- 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.
- 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.
- To assemble the bowls, add the rice then top with the roasted veggies, corn, black beans, and chimichurri.
Recipe by Dietician Debbie