Chipotle-Roasted Vegetable Layered Salad

Jun 03, 2023June 3, 20230 1
Chipotle-Roasted Vegetable Layered Salad for a Healthy and Flavorful Meal
in Salad

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 can black beans , drained and rinsed
1/2 teaspoon ground cumin
1 pinch salt
1/2 cup salsa or 1/2 cup pico de gallo
1 red bell pepper , cut into matchsticks
1 poblano pepper , cut into matchsticks ( or substitute another bell pepper )
1 medium zucchini , cut into matchsticks
1 medium onion , halved and sliced very thinly
1 cup fresh corn or 1 cup frozen corn
3 tablespoons heat-safe oil ( olive oil , grapeseed or coconut oil )
1 -2 teaspoon chipotle chile in adobo , minced
1 teaspoon ground cumin
salt and pepper , to taste
hot cooked white rice or brown rice
salad greens
buttermilk dressing , vinaigrette , sour cream , shredded cheese , lime wedges , cilantro , etc

Nutrision Information

Servings Per Recipe
4-6
Calories
296
Sugar
7g
Fat
12g
Chipotle-Roasted Vegetable Layered Salad is a delicious and healthy meal that is perfect for lunch or dinner. This recipe features a mix of fresh vegetables, including red bell peppers, poblano peppers, zucchini, onions, and corn, that are roasted to perfection with a spicy blend of chipotle chile and cumin. The black beans add protein and fiber to the dish, while the rice and salad greens offer a satisfying base. This salad can be prepared ahead of time for an easy and nutritious meal that can be enjoyed by anyone, whether you are a vegetarian or just looking to eat more plant-based meals.

Instructions

1.Preheat the oven to 425 degrees F.
2.In a large bowl, toss together the black beans, cumin, and salt.
3.In a separate bowl, mix together the salsa or pico de gallo, red bell pepper, poblano pepper, zucchini, onion, corn, oil, chipotle chile, cumin, salt, and pepper.
4.Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 15-20 minutes, until the vegetables are tender and lightly charred.
5.To serve, layer cooked rice, salad greens, and roasted vegetables in a large bowl or individual serving dishes. Top with your choice of buttermilk dressing, vinaigrette, sour cream, shredded cheese, lime wedges, cilantro, or any other toppings you prefer.

PROS

This salad is packed with delicious roasted vegetables that are flavorful and satisfying.

It is a great way to incorporate more vegetables into your diet, while also getting a healthy dose of protein and fiber from the black beans.

CONS

The use of canned black beans and store-bought salsa may not be as fresh and nutritious as making them from scratch.

This salad may take a bit of prep time to chop all the vegetables, but it is worth the effort for the delicious end result.

HEALTH & BENEFITS

This salad is loaded with nutritious ingredients that are good for your health.
The vegetables are a great source of fiber, vitamins, and minerals, while the black beans provide a plant-based protein source.
The chipotle chile and cumin in the recipe also have anti-inflammatory properties that can benefit overall health.

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