Paleo Veggie Chipotle Bowl
Get ready to embrace bold, smoky flavors with this hearty Paleo Veggie Chipotle Bowl! This vibrant, nutrient-packed recipe swaps traditional grains for roasted cauliflower rice, seasoned with smoky paprika, chili powder, and cumin for an irresistible flavor base. Topped with a medley of roasted vegetables like zucchini, red bell pepper, and portobello mushrooms—and an optional chipotle-spiced shredded chicken—this dish is both satisfying and Paleo-friendly. Fresh garnishes, including creamy avocado, zesty lime, juicy cherry tomatoes, and fragrant cilantro, elevate every bite. Perfect for meal prep or a quick weeknight dinner, this gluten-free, dairy-free bowl delivers wholesome ingredients and crave-worthy taste in just 40 minutes. Whether you're Paleo or simply love veggie-packed meals, this customizable dish is a flavorful one-bowl wonder!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 medium, diced zucchini
- 1 large, diced red bell pepper
- 1 medium, diced red onion
- 2 large, diced portobello mushroom caps
- 1 cup (optional if keeping vegetarian) cooked, shredded chicken breast
- 2 peppers, minced chipotle peppers in adobo (ensure sugar-free for Paleo compliance)
- 1 large, sliced avocado
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh cilantro
- 1 large, cut into wedges lime
Instructions
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
Trim the cauliflower and pulse in a food processor until it resembles rice. Spread the cauliflower rice on one of the baking sheets.
Drizzle 1 tablespoon of avocado oil over the cauliflower rice, then sprinkle half of the smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Toss to coat evenly and spread into an even layer.
On the second baking sheet, add the diced zucchini, bell pepper, red onion, and portobello mushroom. Drizzle with the remaining 1 tablespoon of avocado oil and season with the remaining spices. Toss to evenly coat the vegetables.
Place both baking sheets in the preheated oven. Roast the cauliflower rice for 15-20 minutes or until tender, stirring halfway through. Roast the vegetables for 20-25 minutes, also stirring halfway or until they are caramelized and golden.
While the vegetables and cauliflower rice are roasting, if using chicken, reheat your cooked and shredded chicken in a skillet over medium heat with the minced chipotle peppers in adobo. Stir to coat the chicken well and heat through for about 5 minutes.
Once the cauliflower rice and vegetables are cooked, assemble your Paleo Veggie Chipotle Bowls. Start with a base of cauliflower rice, then top with the roasted vegetables. Add the chipotle chicken (if using).
Garnish each bowl with sliced avocado, cherry tomatoes, fresh cilantro, and a lime wedge. Squeeze lime juice over the bowl before serving for added flavor.
Serve immediately and enjoy your flavorful, Paleo-friendly meal!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 61.9 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6172 mg | 131% | |
*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.
