Fiesta Bowl

FiestaBowlwithChimichurriCelery-8

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PREP TIME
10 min
COOK TIME
30 min
TOTAL TIME
40 min
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YIELD
4 bowls

What You Need

For the Bowl:

  • ½ red onion sliced
  • 2 bell peppers, sliced
  • 2 portobello mushroom caps, sliced
  • 2 tablespoons olive oil
  • 1 ½ tablespoons taco seasoning
  • 1 cup fresh or frozen corn (thawed)
  • 1 (15 oz) can seasoned black beans
  • 2 cups cooked brown rice

For the Chimichurri:

  • ⅓ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ½ cup finely chopped fresh flat-leaf parsley
  • 1 cup thinly sliced Dandy celery

Make It

  1. Preheat the oven to 400 degrees Fahrenheit. Add the red onion, bell pepper, and portobello mushrooms to a large mixing bowl with the olive oil and taco seasoning. Toss gently to coat then spread into a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until softened.
  2. While the veggies are cooking, whisk together the olive oil, white wine vinegar, garlic, salt, oregano, red pepper flakes, and parsley together in a bowl. Stir in the celery to coat in the chimichurri.
  3. To assemble the bowls, add the rice then top with the roasted veggies, corn, black beans, and chimichurri.

Recipe by Dietician Debbie 

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