Gluten-FreeMain DishRecipes

Fiesta Vegetable bowl

Megan2995 views

Cleaning out the fridge never tasted so good! For one of those nights when you need a quick meal that tastes great and satisfies every person at the table, try this Fiesta Vegetable Bowl. It’s packed with super-foods containing protein, healthy fats, antioxidants, phytochemicals, cholesterol-lowering fiber, vitamins, minerals and more! Best of all, it’s ready in under 30 minutes.

Fiesta Vegetable Bowl

Course Main Course
Cuisine Mediterranean, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author Megan


  • 3 1/2 Cups Sweet Potato peeled and diced
  • 2 Tablespoons water
  • 2 medium Zucchini Squash diced
  • 2 Red Bell Peppers Diced
  • 1 medium Yellow Onion diced
  • 1 1/4 Cup Frozen Corn
  • 15 oz. Black Beans drained
  • 1 large Lime juiced
  • 1 1/2 teaspoons Garlic Salt
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 4 Cups Rice Cooked


  • Cilantro leaves
  • Sharp Cheddar
  • Avocadoes diced
  • Plain Unsweetened Greek yogurt


  • Starting with the sweet potato, chop all your veggies into bite-sized pieces.
  • Coat a non-stick skillet or wok with Canola Cooking Spray and heat over medium high heat.
  • Add just the sweet potatoes and water to the skillet. Allow to cook for 2-3 minutes before adding zucchini, peppers, and onions to the skillet.
  • Cook vegetables until crisp-tender, about 6-8 minutes, stirring occasionally.
  • Add frozen corn and cook for another 5 minutes until warmed through.
  • Serve vegetables in bowls over a bed of rice and top with cilantro, cheese, avocadoes and Greek yogurt.

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