Dairy-Free Veggie Chipotle Bowl
Savor the vibrant flavors of this Dairy-Free Veggie Chipotle Bowl, a wholesome and satisfying plant-based dish that's perfect for any meal. Packed with nutrient-rich quinoa, roasted sweet potatoes, zucchini, and bell peppers, this recipe is loaded with colorful veggies and bold, smoky spices like cumin and smoked paprika. A drizzle of homemade chipotle-lime dressing adds a zesty kick, while creamy avocado and fresh cilantro round out the dish with fresh and indulgent textures. High in protein thanks to hearty black beans and corn, this gluten-free and allergy-friendly bowl is an easy, crowd-pleasing favorite. Ready in under an hour, it's a deliciously healthy option for meal prepping, weeknight dinners, or a vibrant lunch—bursting with Southwest-inspired flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (dry) Quinoa
- 2 cups Vegetable broth
- 1 medium, cubed Sweet potato
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Zucchini
- 1 small, chopped Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 1 can (15 oz), drained and rinsed Black beans
- 1 cup (fresh or frozen) Corn
- 1 large, sliced Avocado
- 0.25 cup, chopped Fresh cilantro
- 1 individual pepper, finely chopped Chipotle peppers in adobo sauce
- 2 tablespoons Lime juice
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
- 2 tablespoons (for dressing) Water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and water has been absorbed. Fluff with a fork and set aside.
Place the cubed sweet potato, red bell pepper slices, zucchini slices, and chopped red onion on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with cumin, smoked paprika, and 0.5 teaspoon of salt. Toss to coat.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and the other vegetables are lightly charred.
While the vegetables are roasting, prepare the chipotle dressing. In a small bowl, whisk together the chopped chipotle pepper, lime juice, maple syrup, garlic powder, and water. Adjust seasoning to taste and set aside.
In a small skillet over medium heat, warm the black beans and corn for 3-5 minutes, stirring occasionally, until heated through. Set aside.
To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each bowl with equal portions of the roasted vegetables, black bean and corn mixture, and avocado slices.
Drizzle the chipotle dressing over each bowl. Garnish with fresh cilantro.
Serve immediately and enjoy your flavorful Dairy-Free Veggie Chipotle Bowl!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7084 mg | 308% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 56.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
