Step 1

Preheat the oven to 425 F / 218 C.

Step 2

On a baking sheet, combine all ingredients under ‘vegetable mixture’ together except the zucchini. Spread evenly onto the sheet and bake for 10 minutes. After 10 minutes, add the zucchini and stir. Bake an additional 15 - 20 minutes until vegetables are tender and roasted.

Step 3

Meanwhile, in a medium saucepan, bring water and seasonings (garlic powder, chili powder and salt) to a boil. Stir in quinoa, cover and simmer over low heat for 15 minutes.

Step 4

Once the quinoa is cooked, add in the black beans to the pot. Turn off the heat, replace the lid and let sit for 5 minutes to warm the beans. Fluff the black bean/quinoa mixture with a fork.

Step 5

FOR THE GUACAMOLE: Combine all ingredients and mash together with a fork until you reach your desired consistency (mash less for chunkier guacamole, or more for a smoother texture).

Step 6

ASSEMBLE: Layer the quinoa and black beans in a bowl and top with the vegetable mixture. Add desired toppings!