Get your daily dose of veggies all in one go.
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- Yields:
- 4 serving(s)
Ingredients
Base
- spinach
Cilantro-Lime Black Beans
- 1 (15-ounce) can black beans, rinsed
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 c. chopped cilantro
- 2 tbsp. fresh lime juice
Maple-Chili Sweet Potatoes
- 2 tbsp. olive oil
- 2 tbsp. maple syrup
- 1 tsp. chili powder
- 1/4 tsp. cayenne
- 1/4 tsp. salt
- 2 medium sweet potatoes, 1/2-inch chunks
Marinated Mushrooms
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. Pepper
- 1 lb. cremini mushrooms, halved or quartered if large
Romesco Sauce
- 1 c. roasted red peppers
- 1/2 c. packed parsley
- 1/4 c. roasted salted almonds
- Pinch salt
Parmesan-Parsley Crumbs
- 1 tbsp. olive oil
- 1/2 c. panko
- 2 tbsp. parsley, finely chopped
- 2 tbsp. grated Parmesan
Extra Toppings
- crumbled feta
Directions
- Step 1Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.
- Step 2Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.
- Step 3Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.
- Step 4Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
- Step 5Make crumbs: Heat olive oil in a small skillet on medium-low. Add panko and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.
- Step 6Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.
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