[[!meta title="Roasted Veggie Bowl with Avocado Dressing"]]

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.

[[!tag "sweet potato" zucchini avocado]]