Low Sodium Veggie Chipotle Bowl
Bursting with bold flavors and vibrant colors, this Low Sodium Veggie Chipotle Bowl is a heart-healthy spin on a classic chipotle-inspired dish. Perfect for meal prep or quick weeknight dinners, this recipe combines tender brown rice, sautéed bell peppers, zucchini, and spiced corn, balanced with creamy avocado and fresh cilantro. With black beans and mixed greens rounding out the dish, every bite is packed with nutrients, fiber, and plant-based protein—all while keeping sodium levels low. Seasoned with smoky chipotle, cumin, and paprika, and brightened up with a squeeze of lime juice, this bowl delivers big taste without compromise. Ready in just 40 minutes and ideal for clean eating, this wholesome bowl is a delicious way to fuel your day! Keywords: low sodium veggie recipe, chipotle bowl, heart-healthy meals, plant-based dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 can Black beans (no salt added, rinsed and drained)
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Zucchini
- 1 cup Corn kernels (fresh or no-salt-added frozen)
- 0.25 cup Fresh cilantro (chopped)
- 1 medium Avocado
- 1 tablespoon Fresh lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Chipotle powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Ground black pepper
- 2 cups Mixed greens (e.g., spinach or arugula)
Instructions
Rinse 1 cup of brown rice in cold water. In a medium pot, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, prepare the vegetables. Dice the red bell pepper, yellow bell pepper, and zucchini into bite-sized pieces.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced bell peppers and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in 1 cup of corn kernels and 1 teaspoon of chipotle powder, 1 teaspoon of ground cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of ground black pepper. Cook for another 2-3 minutes until the spices are evenly distributed and fragrant.
In a small bowl, mash one medium avocado with 1 tablespoon of fresh lime juice to create a creamy topping.
To assemble the bowl, divide the cooked brown rice evenly into 4 serving bowls. Layer each bowl with a portion of sautéed vegetables, a handful of mixed greens, and 1/4 can of black beans.
Top each bowl with a dollop of mashed avocado, a sprinkle of chopped fresh cilantro, and any additional lime juice, if desired.
Serve immediately and enjoy your flavorful, low-sodium chipotle-inspired veggie bowl!
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 34.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3923 mg | 83% | |
*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.
