Cuban Black Bean Veggie Bowl with Broccoli, Carrots, and Green Chile

Chef's Pick

Cuban Black Bean Veggie Bowl with Broccoli, Carrots, and Green Chile

  • 23 min.

  • 420 cal.

  • 2 serv.

  • Medium

Ingredients
Instructions

Cook time: 23 minutes

Preheat oven to 400°, chop up carrots in fourths + spread with broccoli on sheet pan; drizzle on 2 tbsp oil + salt/pep + bake 12-15 min or until browned + tender; add 1-2 tbsp green chile; add to bowls

Heat beans in a skillet over med-high or microwave in a covered, microwave-safe bowl 2-3 min until warm; add next to veggies

Wipe mushrooms clean + thinly slice; heat 1 tbsp oil in skillet over high, cook undisturbed 3 min; sauté 3-4 min until browned + tender, season with salt/pep; add to bowls

Nutrition

Servings: 2

Amount per serving

420

Calories

25g

Fat

47g

Carbs

20g

Fiber

17g

Protein

11g

Sugars

Calories per serving

420

Total Fat

25g

33

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

1020mg

45%

Total Carbohydrates

47g

18%

Dietary Fiber

20g

72%

Total Sugars

11g

Included 0g added sugars

0%

Protein

17g

Vitamin D

0%

Calcium

14%

Iron

29%

Potassium

40%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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