High Protein Veggie Chipotle Bowl
Packed with plant-based protein and vibrant flavors, the High Protein Veggie Chipotle Bowl is a wholesome and satisfying meal perfect for lunch or dinner. This colorful dish features fluffy quinoa as the base, topped with black beans, chickpeas, and sautéed sweet corn and bell peppers for a hearty bite. Fresh cherry tomatoes, baby spinach, and creamy avocado bring crisp textures to every forkful. A smoky chipotle dressing made with adobo sauce, tomato paste, and spices ties it all together, offering a perfect balance of heat and zest. Garnished with fresh cilantro and a lime wedge, this bowl is as nutritious as it is delicious—ideal for vegans, vegetarians, or anyone craving a protein-packed, flavor-forward meal. Whether you're meal prepping or serving it fresh, this nutrient-dense recipe is a must-try for a healthy lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (uncooked) Quinoa
- 2 cups Water or vegetable broth
- 1 can (15 oz), rinsed and drained Black beans
- 1 can (15 oz), rinsed and drained Chickpeas
- 1 cup Sweet corn
- 1 cup, halved Cherry tomatoes
- 1 medium, diced Red bell pepper
- 2 cups Baby spinach
- 1 large, sliced Avocado
- 1 whole, cut into wedges Lime
- 1 tablespoon Chipotle peppers in adobo sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
Instructions
Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.
In a small bowl, mix the chipotle peppers in adobo sauce, tomato paste, paprika, ground cumin, and 1 tablespoon of olive oil to create a chipotle dressing. Stir until smooth and set aside.
In a large skillet over medium heat, add the sweet corn and diced red bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are slightly caramelized. Season with a pinch of salt and pepper.
To assemble the Chipotle Bowls, divide the cooked quinoa evenly into four serving bowls.
Top each bowl with equal portions of black beans, chickpeas, sautéed corn and red bell pepper, cherry tomato halves, and baby spinach.
Add a few slices of avocado to each bowl and drizzle the prepared chipotle dressing over the top.
Garnish with fresh cilantro and a lime wedge for squeezing over the bowl just before eating.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5981 mg | 260% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 46.0 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3781 mg | 80% | |
*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.
