A simple, wholesome meal in a bowl that is packed full of fiber, vegetarian protein, and antioxidants. —Deborah Davis
red bell pepper
ear of corn
can black beans, rinsed well
rice wine vinegar
ground red pepper
Ground Black Pepper
In This Recipe
Preheat oven to 350 degrees Fahrenheit.
Chop vegetables into evenly sized pieces (about ¼"). Toss in olive oil, salt, and pepper. Pour onto a cookie sheet and spread into a single layer. Bake for 35-40 minutes or until tender.
While the veggies are roasting, heat quinoa and broth in a medium saucepan over medium-high heat. Bring to a simmer and then cover. Continue to simmer for 20-25 minutes or until broth has been absorbed.
For the chimichurri - combine all ingredients in a food processor and process until it resembles a pesto.
To assemble your nourish bowls, layer quinoa, black beans, veggies, cheese, and chimichurri together.