Adapted from Hummus Sapien (http://www.hummusapien.com/sheet-pan-mexican-veggie-dinner/)

4520 cal/recipe

Ingredients

Veggie Bowls

• 2 c uncooked brown rice
• 2 medium sweet potato, diced
• 2 small zucchini, cut into 1/4-inch half moons
• 1 c halved grape tomatoes
• 2 bell peppers, diced
• 1 onion, cut into wedges
• 2 jalapenos, seeded and diced
• 6 garlic cloves, peeled and minced
• 4 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 1/2 tsp salt
• 1 tsp oregano
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 30 oz can black beans, drained
• 15 oz can corn, drained

Avocado Dressing

• 4 medium avocados
• 2 tbsp olive oil
• 6 tbsp lime juice
• 3/4 c water
• 1 tsp garlic powder
• 1/2 tsp salt

Directions

• Heat oven to 450 F.
• Cook rice in rice maker.
• Mix veggies, oil, and spices.
• Spread veggies over two baking sheets and roast in oven.
• Roast 12 min and stir veggies.
• Roast another 10-20 min until veggies are slightly blackened in places.
• Remove veggies from oven to cool.
• Place avocado flesh and other dressing ingredinents in bowl and blend thoroughly with immersion blender.
• Layer cooked rice, beans, corn, veggies, and dressing in bowls and serve at room temperature or warm.