Southwestern Veggie Bowl is a wonderful combination of colorful, roasted vegetables and rice. From the pictures you can anticipate all the goodness found in this lovely bowl that includes roasted corn and poblano peppers, bright cherry tomatoes, and avocado. What you can’t see is the light lime dressing that brings this dish to life. The dressing with its fresh lime juice, honey, chili powder and cilantro adds the perfect finish to satisfying vegetarian dinner. This vegetarian dinner recipe can be prepared on your stovetop so the oven won’t be heating up your kitchen.
Southwestern Veggie Bowl has become my favorite recipes. I love it in the summer because my oven’s not running. I love it in the fall and winter because it’s so warm and satisfying. I discovered it in a Family Circle magazine in 2016 which is no longer in print or available online. It would be a shame to let this recipe disappear from public access so let me pay tribute and revive it here.
The only adjustment that I usually make involves the corn. I’ve never been able to find frozen, roasted corn in my local markets so I had just been thawing frozen corn as a substitution. This summer, however, I found that toasting the frozen corn in my hot cast iron skillet after I’m done with the poblano creates a nice roasty char!
Can I just also say that I love just about any recipe that has poblanos? Don’t be afraid to try them if you haven’t, I consider them to be more mild and flavorful than jalepenos. To be quite honest, I sometimes add more than the recipe calls for! But then, I also love the cherry tomatoes. Some of the dressing gets stirred into them directly. Really, all these veggie bowl elements are as delicious as they are beautiful in the pictures.
Southwesten Veggie Bowl
Toasty poblano peppers, juicy cherry tomatoes, roasted corn and zingy honey lime dressing make this a summer favorite that won't heat up your kitchen.
Ingredients
- 1 cup rice
- 5Tbsp. + 2 tsp. olive oil
- 2 1/2 tsp. chili powder
- 2 (15.5oz) cans black beans, drained and rinsed
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 poblano peppers, seeded and thinly sliced
- 1 1/2 cups frozen roasted corn, thawed*
- 1/3 cup lime juice
- 2 Tbsp. chopped cilantro
- 2 tsp. honey
- 16oz cherry tomatoes, halved
- 1 avocado, peeled, pitted and sliced
Instructions
- Combine rice, 2 cups water, 2 tsp of oil, and 2 tsp of chili powder in a medium saucepan. Bring to a bowl; cover and reduce heat to medium low. Simmer for 20 minutes. Uncover and gently stir in black beans, 1/2 tsp salt and 1/8 tsp of black pepper. Cover and let stand 5 minutes.
- Meanwhile, heat 1 tbsp of oil in a medium skillet over medium high heat. Add poblano peppers and cook, stirring 4 minutes. Season with salt.
- Microwave corn for 1 to 2 minutes and season with salt and pepper.
- For dressing, whisk together lime juice, cilantro, honey, 1/2 tsp chili powder, 1/4 tsp salt and 1/8 tsp pepper. While whisking, slowly pour in remaining 4 tbsp oil. Drizzle a few tablespoons over tomatoes and toss to coat.
- To assemble: Spoon rice and beans into six bowls. Top with peppers, corn, tomatoes, and avocado. Drizzle with dressing and serve.
Notes
*I've never found frozen roasted corn. Using regular corn is fine, but for even better flavor, I like to use a cast iron skillet for the peppers, then remove the peppers from the pan and roast the corn for a few minutes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 445mgCarbohydrates: 32gFiber: 7gSugar: 7gProtein: 6g
What is your favorite part of this dish? Do you like to eat each veggie separately or do you stir your whole dish together before devouring?
