roasted vegetable rice & beans

I've been eating too much sugar lately. I've fallen into one of those patterns where cookies are a must-have after dinner. I've said yes to every cupcake that has crossed my path at work (which has been nearly daily as of late!). I'm a strong believer in indulging in moderation. But my indulgences have been more than moderate lately.

Enter vegetables.

This dish came together in my mind as I was driving home from work. We had zucchini from the weekly CSA box that needed to be consumed. I paired it with some other veggies, brown rice, black beans and a spicy cilantro-lime dressing for a flavor-packed, healthy dinner. A few days of eating like this, and my sugar cravings will be a thing of the past. Here's what I did:

Roasted Vegetable Rice & Beans

Serves 2

2 c. brown rice

3 small zucchini, sliced then quartered

3 spring onions, peeled and quartered

a small bunch of carrots, chopped into 1/2" pieces

2 Tbsp. olive oil

sea salt and freshly ground black pepper

1 tsp. cumin

1/2 tsp. cayenne pepper

the juice of 1 lime, divided

1 pint cherry tomatoes

15 oz. black beans, drained and rinsed

1/2 c. cilantro, roughly chopped

Cook rice according to directions.

Preheat oven to 400 degrees. Put zucchini, onions, and carrots into a glass baking dish. In a small bowl, mix olive oil, spices, and half of the lime juice. Add mixture to vegetables. Toss well to coat. Cook for 15 minutes.

Remove pan from oven. Add tomatoes. Return to oven for 15 minutes, until tomatoes begin to soften.

Mix rice, beans, and roasted veggies with cilantro and remaining lime juice. Enjoy!

One year ago: white bean hummus crostini