Name: Pineapple–Black Bean Bowls with Roasted Veggies
Total time: 45 min
Yield: Makes: 2 large bowls
Cuisine: American
Ingredients: 2 cups (345 g) cooked black beans; ¼ cup (60 ml) water; 1 batch Creamy Avocado-Lime Dressing; ¼ cup (60 g) salsa; 1 ounce (30 g) plantain chips (opt for the baked variety); 2 tablespoons pumpkin seeds; GF hot sauce, optional; 2 teaspoons ground cumin; Grated zest and juice of 2 limes; Salt and black pepper; 1 yellow onion, sliced thin; 1 tablespoon melted coconut oil (OF: ¼ cup/60 ml broth); 2 sweet potatoes, cubed; One 10-ounce (284 g) bag frozen pineapple, thawed and juice reserved; 2 red or yellow bell peppers, sliced into strips

Preparation info

Makes:
2 bowls

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

These simple roasted veggie and black bean bowls are inspired by Salsa’s in Asheville, which serves food in lava stone bowls and giant wooden buckets. The vegan versions always have at least six different veggies, which is a nice touch, plus pineapple to make the dish really stand out. You could also add avocado (because that is never a bad idea).