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. Adapted from Love Real Food by Kathryne Taylor.

Mexican Roasted Veggie Bowls with Beer Beans

I’ve been a fan of Kathryne’s vegetarian blog Cookie + Kate for as long as I can remember. Last year, I had the pleasure of testing a few recipes for her long-awaited debut cookbook Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body. After making the Mexican Roasted Veggie Bowl with Beer Beans, it was pretty much all I wanted to eat. I counted down the days until the book came out so that I could share the recipe.

Mexican Roasted Veggie Bowls with Beer Beans

Like all of Kathryne’s recipes, these roasted veggie bowls have been meticulously tested. They’re effortlessly vegetarian, loaded with protein, and though simple to put together and foolproof, they pack enough interest to warrant making them for dinner every night. Just pop a bunch of veggies in the oven, toss with oil and spice, and while they do their thing, saute some onions and garlic, add some cooked beans and a pour of mild beer, and let them simmer. Then pile everything into bowls with your toppings of choice. The original recipe uses sweet peppers instead of the brussels sprouts I added here, and lettuce instead of red cabbage slaw, but all iterations are divine.

Mexican Roasted Veggie Bowls with Beer Beans

Start with cooked pinto beans, and you can have these on the table in about an hour. Or if you remember in time, you can soak dried beans of any type overnight and cook them up the next day. I found these pretty heirloom Rio Zape beans at my co-op. They taste like pintos crossed with black beans – creamy but with an earthy chocolateyness that melds beautifully with the beer. The beer adds big flavor to these brothy beans. Roasted root vegetables soak up the broth, and a few choice toppings – lettuce or cabbage, avocado, cilantro, and pumpkin seeds – add a burst of freshness and crunch.

Mexican Roasted Veggie Bowls with Beer Beans

Like all of Kathryne’s recipes, these roasted veggie bowls manage to be completely healthy while also filling you up. Love Real Rood is overflowing with recipes like this. There are satisfying salads, badass breakfasts, hearty soups, low-maintenance mains, and sweet treats that still pack a nutritional punch. I especially appreciate her section Five Steps to an Epic Salad, which includes tips on how to optimize your greens (preferably organic, dry leaves so the dressing can coat the leaves), use contrasting textures to add interest, and improvise with a theme (say, your favorite dish in salad form).

Mexican Roasted Veggie Bowls with Beer Beans

While Love Real Food isn’t 100% gluten-free, Kathryne includes footnotes at the end of every recipe for GF substitutions as well as suggestions for other dietary restrictions such as dairy-free, vegan, and egg-free. I was thrilled to see that many of her dessert recipes are naturally GF, such as the dark cherry almond crisp made with oats and almond meal in the topping. I’m all over that.

Mexican Roasted Veggie Bowls with Beer Beans

Other recipes I have my eye on are:

  • Roasted Cauliflower Kale Spaghetti with Toasted Almonds
  • Mango Lassi Smoothie Bowl with Toasted Coconut Muesli
  • Tahini Kale Caesar Salad with Whole-Grain Croutons
  • Butternut Squash Chipotle Chili
  • Creamy Roasted Cauliflower Soup
  • Green Goddess Hummus
  • Avocado Spinach Artichoke Dip
  • Vegan Banana Pecan Date Shakes

Mexican Roasted Veggie Bowls with Beer Beans

Kathryne gathers flavors from around the world, creating recipes that feel fresh and unique, but also friendly and familiar. They’re the beautifully distressed new pair of jeans you just slipped on but feel like you’ve owned for a year; the friend you just met but feel like you knew in a past life. If Kathryne’s recipe creating prowess weren’t enough, she also styles and shoots all her images herself. Her images make you want to dive right into the food, and there’s a photo for every recipe. I love how the photos manage to feel artistic but also completely accessible at the same time.

Mexican Roasted Veggie Bowls with Beer Beans

I highly recommend getting your hands on a copy of Love Real Food, and whipping up a batch of roasted veggie bowl goodness, ASAP.

Mexican Roasted Veggie Bowls with Beer Beans

*Thanks for reading! For more Bojon Gourmet in your life, follow along on FacebookInstagram, or Pinterest, or subscribe to receive new posts via email. And if you make these roasted veggie bowls, I’d love to see! Tag me on Instagram @The_Bojon_Gourmet and  #bojongourmet.*

Mexican Roasted Veggie Bowls with Beer Beans
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Mexican Roasted Veggie Bowls with Beer Beans

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Adapted from Love Real Food by Kathryne Taylor. Feel free to use different veggies depending on what’s in season. Try winter squash, fat slices of sweet peppers, or corn and zucchini in the summer. If making this with dried beans, soak 1 ¼ cups of dried beans (I used Rio Zape beans from Rancho Gordo, otherwise use pintos or black beans) overnight. The next day, drain the beans and place them in a large saucepan covered with 3-4 inches of cool water and a bay leaf. Bring to a boil, then simmer, partially covered, until mostly soft; this can take anywhere from 30 minutes to 1 hour depending on your beans. Add 1 ½ teaspoons salt and simmer until tender. Let cool in their liquid and refrigerate airtight for up to 1 week. I usually make a double batch of beans to use in tacos throughout the week. Be sure to use gluten-free beer if needed, and leave off the cheese for vegan bowls if you like.


Beer Beans:

  • 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 (355 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

Roasted Veggies:

  • 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


Make the beans:

  • 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.

Meanwhile, make the roasted veggies:

  • 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.

Make the bowls:

  • 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.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!



12 thoughts on “Mexican Roasted Veggie Bowls with Beer Beans”

  1. Alanna, thank you so much for your kind words about the book. I’m blushing over here! I’m so glad you loved this recipe, and I hope to make your rendition with fancy beans and Brussels soon. Looks so good!!

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