Heart-Healthy Chipotle Bowl
Bursting with bold flavors and loaded with wholesome ingredients, the Heart-Healthy Chipotle Bowl is a vibrant, nutrient-packed dish that’s perfect for a balanced meal. Featuring fiber-rich brown rice, low-sodium black beans, and sweet corn, this bowl is topped with smoky sautéed red bell peppers and creamy lime-mashed avocado for a satisfying mix of textures. A touch of chipotle powder and cumin adds a smoky depth, while fresh cherry tomatoes and cilantro brighten every bite. Ready in just 40 minutes, this flavorful recipe offers a nutritious way to enjoy Mexican-inspired cuisine while supporting your overall health. Perfect for meal prep or a quick dinner, this heart-healthy bowl is a delicious way to eat your way to wellness.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can Black beans (low sodium, drained and rinsed)
- 1 cup Corn kernels (fresh or frozen)
- 1 medium Red bell pepper
- 1 large Avocado
- 1 cup Cherry tomatoes
- 1 small Red onion
- 1 large Lime
- 1 teaspoon Chipotle powder
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- 1 cup Fresh cilantro (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Rinse the brown rice under cold water until the water runs clear. In a medium pot, combine 1 cup of rinsed brown rice with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
2. While the rice is cooking, slice the red bell pepper into thin strips, and chop the red onion into small pieces. Halve the cherry tomatoes and set aside all prepared vegetables.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until it begins to soften.
4. Add the red bell pepper to the skillet, along with the chipotle powder and cumin. Stir well and cook for another 4-5 minutes until the peppers are tender.
5. Stir in the corn kernels and black beans. Cook for an additional 2-3 minutes until heated through. Season with salt and black pepper. Remove from heat.
6. For the avocado topping, slice the avocado in half, remove the pit, and cube the flesh. Scoop the cubes into a small bowl, squeeze in the juice of half a lime, and lightly mash with a fork, leaving it somewhat chunky. Set aside.
7. To assemble the chipotle bowls, divide the cooked brown rice among four serving bowls.
8. Top each rice portion with the bean and vegetable mixture.
9. Add a generous spoonful of the mashed avocado on top.
10. Garnish each bowl with the halved cherry tomatoes and a sprinkle of chopped cilantro.
11. Drizzle the remaining olive oil and freshly squeezed lime juice from the other half over the bowls for added flavor.
12. Serve immediately and enjoy your heart-healthy chipotle bowl!
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 30.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4059 mg | 86% | |
*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.
