Low Carb Veggie Chipotle Bowl
Get ready to enjoy a vibrant and flavorful meal with this Low Carb Veggie Chipotle Bowl, a perfect option for healthy weeknight dinners or meal prepping! Featuring a base of fluffy cauliflower rice and sautéed bell peppers, zucchini, and red onion, this colorful bowl is packed with nutrient-rich veggies and seasoned with bold spices like cumin and paprika. The creamy homemade chipotle sauce, blending smoky chipotle peppers, tangy Greek yogurt (with a dairy-free option), and fresh lime juice, adds an irresistible zest to every bite. Topped with juicy cherry tomatoes, buttery avocado slices, and a sprinkle of fresh cilantro, this keto-friendly recipe offers the perfect balance of spice, creaminess, and crunch in just 30 minutes. Whether you're craving a gluten-free, low-carb meal or looking for a satisfying way to load up on veggies, this Chipotle Bowl is sure to impress!
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Recipe Information
Ingredients
- 3 cups Cauliflower rice
- 1 large Bell pepper (any color), diced
- 1 medium Zucchini, diced
- 0.5 large Red onion, diced
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, sliced
- 2 peppers Chipotle peppers in adobo sauce
- 0.25 cup Plain unsweetened Greek yogurt (or coconut yogurt for dairy-free)
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bell pepper, zucchini, and red onion. Sauté for 5-7 minutes until the vegetables are tender but still have a slight crunch.
In the same skillet, push the sautéed vegetables to one side and add the cauliflower rice. If needed, add an additional tablespoon of olive oil. Cook the cauliflower rice for 5 minutes or until it softens and starts to brown slightly. Season the mixture with cumin, paprika, salt, and black pepper, and stir everything together.
To make the chipotle sauce, blend the chipotle peppers in adobo sauce, Greek yogurt, and lime juice in a blender or food processor until smooth. Taste and add salt if needed.
Assemble the bowl: Start with a base of cauliflower rice and sautéed veggies. Top with halved cherry tomatoes, sliced avocado, and a drizzle of the chipotle sauce.
Garnish with freshly chopped cilantro and serve immediately. Optionally, add a lime wedge on the side for extra zing.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 30.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3380 mg | 72% | |
*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.
