Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per serving
Calories298.7 kcal (15%)
Total Fat3.8 g (5%)
Carbs60.5 g (23%)
Sugars19.1 g (21%)
Protein17.7 g (35%)
Sodium920.2 mg (46%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
¼ cupbrown rice
cooked
1can black beans
drained and rinsed, optional
0.5 x 10 ozcan of diced tomatoes with green chilies
drained
3 Tbspsalsa
1 tspcumin
¼ tsponion powder
½ tspgarlic powder
1 tspchili powder
1crown of broccoli
bite size pieces
¼ cupbaby carrots
cut lengthwise
1winter squash
cut into small bite size pieces, optional
1red bell pepper
cut into slices
1zucchini
Instructions
Step 1
Combine all ingredients in skillet and over medium high heat bring to a simmer. Simmer (medium heat) uncovered for about 2-3 minutes. Stirring occasionally.
Step 2
Roast broccoli, carrots, squash, pepper, and zucchini at 425 for 30-40 minutes. Lay evenly on a baking sheet and coat with 2 Tablespoons of olive oil. Season with paprika, onion powder, garlic powder, salt, and pepper. Turn twice.
Step 3
To make the Mexican bowl, combine 1/4 rice, 1/4 Mexican beans, 1 Cup roasted vegetables, 1/8 corn (canned will work).
Step 4
Top with cilantro, hot & sweet jalapeños, or lime juice.
Step 5
I like to add a little lime juice (about a small wedge) to it as well.
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