Soy-Free Veggie Chipotle Bowl
Bursting with vibrant flavors and wholesome ingredients, this Soy-Free Veggie Chipotle Bowl is the ultimate plant-based recipe, perfect for a nourishing lunch or dinner. Featuring roasted sweet potatoes, red bell peppers, zucchini, and corn, paired with protein-packed black beans and a base of fluffy quinoa, this bowl offers a balanced and satisfying meal. The smoky chipotle sauce made with chipotle peppers in adobo, garlic, and a touch of maple syrup adds a bold kick of flavor, while fresh avocado, cilantro, and lime wedges provide a refreshing finish. Ready in under an hour, this customizable, gluten-free recipe is a great choice for meal prep, a healthy family meal, or a creative dinner idea. Simply drizzle the sauce, and enjoy a vibrant, nutrient-packed bowl that's as delicious as it is visually stunning!
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Recipe Information
Ingredients
- 2 medium, diced Sweet potato
- 1 large, diced Red bell pepper
- 1 medium, diced Zucchini
- 1 cup Corn kernels
- 1 15-ounce can, drained and rinsed Black beans
- 3 tablespoons, divided Olive oil
- 1 teaspoon, divided Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 cups Cooked quinoa
- 1 large, diced Avocado
- 0.25 cup, chopped Fresh cilantro
- 1 large, sliced into wedges Lime
- 2 peppers, chopped finely Chipotle peppers in adobo sauce
- 2 cloves, minced Garlic
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Maple syrup
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes, red bell pepper, and zucchini with 2 tablespoons of olive oil, 0.5 teaspoon of salt, black pepper, smoked paprika, and ground cumin until well-coated.
Spread the veggies evenly on a parchment-lined baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the veggies are roasting, prepare the chipotle sauce. In a small bowl, mix together the chopped chipotle peppers, minced garlic, apple cider vinegar, maple syrup, water, and the remaining 1 tablespoon of olive oil. Stir well to combine and set aside.
Divide the cooked quinoa evenly among four serving bowls.
Top each bowl with equal portions of roasted veggies, black beans, corn kernels, diced avocado, and fresh cilantro.
Drizzle the chipotle sauce over each bowl to taste.
Serve with lime wedges on the side for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 58.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3714 mg | 79% | |
*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.
