Keto Veggie Chipotle Bowl
Elevate your low-carb meal game with this vibrant Keto Veggie Chipotle Bowl, a healthy, plant-based dish bursting with bold flavors! Featuring roasted zucchini, red bell pepper, and Portobello mushrooms seasoned with smoky spices like cumin and paprika, this bowl pairs perfectly with a base of tender cauliflower rice for a keto-friendly swap. Topped with creamy avocado, a drizzle of zesty sugar-free chipotle sauce, and garnished with fresh cilantro and lime wedges, this recipe is as visually stunning as it is delicious. Ready in just 30 minutes, it’s a quick, satisfying option for those seeking a nutritious, gluten-free, and dairy-free meal that doesn’t skimp on taste!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 large Portobello mushrooms
- 4 tablespoons Avocado oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chipotle sauce (sugar-free)
- 1 medium Avocado
- 2 tablespoons Fresh cilantro
- 1 medium Lime
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dice the zucchini, red bell pepper, and Portobello mushrooms into bite-sized pieces.
In a large bowl, toss the diced vegetables with 2 tablespoons of avocado oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, heat a skillet over medium heat and add 2 tablespoons of avocado oil.
Once the oil is hot, add the cauliflower rice to the skillet. Season with a pinch of salt and stir frequently for 5-7 minutes until the cauliflower rice is tender and slightly golden. Remove from heat and set aside.
Slice the avocado and roughly chop the fresh cilantro. Cut the lime into wedges.
To assemble, divide the cauliflower rice evenly between two bowls as the base.
Top the cauliflower rice with the roasted vegetables, sliced avocado, and a drizzle of sugar-free chipotle sauce.
Garnish each bowl with a sprinkle of fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1744 mg | 37% | |
*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.
