Cook 1 cup brown rice or quinoa in 3 cups vegetable broth, according to directions on package
2 cups cubed butternut squash or sweet potatoes
2 cups zucchini, cut into bite-sized chunks
2 cups frozen corn
1 bunch asparagus, trimmed and broken into 1” pieces
1/2 red onion, sliced or diced
1 can black beans, drained
6 cloves garlic
2 tsp. salt
dash of cayenne pepper, optional
1 tsp. Rosemary, oregano or favorite dried herb
1 cup fresh, diced tomatoes
Put butternut squash or sweet potatoes on a sprayed cookie sheet.
Cover lightly with foil and bake at 400 degrees for 30 minutes.
Add all other vegetables and seasonings.
Remove foil and bake another 15 minutes, stirring occasionally.
Put rice or quinoa in a bowl.
Add a generous portion of the roasted vegetables.
Add beans and chopped tomatoes.
Drizzle with cilantro lime cream and favorite salsa.
Top with avocado slices.