making it perfect for lunch or dinner. Packed with flavor and healthy ingredients, these bowls are not only visually appealing but also versatile, catering to a variety of dietary preferences. Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe will satisfy your cravings and nourish your body.

Chili Lime Roasted Veggie Bowls

Elevate your meals with our Zesty Chili Lime Roasted Veggie Bowls! This vibrant dish features a flavorful mix of roasted sweet potatoes, bell peppers, zucchini, cherry tomatoes, and black beans, all topped with creamy avocado and a zesty chili lime dressing. Perfect for lunch or dinner, these bowls are not only visually stunning but also packed with nutrients. Suitable for vegetarians, vegans, and anyone looking to enjoy a delicious, healthful meal that celebrates fresh ingredients!
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Ingredients
  

1 medium sweet potato, peeled and diced into 1-inch cubes

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 can (15 oz) black beans, drained and rinsed

1 avocado, diced

1 cup corn (fresh, frozen, or canned)

3 tablespoons olive oil

2 tablespoons lime juice (about 1 lime)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Vegetables: In a large mixing bowl, combine sweet potato, red bell pepper, zucchini, cherry tomatoes, and corn.

      Make the Marinade: In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, smoked paprika, salt, and pepper until well combined.

        Season the Veggies: Pour the marinade over the diced vegetables and toss until everything is evenly coated.

          Roast the Veggies: Spread the seasoned veggies in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.

            Prepare the Bowls: Remove the baking sheet from the oven. In serving bowls, layer the roasted veggies, black beans, and diced avocado.

              Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                Enjoy: Dig in and savor your delicious Chili Lime Roasted Veggie Bowls!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings