Mexican Roasted Veggie Bowls with Beer Beans
Roasted brussels sprouts, potatoes, sweet potatoes, and cabbage meet earthy braised beans and your favorite burrito in these Mexican Roasted Veggie Bowls with Beer Beans.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups cooked beans (see headnote for cooking instructions, or use two 15-ounce cans or jars of cooked pinto beans, drained)
- 1 tablespoon (15 ml) extra-virgin olive oil
- ½ medium yellow onion, diced
- 2 large cloves garlic, peeled and sliced
- ¼ teaspoon fine sea salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¾ cup (175 ml) Mexican beer or mild lager or pilsner (gluten-free if needed)
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- 1 tablespoon (15 ml) lime juice, plus lime wedges for serving
- 10 ounces (280 g) Brussels sprouts, trimmed and halved
- 1 pound (450 g) sweet potatoes, scrubbed and cut into 1-inch chunks
- 12 ounces (340 g) small potatoes, scrubbed and cut into 1-inch chunks
- 1 large red onion, peeled and cut into ½ - inch thick wedges
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- fine sea salt
- 2 cups slivered red cabbage
- juice from ½ a lime
- fine sea salt
- handful cilantro leaves
- red salsa
- crumbled cheese such as feta or cotija
- avocado chunks or guacamole
- toasted pumpkin seeds
- tortilla chips or warm corn tortillas
Instructions
- 1
In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the onion, garlic, salt, chili, and cumin and cook, stirring occasionally, until the onion is tender, 4-6 minutes. Add the cooked beans and the beer. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender and the broth has condensed a bit, 15-18 minutes. Remove from the heat and stir in the cilantro and lime juice. Season to taste with additional salt if you feel the beans need it.
- 2
Position a rack in the center of the oven and preheat to 425ºF. Place the prepared Brussels sprouts, sweet potatoes, potatoes, and onions on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the cumin, chili powder, cayenne, and a few big pinches of salt. Toss the veggies to coat them in the oil and spices, keeping the Brussels sprouts separate (they will cook more quickly). Roast the vegetables in the oven until golden and tender, 15-20 minutes for the Brussels sprouts and 30-40 minutes for the rest, flipping the vegetables once or twice to cook evenly.
- 3
In a medium bowl, toss the cabbage with the lime juice, cilantro, and a few pinches of salt. Divide the beans and veggies among 4 bowls and top with the cabbage, salsa, cheese, avocado, and toasted pumpkin seeds and serve with lime wedges and chips or tortillas on the side.