Roasted Black Bean Southwest Veggie Bowl
A simple, glow-supporting dinner for busy nights
There’s something about a colorful bowl that feels like a reset. This roasted black bean veggie bowl is one of my go-to weeknight dinners when I don’t know what to make. It’s packed with fiber, healthy fats, and bold flavor, but simple enough to prep while the kids are playing or during nap time.
It’s grounding, energizing, and completely customizable. Plus, it just so happens to be plant-based and glow-friendly.
What’s Inside This Bowl:
Roasted bell peppers in avocado oil for healthy fats + color. Bell peppers are a great source of Vitamin C which makes them glow friendly.
Black beans which are a great source of fiber + plant protein to support digestion and metabolic health.
Jasmine rice to keep it satisfying and comforting.
Red cabbage tossed with lime and salt for crunch and a pop of tangy freshness. Red cabbage is high in polyphenols which aids in a youthful glow.
Cashew crema that is made with a base of cashews. Cashews are a great source of good fats and other essential vitamins and minerals.
What you need (serves 4):
Veggies + Beans:
1 15 oz can black beans (drained and rinsed)
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 tbsp avocado oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 cups cooked jasmine rice
3 cups thinly sliced red cabbage
Juice of 1 lime
Pinch of salt
Cashew Crema:
½ cup soaked cashews (soak in hot water for 10 mins if short on time)*
Juice of 1 lemon or 3 tbsp of lemon juice
¼ tsp salt
¼–½ cup filtered water (adjust for desired creaminess)
Optional:
Salsa + tortilla chips for dipping
Cilantro or sliced avocado on top
Directions:
1. Roast your veggies + beans
Preheat oven to 420°F. Line a baking sheet with parchment paper. Toss the bell peppers and black beans with avocado oil, garlic powder, onion powder, salt and pepper onto the baking sheet. Place in the oven and roast for 20–25 minutes.
2. Prep your cabbage slaw
In a bowl, mix sliced red cabbage with lime juice and a pinch of salt. Let it sit to soften and marinate while everything else cooks.
3. Make your cashew crema
Blend soaked cashews, lemon juice, salt, and water until silky smooth. Add more water for a thinner drizzle, or keep it thick for dipping.
4. Assemble your bowl
Start with a scoop of jasmine rice. Add your roasted veggies and beans, cabbage slaw, and a generous drizzle of cashew crema. Top it with any extras you enjoy, such as salsa, chips, or avocado.
Why You’ll Love This Bowl:
It’s gut-nourishing and packed with glow-enhancing nutrients
Full of flavor and texture
Kid-friendly if you serve ingredients deconstructed. My little ones loved this one! (Just be sure to set aside the veggies and beans on the baking sheet without salt when serving for baby)
Makes amazing leftovers for lunch the next day
It feels like a reset after a long day
Hot Tip:
Want to make it even faster? Roast your peppers and beans in advance and store in the fridge. Meal prep your rice and cashew crema at the beginning of the week and you’ll have dinner in under 10 minutes.
Check out my tips here to make weekday dinners easier and more doable.