Serves 8
197 cal · 45 min
Avocado Veggie Bake
Recipe GLPR671cf26606e781
A colorful and satisfying sheet pan bake combining roasted cauliflower and zucchini with seasoned black beans, corn, and melted cheese, topped with fresh avocado, cherry tomatoes, jalapeño, and cilantro for a vibrant vegetarian side dish.
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Ingredients
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 medium head of cauliflower, cut into 1/2-inch thick slices then 2-inch pieces (about 8 oz)
1 medium zucchini, sliced into 1/2-inch thick rounds
1 cup reduced-fat shredded Mexican or taco-seasoned cheese
1 can (15 oz) low-sodium black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup cherry tomatoes, halved lengthwise
1 ripe avocado, halved, pitted, peeled and diced
2 scallions, sliced diagonally (about 1/2 cup)
1 jalapeño, seeded and sliced
2 tablespoons fresh cilantro leaves
Directions
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, chili powder, garlic powder, ground cumin, and salt to create a spiced oil mixture.
Spread half of the spiced oil mixture on the bottom of a 15-inch by 10-inch baking sheet with shallow sides.
Arrange the cauliflower pieces and zucchini rounds in a single layer on the prepared baking sheet. Brush the remaining spiced oil mixture evenly over the vegetables.
Roast in the preheated oven for 20 minutes, or until the vegetables are fork-tender.
Remove the baking sheet from the oven and distribute the drained black beans and corn kernels evenly over the roasted vegetables. Sprinkle the shredded cheese over the top.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the beans and corn are heated through and the cheese is melted.
Remove from the oven and top with the halved cherry tomatoes, diced avocado, sliced scallions, sliced jalapeño, and fresh cilantro leaves. Serve warm.
