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Home » Dairy Free » Roasted Veggie Black Bean Bowls.

Roasted Veggie Black Bean Bowls.

Apr 9, 2014 · Modified: Nov 4, 2017 by Kelly Roenicke · 16 Comments

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Roasted veggie black bean bowls are a perfect gluten free and vegan lunch! Healthy, filling, and savory!

I’ve made this for lunch three times now, so I thought it was high time to take a picture and share the recipe with you.

roasted veggie black bean bowls

I’ve been craving beans, and for some reason this little combo of black beans, brown rice, mushrooms, carrots, and onions has really been hitting the spot lately. The ingredients are simple, but put them all together in one bowl and you have a healthy, delicious lunch, and a happy Kelly.

When I make a meal like this, with protein packed beans, and lots of flavor from the veggies, I find that I don’t miss meat at all. We try to have at least a few meatless meals each week.  The only thing about these roasted veggie black bean bowls is that you have to kind of coordinate the timing. I slice everything up first, then start the rice. Cooking the rice and roasting the carrots and onions takes the longest amount of time. You can prepare the beans and the mushrooms while everything else is cooking.

Feel free to substitute your favorite beans or rice, and of course you can change the veggies around, too.

These roasted veggie black bean bowls are:

  • naturally gluten free and vegan
  • allergy friendly
  • a perfect lunch or dinner recipe

Disclosure: This post contains affiliate links.

Hearty and healthy, this roasted veggie bowl with brown rice is a delicious lunch or dinner. Vegan and gluten free.
Print

Roasted Veggie Black Bean Bowls.

A simple and hearty veggie bowl with black beans, roasted vegetables, and brown rice.
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 602 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup organic brown rice cooked according to package directions
  • 30 ounces black beans rinsed and drained
  • 1 large sweet onion sliced thin
  • 3 cups baby carrots sliced lengthwise
  • 6 ounces baby bella mushrooms sliced
  • 3 green onions white and green parts chopped
  • 3 Tablespoons olive oil
  • sea salt
  • pepper

Instructions

  1. Preheat the oven to 400 degrees. Set aside a ¼ cup of the onions. Place the remaining sliced onions and carrots on a cookie sheet and drizzle liberally with olive oil. Season with salt and pepper and toss to coat. Put the cookie sheet in the oven, and cook until the carrots and onions are tender and browned on the edges, about 40 minutes.
  2. Meanwhile, cook the brown rice according to package directions.
  3. In a saucepan over medium heat, cook the ¼ cup of onions in a tablespoon of olive oil. Let the onion soften, then add the 2 cans of beans and about a half cup of water. Bring to a boil, then reduce heat to low. Cook for 10 minutes, then set aside to cool off a little bit.
  4. In a separate pan, cook the mushrooms in olive oil over medium heat. (You could also roast them in the oven, but for some reason I prefer the flavor of sauteeing them). Cook until brown and a little bit fried in some parts. Add salt and pepper.
  5. Once the beans have cooled a bit, use an immersion blender to puree them. You can make them super smooth, or leave some whole beans in there, it's up to you.
  6. To serve, put cooked brown rice in each bowl and top with black beans, roasted carrots and onions, and mushrooms. Sprinkle chopped green onion on top. Season with extra salt and pepper if desired.
Nutrition Facts
Roasted Veggie Black Bean Bowls.
Amount Per Serving
Calories 602 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 84mg4%
Potassium 1365mg39%
Carbohydrates 99g33%
Fiber 23g96%
Sugar 6g7%
Protein 24g48%
Vitamin A 13340IU267%
Vitamin C 6.2mg8%
Calcium 124mg12%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

That’s all there is to it. These black bean veggie bowls are simple, but taste so good! And it’s good for you, so how can you go wrong? :)

Roasted veggies, black beans and rice make a tasty lunch of dinner. Gluten free and vegan. Top 8 allergen free.

Enjoy!

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Susan

    July 9, 2015 at 3:09 pm

    this is now my favorite food in the whole world. I make it without the oil and it is still scrumptious. I added some spicy salsa and added some garlic and oregano to the beans which I can’t get enough of. This is the best comfort food ever. I eat it over greens. I have no words. Thank you!!!

    Reply
  2. genkikitty

    May 4, 2015 at 10:17 am

    This was really delicious! We made this ahead of time to have after a weight training workout. We loved it! I might suggest adding some seasoning to the mixture though such as cajun seasoning or sriracha for those that like flavor filled bowl. (Just my household preference maybe though)

    Reply
    • Kelly

      May 5, 2015 at 2:40 pm

      I’m so glad you liked it! Thanks for letting me know!

      Reply
  3. wholeandheavenlyovencom

    April 18, 2014 at 7:27 pm

    What a gorgeous lunch! I love a ton of veggies in my lunch, so these bowls are kind of perfect for me. pinned!

    Reply
    • Kelly

      April 22, 2014 at 10:18 am

      Thank you so much for pinning! I have been eating a lot of veggies lately (I guess to counteract all the sweets, hah!)

      Reply
  4. Chelsea @chelseasmessyapron

    April 11, 2014 at 10:59 pm

    Love how simple these are and just natural good foods. Beautiful photos Kelly! Pinned :)

    Reply
    • Kelly

      April 14, 2014 at 8:23 am

      Thank you so much, Chelsea! And thank you for the pin!

      Reply
  5. Katie @ Produce on Parade

    April 10, 2014 at 1:52 pm

    Yumm!! I’m always craving beans. And they are such an excellent source of fiber and protein, so why not want them all the time! :)

    Reply
    • Kelly

      April 14, 2014 at 8:21 am

      They are so good for you! That’s for sure! :)

      Reply
  6. chef mimi

    April 10, 2014 at 8:37 am

    This is my idea of a perfect meal! Delicious!!!

    Reply
    • Kelly

      April 14, 2014 at 8:20 am

      Thank you!

      Reply
  7. Meeling

    April 9, 2014 at 11:38 am

    Looks and sounds delicious! I love mushrooms in a bowl like that. Yum!

    Reply
    • Kelly

      April 14, 2014 at 8:11 am

      Thanks, Meeling!

      Reply

Trackbacks

  1. 3 New & 1 Oldie But Goodie Vegan Recipe | Genki Kitty's Blog says:
    May 4, 2015 at 10:50 am

    […] Macro dense recipe that I found because I wanted something super simple to toss together and have ready after a gym workout. I found this really easy to cook everything ahead and have in separate containers for Genki Husband and me to put in a bowl and warm up when we were all tired. I would suggest this to anyone that wants something simple and not strong in flavor. It is full of protein! If you like tons of flavor, I might suggest adding some spices mixtures such as cajun seasoning.  Winner if you want something fast and not strong in flavor. Roasted Veggie and Black Bean Bowl Recipe […]

    Reply
  2. 7 Vegan Bowls from VegKitchen and Around the Web says:
    March 12, 2015 at 6:13 pm

    […] Roasted Veggie and Black Bean Bowls, Kelly of The Pretty Bee has put together a combo of black beans, brown rice, mushrooms, carrots, […]

    Reply
  3. Good good links #39 | Let's get living says:
    May 18, 2014 at 6:53 am

    […] Roasted Veggie and Black Bean Bowls via The Pretty Bee […]

    Reply

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