Guacamole Veggie Bowl
Tex-Mex doesn’t have to be greasy and heavy to be delicious. Make up a batch of guac and a platter of accoutrements, pile them up on a bed of lettuce, and you won’t even notice that the heavy meat and tortillas are missing!
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 red onion, divided
1/4 cup extra-virgin olive oil, divided
1 can black beans, unsalted
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup fresh cilantro, divided
salt and pepper, to taste
2 ripe avocados
1 Roma tomato
1 clove garlic, minced
4 cups lettuce, thinly sliced or shredded
salsa of choice
1. Preheat oven to 400 degrees.
2. Julienne peppers and three-quarters of the red onion. Place on a large, rimmed baking sheet. Toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for 20 minutes, tossing once halfway through cooking, until tender and caramelized.
3. Meanwhile, drain and rinse black beans. Warm in a small pot, then toss with cumin, chili powder and juice of half a lime until beans are warmed and flavors are infused. Remove from heat and stir in 1 tablespoon cilantro.
4. While vegetables roast and beans cook, prepare guacamole. Slice avocados in half, twist to open, and remove pit by gently tapping with the sharp edge of a knife until it separates from the flesh. Slice flesh into cubes and spoon into a large bowl, discarding the skin.
5. With a fork, mash avocado until desired consistency is reached. Immediately stir in juice of one lime.
6. Finely dice remaining red onion and Roma tomato. Stir into mashed avocado along with 2 tablespoons cilantro, salt and pepper (avocado needs plenty of salt).
7. In a serving bowl, whisk together juice from remaining lime half, remaining 2 tablespoons olive oil, garlic, remaining tablespoon cilantro, salt and pepper. Toss lettuce in dressing to fully coat. Arrange on a large platter.
8. Pile guacamole into the center of the lettuce. Top surrounding sections of lettuce with roasted vegetables, prepared black beans and salsa. Serve immediately. Serves 4.