Name: Boogaloo Beans & Rainbow Veggie Sizzle Bowl
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried black beans (or 2 15-oz cans, drained and rinsed); 1 medium red onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 1 jalapeño, seeded and minced (optional); 1 cup fresh or frozen corn kernels; 1 large zucchini, sliced into half-moons; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp ground coriander; 1/2 tsp sea salt, plus more to taste; Black pepper, to taste; Juice of 2 limes, divided; 1/4 cup chopped fresh cilantro, plus extra for garnish; 1 ripe avocado, sliced; 1/2 cup quick-pickled red onions (see step); Cooked brown rice or quinoa, for serving (gluten-free); Hot sauce, for serving (optional)

Boogaloo Beans & Rainbow Veggie Sizzle Bowl

CrushedLemon1034

This dish channels the wild, boundary-breaking spirit of 1960s California counterculture—vivid, spontaneous, and built for sharing. Inspired by the boogaloo’s Latin-soul fusion, hearty black beans and rainbow vegetables are sizzled with smoky spices, then layered over a bed of whole grains and crowned with tangy quick-pickled onions and creamy avocado. Each bite hits salty, spicy, tart, and fresh, just like the era’s revolutionary soundtrack. Gather your community, put on some vinyl, and let dinner groove!

Ingredients

Instructions

If using dried beans, soak overnight and simmer in fresh water until tender, about 1 hour. Drain and set aside. If using canned, simply rinse and drain.
Quick-pickle the red onions: Thinly slice half the red onion. Toss with juice of 1 lime and a generous pinch of salt in a small bowl. Let sit while you prep everything else.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add remaining diced onion, cook 2-3 min until starting to soften.
Add garlic, cumin, smoked paprika, oregano, coriander, and jalapeño (if using). Stir for 1 min until fragrant.
Stir in bell peppers and zucchini. Season with salt and pepper. Cook 5 min, stirring occasionally, until slightly softened but vibrant.
Add corn and cherry tomatoes. Cook 3-4 min until tomatoes burst and corn is golden in spots.
Add beans to skillet and toss everything together. Splash in juice of 1 lime and 1 tbsp olive oil. Taste and adjust salt, acid, or spice as needed.
Remove from heat and fold in chopped cilantro.
To serve: Spoon warm brown rice or quinoa into bowls. Top with boogaloo bean & veggie sizzle, avocado slices, quick-pickled onions, and extra cilantro. Add hot sauce if you like it spicy!