Nutritional Wisdom with Carly Pollack

Layered Vegetable Salad

Perry's Plate

1/2 can black beans, drained and rinsed
1/2 tsp cumin
1 pinch sea salt
1/4 cup salsa or pico de gallo
1/2 medium red bell pepper, sliced
1/2 medium poblano pepper, sliced
1/2 medium zucchini, thinly sliced
1/2 medium onion, thinly sliced
1 1/2 tbsp coconut oil
1 tsp pureed chiles in adobo sauce
1/2 tsp cumin
sea salt, to taste
black pepper, to taste
1/2 medium lime, cut into wedges

Preheat the oven to 425 degrees. Place all sliced vegetables on a large rimmed baking sheet. In a small bowl whisk together the oil, chipotles, and cumin. Pour over the vegetables and sprinkle a pinch or two of salt and pepper, to taste. Using your hands, toss the vegetables in the oil mixture and ensure that everything is coated well. Spread evenly in the pan and roast for 35 to 40 minutes, stirring every 10 minutes or so and shaking the pan to redistribute the vegetables evenly. To prepare the beans, place the drained and rinsed beans in a small saucepan with about 2-3 tablespoons of water. Stir in cumin, salsa, and season to taste. Let them simmer over medium heat until they're heated through. To build the salads, start with a handful or two of salad greens, then a scoop of beans, then vegetables. Top with desired garnishes.

2 Servings

Recipe Credit