Veggie Bowl Recipe

Prepare the Mexican Rice

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until onion is translucent.

Stir in the rice, diced tomatoes, cumin, and salt. Cook for 1-2 minutes until the rice is lightly toasted.

Add vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.

Grill the Vegetables

Preheat a grill or grill pan over medium-high heat. In a bowl, combine sliced zucchini, bell pepper, red onion, and corn.

Drizzle with olive oil and season with salt and black pepper. Toss to coat.

Grill the vegetables for about 5-7 minutes or until they are tender and have nice grill marks, turning occasionally.

Cook the Beans

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until onion is soft.

Stir in the black beans, cumin, chili powder, and salt. Cook for about 5-7 minutes, or until heated through and flavors meld together.

Make the Poblano Cream Sauce

In a small bowl, combine the roasted and chopped poblano pepper, sour cream, lime juice, garlic powder, and salt to taste.

Mix well until all ingredients are combined and creamy.

Prepare the Pico de Gallo

In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt to taste.

Mix well and let it sit for a few minutes to allow the flavors to meld.